- 4 chicken legs
- 8 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 6 tablespoons honey
- 3 garlic cloves
- 1 red chili pepper
- pepper and salt to taste
- olive oil
Kitchen equipment needed
- cutting board & chef’s knife
- large bowl
- oven tray lined with parchment paper
Preparation — 10 minutes + marinating time
PEEL and finely chop the garlic cloves. REMOVE chili peppers seeds if you prefer a milder version and finely chop the chili pepper. COMBINE chili pepper with garlic, balsamic vinegar, honey, soy sauce, pepper and salt. COAT the chicken legs and marinate them as long as you prefer.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the honey balsamic chicken — 20 minutes
DIVIDE the chicken legs over an oven tray lined with parchment paper en divide the marinade over the chicken. DRIZZLE with a bit of olive oil and roast them in the oven for about 20 minutes. Flip them over half way through roasting so both sides will get beautifully colored and crusty. Check if the chicken is ready and serve immediately, enjoy!