Honey Ginger Chicken Legs.

{Sweet, savory goodness. Photo by Brendan.}

It’s only taken me practically all my life, but I think I almost favor the dark meat in chicken. I mean, really. I don’t know why I’ve been so blinded by the white. Dark meat can be so sweet. Much more juicy. And the thighs and drumsticks? Perfect portion sizes.

One of my favorite dishes to make with dark meat is this Honey Ginger Chicken recipe. I like using drumsticks, because they cook fast, but thighs are great too (but may take a few minutes longer in the oven). I love the zest and pop a little bit of grated ginger can bring, and oh. Garlic. Most anything is better with the addition of garlic (maybe even, ice cream? Yay or nay, what do you think?). With the sweet  soy glaze coating each tender piece of meat, you can’t help but lick the Asian inspired sauce off your sticky little fingers. It really is, finger licking good.

Not only is this chicken super wonderful with the use of rich, dark meat, but it’s also simple and relatively quick to make. Simply salt the chicken, mix up the glaze, and throw everything into a roasting pan. Half an hour to forty minutes later, you got yourself some dinner.

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Honey Ginger Chicken
adapted from Martha Stewart
serves 8

16 chicken drumsticks (or mix and match drumsticks and thighs)
kosher salt
freshly grounded black pepper
1 cup honey
1/4 cup soy sauce
2 tablespoons fresh grated ginger
2 tablespoons minced garlic
1 scallion, sliced thin

Preheat oven to 475 degrees. While the oven warms, season the chicken pieces with salt and pepper. I never measure this step, use your fingers to sprinkle the salt and pepper over the chicken and just kind of eyeball it. Line a couple of roasting pans or 9 x 13 baking dishes with aluminum foil. This will make clean up a snap, and trust me. With the sticky sauce that will get baked on during the cooking, you’ll want to include this step.

To make the glaze, mix the honey, soy sauce, ginger, garlic and scallion in a bowl. Set aside.

Place the chicken pieces in the aluminum lined pans. Cover with the glaze and then place in the oven to cook. About 15 minutes in, turn the chicken pieces over and spoon the glaze over the meat. Cook for 30-40 minutes. Serve with the leftover pan sauce.