Delicious oven chicken legs basted in a delicious Sriracha sauce. Try them on the BBQ, too! A quick, easy and delicious meal with an often over-looked cut of chicken.
These chicken legs get special treatment with the most delicious Sriracha sauce for chicken that is full of flavour but mild enough for the heat-averse.
What you’ll need
Chicken Legs – Also known as chicken leg quarters, these are the drumstick and the thigh together in one piece. Chicken leg quarters are still quite economical, especially when compared to some of the more popular cuts. I love that they are dark meat and are wonderfully moist and flavourful.
Sriracha – This popular condiment is a flavourful addition to this sauce. A decent substitute would be ketchup with a bit of hot sauce or maybe Asian Chili Garlic Sauce.
Rice Vinegar – Either seasoned or unseasoned rice vinegar (aka rice wine vinegar) can be used.
Ginger and Garlic – I love to use ginger paste in the tube or jar, but you can grate your own fresh ginger. For the garlic, I love fresh garlic but a bit of garlic powder would also be fine.
Fish Sauce – Fish sauce adds a subtle flavour note as well as some saltiness to the sauce. You can omit if you don’t have it on hand.
How to make sriracha chicken legs
- Start by adding all the Sriracha sauce ingredients to a small bowl. Whisk together and set aside.
- Add the chicken legs skin side down to a hot skillet and cook until the skin is golden and crispy.
- Flip the chicken and cook briefly on the other side, then baste with the Sriracha sauce.
- Pop the chicken into the oven for about 20 minutes, basting them a couple of times as it cooks. Cook until the chicken reaches 165F internal temperature. Serve with chopped cilantro and lime wedges.
Recipe tips!
- As noted above, this sriracha chicken is not spicy, so it should appeal to all eaters. If you are looking for a bit of kick, you could add a splash of hot sauce to the basting sauce.
- The cooked chicken can be refrigerated for up to 2 days after cooking or freeze up to 3 months.
BBQ instructions
Heat the BBQ grill to about 425F. Place the chicken legs onto the top rack skin side down. Close the lid and cook for about 5 minutes. Transfer to the main grill skin side up and cook with the lid closed for about 8-10 minutes, basting a couple of times during cooking.
What to serve with these chicken legs
These sriracha chicken legs are a lot like BBQ chicken, so pretty much anything goes for the sides. Baked or roasted potatoes are nice or potato salad. A macaroni salad or mac and cheese would also be a great side. Add a salad or some fresh vegetables.
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Get the Recipe: Sriracha Oven Chicken Legs
Ingredients
- 2-3 chicken leg quarters, bone-in/skin-on
- Cooking oil
Sriracha Basting Sauce:
- 2 cloves garlic, minced
- 1 Tablespoon ginger paste, or fresh minced ginger
- 3 Tablespoons cooking oil
- 3 Tablespoons Sriracha
- 1 Tablespoon rice vinegar
- 1 Tablespoon white granulated sugar
- 1/2 Tablespoon fish sauce
- Salt and pepper
For serving:
- chopped cilantro, for garnish
- lime wedges, for drizzling
Instructions
- Preheat oven to 450F (regular setting/not fan-assisted). *See notes for BBQ instructions.
- Heat a bit of oil in an oven-safe skillet over medium-high heat on the stovetop. Pat the chicken dry and season with salt and pepper.
- Place the chicken legs into the hot skillet skin side down and cook until the skin is golden, about 4-5 minutes. Flip the chicken over. If there is a lot of fat in the skillet you can spoon off and discard some now to avoid splattering in the oven. Baste the chicken with the Sriracha sauce and place into the oven.
- Cook the chicken in the oven for about 20 minutes, basting a couple of times while cooking. Cook the chicken until it reaches 165F internal temperature.
- Remove from the oven. Serve the chicken garnished with cilantro and lime wedges, for drizzling.
Notes
BBQ instructions
Heat the BBQ grill to about 425F. Place the chicken legs onto the top rack skin side down. Close the lid and cook for about 5 minutes. Transfer to the main grill skin side up and cook with the lid closed for about 8-10 minutes, basting a couple of times during cooking. This sriracha chicken is not spicy, so it should appeal to all eaters. If you are looking for a bit of kick, you could add a splash of hot sauce to the basting sauce. The cooked chicken can be refrigerated for up to 2 days after cooking or freeze up to 3 months. Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You’ll also find step-by-step photos there that you may find useful.More chicken recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
