Turmeric chicken legs with a garlic honey glaze, a simple chicken leg recipe with only 5 ingredients.
The turmeric chicken with honey garlic glaze is the second recipe in this Turmeric Series. This is a repost from 2016.
Like I’ve told you in my last post – Turmeric Paste for Golden Milk, turmeric is such an amazing spice, “the spice of life” like the people of India call it, something I am striving to include in our diet as much as I can.
I’ve discovered the recipe for the honey turmeric chicken only about 3 months ago, but I think I must have made it 6 times ever since. My children, especially my daughter, love chicken legs.
Sometimes at the beginning of the year I told my kids that each of them can wish me to cook something that they especially like every other week, one week Bruno and the next week Perla. Bruno is being quite creative when wishing me to cook something he likes, but Perla’s first choice is always chicken.
So I cook lots and lots of chicken legs, mostly baked, that is the way they both like them best, but I try to be creative with the seasoning at least, because it would definitely get boring to serve exactly the same thing over and over again.
I have been using this turmeric honey glaze very often lately.
Not only it tastes absolutely delicious and looks totally appealing due to that wonderful bright turmeric yellow, but it is also soooo easy and quick to make. And it is cheap on top of everything.
- I use whole legs, which I divide at the joint. You can do that as well, or you can use thighs and/or drumsticks instead.
How to divide chicken legs at the joint?
- Hold the thigh with one hand and the leg with the other hand. Bend the chicken leg until the joint dislocates.
- Cut through the dislocated joint with a sharp knife or use kitchen shears. Remove the excess fat and skin.
How to make?
- Grate the garlic. Mix with honey, soy sauce, turmeric and salt.
- Place the thighs and legs on a baking tray lined with foil or baking paper, which have been slightly greased with oil.
- Bake for 30 to 40 minutes or until cooked through. Make sure to check that the meat is perfectly cooked through, pink chicken is not safe to eat.
How to check if the chicken is done?
There are several ways of checking.
Check the internal temperature:
Insert a skewer in the thickest part of the chicken thigh, the juices should run clear.
Make a small cut on the underside of the piece of meat, near the bone. The meat around the bone should be white and not pink or bloody.
What to serve with it?
Other serving suggestions:
Plain rice + Zucchini with Pesto
PIT IT FOR LATER!
- Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
- Divide the chicken legs at the joint, so that you have 6 thighs and 6 drumsticks. Place them in a shallow and large dish.
- In a small bowl combine the rest of the ingredients. Pour the mixture over the chicken and rub the chicken well.
- Line a large baking tray with foil or baking parchment. Lightly brush the foil with a little oil. Place the chicken parts on it and bake for 30-40 minutes or until the chicken is cooked through.
- To check the doneness, insert a toothpick in the thickest part of the thigh, the juices that run out should be completely clear, absolutely no pink.
- Make sure to check after 30 minutes baking time. If the juices are still pink, prolong the baking time and check after every 5 minutes or so.
You can divide whole chicken legs at the joint, or use 4 chicken thighs and 4 chicken drumsticks.
Nutrition Information:Yield: 4 Serving Size: 1 1/2 chicken parts
Amount Per Serving: Calories: 739Total Fat: 40gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 423mgSodium: 1441mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 80g
Nutrition information isn’t always accurate.