This is a Korean-style sweet and spicy sauce. It is very good on baked or grilled chicken.

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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  • Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.

  • Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.

  • Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.

  • Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.

Cook's Note:

This isn't quite a Paleo dish because of the sriracha, and it isn't 100% low carb because of the honey, so I have labeled it primal since it's somewhere in between.

Nutrition Facts

489 calories; protein 42g; carbohydrates 15.9g; fat 28.3g; cholesterol 165.8mg; sodium 1438.5mg. Full Nutrition
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Reviews (116)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/22/2017
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!! Read More
(37)

Most helpful critical review

Rating: 3 stars
05/27/2017
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. Read More
(1)
155 Ratings
  • 5 star values: 124
  • 4 star values: 27
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/22/2017
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!! Read More
(37)
Rating: 5 stars
02/01/2017
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! Read More
(19)
Rating: 5 stars
07/10/2017
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. Read More
(15)
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Rating: 5 stars
07/29/2018
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. Read More
(7)
Rating: 5 stars
03/09/2017
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 Read More
(7)
Rating: 5 stars
01/27/2018
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. Read More
(7)
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Rating: 5 stars
05/17/2019
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!!! Read More
(7)
Rating: 5 stars
06/11/2019
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. Read More
(6)
Rating: 4 stars
08/07/2017
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! Read More
(6)
Rating: 3 stars
05/27/2017
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. Read More
(1)
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