Loved this recipe. I used chicken thighs instead of legs. Also added a little more organic honey. Poured the "glaze" on and put chicken back in the oven for about 15 more minutes to let it bake in. Turned out delish!!
Made this exactly as recipe was written. It is easy and delicious, that will have you craving more in the middle of the night.
Double the recipe so you have some in your fridge for that midnight snack!
Made white rice with it, the sauce on the rice is ridiculously good!
I left the skin on and grilled the chicken legs. My son loved the sauce and said it had a bite and was sweet but wasn't too spicy. He wants it on wings the next time I get wings. I wouldn't change a thing about this recipe.
Only change is added another tablespoon of honey, soy made it a bit salty for my taste. Family loved it and suggested wings next time. Definitely a keeper.
My 1960 'meat and potatoes' husband said "mmnn" at least 4 times while he was eating these Korean style chicken legs ....need I say more ??. No substitutes ......delicious ! Carole VH
Great recipe. The only things my bf and I did differently is not use salt since soy sauce is already pretty salty, and very more honey and sriracha.
I made this for my significant other and my son who love hot and spicy food. I marinated the chicken legs in the olive oil and spices for an hour before baking. I made the sauce and tossed the chicken in it half way through cook time and let it bake in the rest of the time. It was amazing. Everyone loved it and asked when I would make it again. Next time I will make a double batch. Delicious!!!
Made this exactly as recipe and it was awesome! Great rub for chicken, which I use every time now. You can use this rub and then bake/pressure cook with bbq sauce and it's great! I have modified for a pressure cooker. Apply the rub to chicken and cook it on my cast iron grill about 3 minutes each side. Then add honey, butter, sriracha sauce and soy sauce to pressure cooker and heat it up. Add water if necessary to make up for 1/2 cup liquid required for my pressure cooker. Stir in chicken and pressure cook on high for 20 minutes. I have used less honey and more sriracha as we like it spicy.
It came out Great, I did it with the skin on because I know my audience and for the last 5 mins I increased the oven temp to 425 to crisp the skin!
Made this recipe as written with the exception of increasing the Sriracha since we love our food spicy! I just think the thyme overpowered the chicken. I'll make this again but with maybe 1/2 tsp of Thyme. Otherwise the flavors were great.
