Why is it that when I am shopping for chicken legs, I can only find them in packs of, oh say, TWELVE? Like, okay, $10 for 12 chicken legs is not a bad price, but our family of two can only eat 2 per person per meal, so then I have to freeze the rest of them, which takes up valuable space in my tiny kitchen freezer.
Side note, I need a deep freezer or freezer chest in my basement, STAT. If anyone has one they do not need anymore, I will gladly remove it from your home!
I cannot complain about the price of the chicken legs because that $10 is 3 dinners worth of protein, which is rough $1.50 a person per meal. That ain’t bad, folks. For this recipe, all I have to add is the cost of an orange, white rice, and edamame, which I had leftover from another recipe.
Sometimes it is the simplest of ingredients and flavors that truly make for a delicious meal not just by taste but by my wallet.
Hoisin, soy sauce and mirin are a trifecta of Asian ingredients always kept on hand in my refrigerator. Top it off with rice wine vinegar, ginger, and fresh orange juice and you have the recipe for a marinade that can be used for any protein or even a salad vinaigrette. Inspired by my own Grilled Asian Inspired Chicken with Pickled Vegetable Slaw, I took the recipe and applied it to the chicken legs but instead of grilling, I baked them. I understand that not everyone owns a grill (I didn’t until we left our apartment) and sometimes a grill is just one more step to add to a dinner after a long, busy day. I get it. Luckily, our ovens are here for us.
Besides this recipe having few ingredients, it comes together quite quickly, allowing you to spend more time rubbing dog bellies and kickin’ back with a beer. Trust me, sometimes (scratch that, most times) I am rushing to get everything on the table before, say, 8:00 PM. It just happens, especially when I am trying out recipes for the first time that require several separate things to happen (poutine for one of them – gravy, fries, meat, cheese, all separate but thrown together at the end).
This recipe is simple, fast and to the point without sacrificing flavor.
Asian Baked Chicken Legs
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoon fresh orange juice
- 1 tablespoon hoisin
- 1 tablespoon mirin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 4 chicken legs (up to 6 with this marinade, double the recipe if you like)
- Grab a gallon size resealable bag and mix all of the liquids and spices together.
- Place the chicken legs inside and swish them around in the marinade.
- Refrigerate for at least one hour, 2-3 if you have the time.
- Preheat the oven to 350 degrees.
- Place the chicken in a baking dish (I used a 9×9 glass dish) and cook for 40-45 minutes or until chicken reaches 165 degrees. Serve with rice, orange slices, and edamame.
- Top with sesame seeds and chopped green onions if you’re feeling fancy!