Baked Maple Lime Chicken Legs are a tasty spin on Lindsay’s recipe I discovered recently on her blog called Lou Lou Biscuits. It is one of these finger licking dishes you marinate first to infuse it with bags of flavour and bake a bit later or even the following day.
I am not a massive fan of spicy food so I have modified this recipe, as you do, to my liking. I kept my favourite bits though, like lime, thyme, ginger and garlic (of course!) and the maple syrup.
The best thing about Baked Maple Lime Chicken Legs is that they only take about 15 minutes of your work and the rest of the magical transformation happens in the fridge and the oven.
First, you combine lime zest and juice, garlic, apple cider vinegar, maple syrup, olive oil, thyme, ginger, soy sauce and place them all together with the chicken legs in a ziplock style plastic bag or a bowl to marinate refrigerated for a few hours. Then all there’s left to do is to pour out the chicken and the marinate into a baking tray, season with your choice of a ready chicken seasoning or simply a sprinkle of salt and bake.
This is what I like a lot. Nice and simple. And still really, really delicious! A great accompaniment to the Baked Maple Lime Chicken Legs would surely be my Vietnamese Style Rice, Sesame Soba Noodles or even simple buttered baby new potatoes.
- 2 lbs whole chicken legs, bone in skin on
- 2 tablespoons lime zest
- Juice of 2 limes
- 4 cloves garlic, minced
- ¼ cup apple cider vinegar
- ½ cup maple syrup
- 1 cup olive oil
- 1 tablespoons fresh thyme leaves
- 1 tablespoons minced fresh ginger
- 1 teaspoons soy sauce
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- In a medium bowl, whisk together lime zest, juice, garlic, apple cider vinegar, maple syrup, olive oil, thyme, ginger and soy sauce. Add chicken legs to a gallon sized ziplock bag, and pour marinade over it. Seal the bag and leave in refrigerator for at least 3 hours, or overnight.
- Pre-heat oven to 400F (200C).
- Transfer chicken legs to a baking pan and sprinkle them with salt and pepper.
- Bake for 40-45 minutes or until a thermometer inserted reads 165 degrees Fahrenheit (74C) and juices run clear.
- Serve hot.