All I can say about this recipe is that it’s YUMMY! It is so good. Plan ahead with this one because it requires at least 2 hours of marinating. But, it’s worth the wait!
225-275 calories per chicken leg with skin (depending on size)
125-175 calories per chicken leg without skin (depending on size)
375 calories in Coconut Lime Chicken Marinade
250 calories in Sticky Soy Dipping Sauce
2 pounds of chicken legs (about 8 legs)
2 tbsp fresh lime juice (about 1 lime)
8 tbsp coconut milk
2 tbsp brown sugar
1 rounded tbsp fresh minced ginger (OR 3/4 tsp ground ginger)
1 tsp dried ground garlic
1/2 tsp salt
1 tsp ground black pepper (to taste)
1 tsp crushed dried red pepper flakes
OPTIONAL: 1/4 tsp smoked paprika (for a lovely warm heat and smokiness)
1/8 cup balsamic vinegar
1/8 cup apple cider vinegar
1/4 cup brown sugar
4 tbsp Thai sweet chili sauce
1/2 tsp sesame oil
2 tbsp soy sauce
See Measurement Conversions
- In a small bowl, whisk together the chicken marinade ingredients.
- Seal your chicken legs and marinade in a Ziploc bag. Shake to coat the chicken.
- Place the bag into the fridge for 2-6 hours to allow the chicken to marinate.
- Prior to removing the chicken from the fridge, preheat oven to 400F (205C).
- Pour the chicken legs and marinade into a medium-sized Dutch oven.
- Place the uncovered Dutch oven into your preheated oven and bake for 30 minutes or until the chicken is done.
- In a small saucepan, mix together your dipping sauce ingredients. Heat on medium-low heat for about 10 minutes, stirring often.
- When the chicken is done, remove from oven. Use a spoon to re-coat the chicken in the marinade and let sit for five minutes.
I like to serve this dish with toasted coconut lime rice. You can drizzle the dipping sauce over the legs, or simply dip the legs in a small bowl of the sauce if you don’t mind getting sticky. For a lighter version, you can use chicken breasts instead of chicken legs and decrease the amount of coconut milk in the marinade from 8 tbsp to 6 tbsp.