Can I use chicken thighs instead of drumsticks?

Absolutely! Bone-in, skin-on thighs work wonderfully with this recipe. You may need to adjust the cooking time slightly – thighs often take a bit longer than drumsticks. Just make sure they reach an internal temperature of 165°F.

Is yellow curry powder spicy?

Yellow curry powder is generally mild with warm, aromatic notes rather than heat. It's family-friendly and offers more complexity than spiciness. If you prefer heat, add some cayenne pepper or red pepper flakes to the marinade.

Can I make this recipe in a slow cooker?

While you can adapt this recipe for a slow cooker (4-5 hours on low), you won't get the same sticky, caramelized exterior. For best results, transfer the slow-cooked chicken to a baking sheet and broil for 3-5 minutes to create that delicious glaze.

What if I don't have whole grain mustard?

Dijon mustard makes a good substitute, though you'll miss the interesting texture from the whole seeds. You could also use regular yellow mustard and add a teaspoon of mustard seeds if you have them.

Saucy Baked Chicken Legs Recipe

Description

These saucy baked chicken legs are marinated overnight in a sweet, tangy blend of honey, whole grain mustard, yellow curry powder, and spices, then baked until juicy and beautifully glazed. Perfect for a main course, this easy recipe results in ultra-flavorful, tender drumsticks every time.

Ingredients

Units Scale

Chicken

- 16 chicken legs (drumsticks), thoroughly towel dried

Marinade

1 cup honey
1/2 cup whole grain mustard (with seeds)
2 tsp soy sauce
2 tsp yellow curry powder
2 tsp fine salt (plus extra for sprinkling on chicken)
1 tsp ground ginger
1 tsp fresh ground black pepper

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Instructions

Prepare Marinade: In a large bowl, thoroughly mix together the honey, whole grain mustard, soy sauce, yellow curry powder, fine salt, ground ginger, and black pepper. Set the marinade aside for later use.
Prep Chicken Legs: Pat each chicken leg completely dry with paper towels. Lay them flat on a baking sheet or cutting board and pierce each piece several times with a fork. Evenly sprinkle each drumstick with an extra pinch of salt.
Marinate Chicken: Transfer the chicken legs into a large bowl or sturdy zipper-top bags. Pour the marinade over the chicken, ensuring all pieces are well coated and in direct contact with the sauce. Refrigerate and let marinate overnight if possible, or at least several hours. Turn the chicken once during marinating for even flavor.
Prepare for Baking: Remove the marinated chicken legs from the bowl or bags, letting excess marinade drip off. Set aside the leftover marinade separately. Arrange the chicken legs flat in a foil-lined baking pan. Pour about half of the reserved marinade over the chicken, draping it with sauce.
Bake the Chicken: Bake in a preheated 350°F (175°C) oven for 65–75 minutes, generously basting the chicken with remaining marinade every 15 minutes. This frequent basting is key to juicy, flavorful drumsticks.
Serve: Once the chicken legs are cooked through and beautifully glazed, remove from the oven. Let rest briefly, then serve hot for best results.

Notes

Pat the chicken completely dry to avoid thinning the marinade.
Yellow curry powder provides a milder, more fragrant flavor compared to red curry powder.
If concerned about food safety, bring any leftover marinade to a boil for at least 1 minute before using it for basting.
Pair this dish with Jasmine rice and crunchy Asian cabbage ramen salad for a full meal.
Remember to rate the recipe if you enjoyed it!

Nutrition

Serving Size: 1 chicken leg
Calories: 195
Sugar: 9g
Sodium: 530mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 17g
Cholesterol: 90mg