Blood orange lavender garlic chicken legs
Yesterday night made my family a sticky blood orange lavender garlic chicken legs using @sanjtamari and my lady donna of the @thejellyqueens so this jelly has gone savory so a new way to get dinner on the table in a pinch
Blood orange lavender garlic chicken legs
12 chicken legs
1 cup @sanjtamari or low sodium sauce
3 tsp seasme oil
1 cup @thejellyqueens blood orange lavender marmalade
3 cloves garlic grated
Juice of 1 lemon
Method
In a med bowl mix soy sauce and 4 other ingredients and whisk to combine.
Reserve 1/2 cup of marinade into a ramekin. Place legs in the zip lock baggies, pour rest of the marinade over chicken and set aside 1/2 cup for basting throughout cooking process. Massage the meat a bit (it helps tenderize a bit) allow to sit in the fridge for 1-2 yours or a day.( We did 1 hour because we were busy and hungry)
Preheat oven to 375 degrees
Line a baking pan with foil fit all chicken into the pan. Place in oven. Cook for 25 minutes baste chicken with marinade at the 10 minute mark. Then set timer for additional 20 minutes flip and basting at the additional 10 minute mark and continue to bake until juices run clear and chicken is tender and juicy. Transfer to a plater and Drizzle with remaining sauce after cooking enjoy
Blood orange lavender garlic chicken legs
12 chicken legs
1 cup @sanjtamari or low sodium sauce
3 tsp seasme oil
1 cup @thejellyqueens blood orange lavender marmalade
3 cloves garlic grated
Juice of 1 lemon
Method
In a med bowl mix soy sauce and 4 other ingredients and whisk to combine.
Reserve 1/2 cup of marinade into a ramekin. Place legs in the zip lock baggies, pour rest of the marinade over chicken and set aside 1/2 cup for basting throughout cooking process. Massage the meat a bit (it helps tenderize a bit) allow to sit in the fridge for 1-2 yours or a day.( We did 1 hour because we were busy and hungry)
Preheat oven to 375 degrees
Line a baking pan with foil fit all chicken into the pan. Place in oven. Cook for 25 minutes baste chicken with marinade at the 10 minute mark. Then set timer for additional 20 minutes flip and basting at the additional 10 minute mark and continue to bake until juices run clear and chicken is tender and juicy. Transfer to a plater and Drizzle with remaining sauce after cooking enjoy
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