5.0 from 114 votes
Saucy Baked Chicken Legs (Drumsticks)
Bubbling hot and sticky-sweet, this honey mustard chicken recipe is better than anything in a restaurant, thanks to the aromatic yellow curry powder. It's so easy to make that you won't feel like a full-time chef - it's almost effortless!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings: 16
Calories: 168 kcal
Course:
Dinner
Cuisine:
American , Asian-American Fusion
Ingredients
- 16 chicken legs thoroughly towel dried
- 1 cup honey
- ½ cup whole grain mustard with seeds in it
- 2 tsp soy sauce
- 2 tsp yellow curry powder
- 2 tsp fine salt
- 1 tsp ground ginger
- 1 tsp fresh ground pepper
Instructions
- Mix together all ingredients except for chicken. Set marinade aside. Thoroughly dry chicken pieces with paper towels.
- Place chicken pieces evenly flat on baking sheet or large cutting board. Using a fork, pierce each chicken piece several times all over. Give every piece of chicken its own pinch of salt, evenly sprinkled on top.
- In large bowl or sturdy zipper bags, combine chicken pieces with marinade. Make sure every piece of chicken is in direct contact with marinade. Marinade in fridge overnight if possible, or at least for several hours. If needed, turn chicken once during marinade time.
- Remove chicken from marinade and set the sauce aside. Place chicken flat in a foil-lined baking pan. Pour about half or so of the marinade over the chicken, so chicken is draped with sauce.
- Bake at 350F for 65-75 minutes, basting generously every 15 minutes with the remaining marinade. Don’t skip the basting, as this is what makes the chicken so tasty and good!
Cup of Yum
Notes
- It's super important to remove all excess moisture from chicken prior to using, as excess water content will thin out the marinade.
- Yellow curry powder is generally more mild than red curry powder and has a different flavor profile.
- If you’re concerned about the raw marinade, you can boil it for a minute before using it to baste.
- Serve this chicken with Instant Pot Jasmine Rice and Crunchy Asian Cabbage Ramen Salad for a tasty meal.
- If you enjoyed this recipe, please come back and give it a rating ♡
Nutrition Information
Calories
168kcal
(8%)
Carbohydrates
2g
(1%)
Protein
25g
(50%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
117mg
(39%)
Sodium
514mg
(21%)
Potassium
332mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
53IU
(1%)
Vitamin C
0.4mg
(0%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 168
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 25g | 50% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 117mg | 39% |
| Sodium | 514mg | 21% |
| Potassium | 332mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.