Back to Chile-Garlic Chicken Legs All Reviews for Chile-Garlic Chicken Legs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 45 mins Servings: 4 med104889_1009_cut010.jpg

Ingredients Ingredient Checklist 1 tablespoon vegetable oil 4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated 4 garlic cloves, finely chopped 3/4 cup white vinegar 1/2 cup soy sauce 1/2 teaspoon red-pepper flakes 1/4 cup sugar

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 45 mins Servings: 4 med104889_1009_cut010.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Recipe Summary

prep: 20 mins total: 45 mins

Servings: 4

prep: 20 mins

total: 45 mins

prep:

20 mins

total:

45 mins

Servings: 4

4

med104889_1009_cut010.jpg

med104889_1009_cut010.jpg

Ingredients

Ingredients

  • 1 tablespoon vegetable oil 4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated 4 garlic cloves, finely chopped 3/4 cup white vinegar 1/2 cup soy sauce 1/2 teaspoon red-pepper flakes 1/4 cup sugar

Directions

In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.

Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar. Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.

Reviews (9)

 Add Rating & Review     105 Ratings   5 star values:        25    4 star values:        40    3 star values:        28    2 star values:        10    1 star values:        2

Reviews (9)

Add Rating & Review     105 Ratings   5 star values:        25    4 star values:        40    3 star values:        28    2 star values:        10    1 star values:        2

Add Rating & Review

105 Ratings 5 star values: 25 4 star values: 40 3 star values: 28 2 star values: 10 1 star values: 2

105 Ratings 5 star values: 25 4 star values: 40 3 star values: 28 2 star values: 10 1 star values: 2

105 Ratings 5 star values: 25 4 star values: 40 3 star values: 28 2 star values: 10 1 star values: 2

  • 5 star values: 25 4 star values: 40 3 star values: 28 2 star values: 10 1 star values: 2

    Martha Stewart Member     Rating: Unrated       11/01/2014   I cooked this recipe on the stovetop and it was delicious. However, I wanted to cook it in the oven after browning the chicken and garlic. Could not figure out the oven temp to use. I googled, and stovetop vs oven temp is all over the map. Please discuss at some point. http://chowhound.chow.com/topics/275810  

Martha Stewart Member     Rating: 3 stars       11/01/2014   I made the chicken with Basmati rice last night for a friend who was just released from the hospital. I plan to take the meal to her today. However, the chicken was so good, she may only get a few pieces! I used 1/4 c. low-sodium soy sauce, 1/4 c. Bragg's liquid aminos, and I added a small chopped onion. My friend and I need to limit our sodium intake. Delicious!!! The next time I make it I plan to double the recipe for the sauce. There wasn't nearly enough to serve with the rice  

Martha Stewart Member     Rating: Unrated       07/12/2012   Easiest and most delicious recipe I've made in quite a while. I cut the soy sauce in half (because I ran out) but found it to be just the right amount of salty, so I will never try the full 1/2 cup! Added a dash of rice wine for flavor as well. Will try again with tofu and vegetables over rice. Beautifully sweet and spicy!  

Martha Stewart Member     Rating: Unrated       12/16/2010   Served it with rice and salad..good meal..easy  

Martha Stewart Member     Rating: Unrated       12/15/2010   Very good, the chicken was tender and sweet. I will make this again.  

Martha Stewart Member     Rating: Unrated       12/06/2010   Would this work with Splenda? Somehow I don't feel like adding that much sugar to my dinner. . . .  

Martha Stewart Member     Rating: Unrated       12/04/2010   This is very similar to a Filipino all time dish called Chicken Adobo. Although, instead of red-pepper flakes, we use whole pepper corns or freshly ground pepper, and we also add broken bay leaf.  

Martha Stewart Member     Rating: Unrated       05/27/2010   Interesting cooking method. This is a good way not to use the oven in the summer. Also good for those with limited cooking options, such as a camp stove.  

Martha Stewart Member     Rating: Unrated       05/26/2010   This was a good dish with an easy, inexpensive sauce. While the fat from the dark meat, skin and bones adds a lot of flavor to the dish, it might also work well with white meat, if you want to eat a more healthy meal (I will try this next time with chicken breasts, marinating the meat in the pre-cooked sauce prior to browning). All in all, an easy, pleasant meal with a total time from prep to plate of less than 45 minutes.

    Martha Stewart Member

    Rating: Unrated 11/01/2014

I cooked this recipe on the stovetop and it was delicious. However, I wanted to cook it in the oven after browning the chicken and garlic. Could not figure out the oven temp to use. I googled, and stovetop vs oven temp is all over the map. Please discuss at some point. http://chowhound.chow.com/topics/275810

Rating: Unrated

Rating: 3 stars 11/01/2014

I made the chicken with Basmati rice last night for a friend who was just released from the hospital. I plan to take the meal to her today. However, the chicken was so good, she may only get a few pieces! I used 1/4 c. low-sodium soy sauce, 1/4 c. Bragg’s liquid aminos, and I added a small chopped onion. My friend and I need to limit our sodium intake. Delicious!!! The next time I make it I plan to double the recipe for the sauce. There wasn’t nearly enough to serve with the rice

Rating: 3 stars

Rating: Unrated 07/12/2012

Easiest and most delicious recipe I’ve made in quite a while. I cut the soy sauce in half (because I ran out) but found it to be just the right amount of salty, so I will never try the full 1/2 cup! Added a dash of rice wine for flavor as well. Will try again with tofu and vegetables over rice. Beautifully sweet and spicy!

Rating: Unrated 12/16/2010

Served it with rice and salad..good meal..easy

Rating: Unrated 12/15/2010

Very good, the chicken was tender and sweet. I will make this again.

Rating: Unrated 12/06/2010

Would this work with Splenda? Somehow I don’t feel like adding that much sugar to my dinner. . . .

Rating: Unrated 12/04/2010

This is very similar to a Filipino all time dish called Chicken Adobo. Although, instead of red-pepper flakes, we use whole pepper corns or freshly ground pepper, and we also add broken bay leaf.

Rating: Unrated 05/27/2010

Interesting cooking method. This is a good way not to use the oven in the summer. Also good for those with limited cooking options, such as a camp stove.

Rating: Unrated 05/26/2010

This was a good dish with an easy, inexpensive sauce. While the fat from the dark meat, skin and bones adds a lot of flavor to the dish, it might also work well with white meat, if you want to eat a more healthy meal (I will try this next time with chicken breasts, marinating the meat in the pre-cooked sauce prior to browning). All in all, an easy, pleasant meal with a total time from prep to plate of less than 45 minutes.

All Reviews for Chile-Garlic Chicken Legs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chile-Garlic Chicken Legs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest