I love sweet and spicy together. This would be fantastic on Asian-ish BBQ’d chicken wings too. Just pop them under the broiler to set the sauce, or use it as a dipping sauce. This sauce and chicken combined with the ginger, garlic, and orange zest on the green beans was an amazing combination of pleasing flavors.
Sweet & Spicy Chicken Legs
Preheat oven to 350 degrees.
6 Chicken Legs
1/2 teaspoon of Sesame Oil
1 Tablespoon of Coconut Aminos (gluten free soy sauce alternative)
Sriracha (I used at least a 2 teaspoons, it’s hot, I’ll leave the amount up to you)
About 1/4 Cup of Sweet Baby Ray’s Honey Chipotle BBQ Sauce
About 1/8 Cup of Sweet Chili Sauce
2 Cloves of Garlic, minced
1 Green Onion, thinly sliced
Place the chicken legs in a baking dish and drizzle with the sesame oil. Sprinkle the minced garlic and green onion over the legs. Drizzle the coconut aminos and sriracha over the top. Drizzle the BBQ sauce and sweet chili sauce over the top. With a basting brush make sure legs are evenly coated on tops and sides.
Bake for 30-35 minutes. Spoon pan juices over the top.