Baked Chicken Legs with Honey and Chili Lemongrass

Guests traveling to Vietnam agree that the honey roasted chicken dish is an indispensable dish. This dish is very special and usually is made with the natural breeding chicken or called free-range chicken. In the mountain areas of the North, the chickens are released to roam so their meats are very chewy and sweet. After cleaning the chicken, it is marinated with simple ingredients and honey and salt. The chicken is also stuffed with bruised lemongrass and lime leaves. The chicken is then grilled on charcoal by the hands of the cooks, and they work so hard to please the customers. Therefore, the honey roasted chicken dish is worthy to have a place on the good food list in the Vietnamese cuisine. However, to create a special dish like the roasted honey chicken at home, it will take a long time for the busy lifestyles that we have in America. For that, I will share a simple baked or grilled chicken dish that we can prepare in the home kitchen. The easiest method is to use chicken thighs with the ingredients that we have available and marinate within a few hours  or overnight. Chicken thighs can then be grilled on the stovetop or by using the grill function on the oven or just Bake. The taste will not be very special like the whole chicken in Vietnam, but it will please grumpy-prissy guests. We live in the age of missiles with the speedy society. Healthy eating with simple meals is the purpose of our daily routine.

Ingredients:
3 or 4 large chicken legs
Marinade ingredients:
1 tsp salt
1 shallot
1 piece ginger
3 garlic cloves
1 Thai fresh chili
1/2 tsp chili powder
1 tbs minced lemongrass
2 tbs soy sauce
1 tsp sugar
2 tbs honey
1 tbs oil
Hone-lemon glaze:
1 tbs honey
1 tbs lemon juice

Directions:
Wash the chicken legs well and pat dry with paper towel.

Place all the marinade ingredients in a mini processor and blend into paste. Add more chili for your spicy taste buds.

Spread the paste on the chicken legs and also place some under the skin as well.

Place into a Ziploc® plastic bag. Marinate the chicken legs for a few hours or overnight. Bring the chicken legs out into the room temperature 1 hour before baking
Preheat oven set to 350°. Line the baking dish with foil for easy cleaning. Place the chicken legs onto a prepared baking sheet skin side down.

 Bake for 15 minutes. Then turn and brush with more honey glaze.

Serve with rice, bread, and with some Vietnamese cabbage slaw*

 

 

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To make Vietnamese slaw:
*3 cups shredded cabbage
1 carrot shredded
1/2 tsp salt
1/2 tsp sugar
Wash shredded cabbage and carrot. Place in a colander and sprinkle with salt and sugar. Let the cabbage draw out water for about one hour.

 

 Squeeze out as much water as you can. Add sweet vinegar dressing, chopped cilantro, and also roasted sesame seeds.

To make sweet vinegar dressing:
1 cup vinegar
1/4 cup sugar
1/4 cup soy sauce
1/4 tsp salt
1 small bag (about 3 grams of bonito)

In a saucepan, add vinegar, sugar, soy sauce, and salt. Bring to boil for 1 minute. Turn the heat off. Add the bonito flakes. Let sit for an hour and drain. Adjust the taste to your liking with more or less sugar. I adapted this recipe from Japanese cooking. Refrigerate and use with other recipes for salads or noodles.