Ingredients:

  • 8 chicken legs (approx. 2 lbs / 900g)
  • 1 tbsp olive oil (15 ml)
  • 1 tsp salt (5g)
  • ½ tsp black pepper (2.5g)
  • 1 tsp garlic powder (5g)
  • ½ tsp onion powder (2.5g)
  • ½ tsp paprika (sweet or smoked) (2.5g)
  • ¼ cup orange marmalade (60g)
  • 2 tbsp soy sauce (30 ml)
  • 1 tbsp honey (15 ml)
  • 1 tbsp rice vinegar (15 ml)
  • 1 tsp sriracha (or your favourite hot sauce) (5 ml)
  • 1 clove garlic, minced (approx. 1 tsp / 5g)
  • 1 tsp ginger, grated (approx. 5g)
  • 1 tbsp sesame oil (15 ml)
  • 1 tbsp water (15 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Pat chicken legs dry with paper towels.
  2. In a large bowl, toss chicken legs with olive oil, salt, pepper, garlic powder, onion powder, and paprika. Ensure chicken is evenly coated.
  3. Place seasoned chicken legs in a single layer on the prepared baking sheet.
  4. Bake for 25 minutes.
  5. While the chicken is baking, combine all glaze ingredients in a small saucepan or microwave-safe bowl. Heat over low heat (or microwave in 30-second intervals) until marmalade is melted and ingredients are well combined. Whisk until smooth.
  6. Remove chicken from the oven. Brush generously with the prepared glaze.
  7. Return chicken to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is sticky and nicely browned. Baste with glaze halfway through, if desired.
  8. Remove chicken from the oven and let rest for 5 minutes before serving.