Spiced Honey Baked Chicken Legs | Smoky Black Beans
SHOPPING FOR SOME RANDOM GROCERIES TODAY, I came across a nice package of 3 chicken legs for just 5 bucks (usually an alarm, but the store's manager, a friend, assured me that the poultry was fresh and nowhere near "expiring").

And as I walked home, trying to remember what other items I had in my cupboard and refrigerator I could whip into a recipe with my chicken legs for lunch, I believed I had come up with something fun and flavorful to prepare.

I made a marinade of honey, mustard, balsamic vinegar, red wine vinegar, lots of paprika, and several good shakes of turmeric, chili powder, garlic powder, cayenne pepper, salt and fresh cracked pepper. I rinsed the chicken legs in cold water, patted them dry, then "zipped" them in a plastic bag and threw them into the fridge for a couple of hours.

Later, I placed the legs in a large casserole, spooning the remaining sauce on top, and placed them in a preheated oven. Meanwhile, I emptied a can of black beans into a small pot, adding some liquid smoke (available in most supermarkets), worchestshire sauce, soy sauce, sriracha sauce, brown sugar, salt and pepper, stirring them on low heat while preparing white rice.

The chicken baked in a 350° oven for 20 minutes, then at 275° for 20 more, wanting to get a good color and crisp on the skin without burning it, while making sure the chicken cooks through and remains juicy.

I placed each chicken leg on top of the rice and topped them with a large spoonful of the beans.

Bun Apple Tea!


Spiced Honey Baked Chicken Legs | Smoky Black Beans