Family Favorite, Sticky Peachy Chicken Legs
Recipe: #20048
July 11, 2015
Categories: Chicken, Passover, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"If you have kids or even if you don't, my best advise to you would be to double this recipe ’cause this chicken is soooo good, you will need a larger pan though. If legs are not your thing, use thighs, this marinade works for whole chicken that is cut into 8 pieces, as well. Short on time? simply pour on the marinade and bake, although the flavor will be reduced, browning first is suggested. Use fresh only chicken, never frozen thawed. Adapted from Jamie Geller"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (422.6 g)
- Calories 657.7
- Total Fat - 33.3 g
- Saturated Fat - 7.3 g
- Cholesterol - 208.7 mg
- Sodium - 757.9 mg
- Total Carbohydrate - 50.3 g
- Dietary Fiber - 3.3 g
- Sugars - 20.1 g
- Protein - 42.6 g
- Calcium - 58.4 mg
- Iron - 2.6 mg
- Vitamin C - 38.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Remove any top moisture from the fresh chicken with paper towels.
Step 2
Heat some vegetable oil in a medium or large skillet. Season the chicken legs with pepper. Place in skillet and brown all sides well. Remove and cool to just about room temperature.
Step 3
Once chicken is cooled place in a large resealable plastic bag.
Step 4
Make the marinade: in a bowl, mix very well the peach preserves, honey, oil, mustard, lemon and lime juices, garlic powder, salt, and pepper in a small bowl.
Step 5
Place the marinade in the plastic bag and massage around the chicken to coat evenly. Refrigerate for 3-6 hours.
Step 6
Preheat the oven to 400 F. Spray a 9x13 pan with cooking spray.
Step 7
Transfer the drumsticks and marinade to the prepared pan.
Step 8
Bake until the chicken is golden and cooked through, 35-40 minutes.
Step 9
Serve warm garnished with sliced thawed peaches or canned peaches.
Tips
No special items needed.
0 Reviews
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