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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (253g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon dry mustard |
||
| Calories 451 | ||
| Calories from Fat 73 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.2g | 12% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 89mg | 29% | |
| Sodium 746mg | 31% | |
| Potassium 470mg | 13% | |
| Total Carbohydrate 69.5g | 23% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 68.2g | ||
| Protein 26.7g | 53% | |
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Ingredients
- 1 teaspoon garlic salt
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 2 teaspoons soy sauce
- 1/2 cup vinegar
- 1/2 cup honey
- 1/2 cup ketchup
- 4 chicken legs-thighs (legs and thighs)
Directions
1
Mix all ingredients together.2
Cut hindquarters into seperate legs and thighs.3
You should have 8 pieces of chicken now.4
Place in baking dish and pour sauce over top to coat chicken.5
This can be done ahead of time and refrigerated.6
Bake at 350 for 3/4 hour with lid on, and 3/4 hour with lid off.7
Serve chicken and sauce with hot cooked rice.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Occasion > Everyday
Featured Reviews for This Recipe
From: DancingPanda
On Nov 24, 2008
Very tasty for both young and not so young...used chicken thighs and covered chicken when done in order to thicken the sauce for use on rice!! Made it in the morning and left in the fridge while enjoying Sunday football - very easy for a tasty meal! Will definitely make again.
From: Chef #709474
On Aug 25, 2008
This was a pretty good recipe. My family liked it a lot more than I did so I guess that's what counts. I did as Chef 786983 recommended and drained the sauce after the first 45 min of baking to thicken it on the stove top with cornstarch. I covered the chicken as much as I could with the thickened sauce with 15 min left to cook and it came out great. We will definitely cook this again as it's pretty easy and tasty.
From: Miss Louise
On Jan 5, 2005
My husband made this recipe tonight, and it was delicious. I can't believe how easy it was to make something so good. We will be having this alot in the future. The sauce is excellent over rice. (He substituted 1 t prepared mustard for the dry, he used minced garlic instead of garlic salt, and red wine vinegar instead of regular.)
From: Luv4food
On Feb 9, 2004
This is a nice tasting recipy. I didn't have any dry mustard, so I used prepared, and I added about 1 tsp. of garlic powder. I thought the sauce could handle it. When the chicken was cooking, I found the sauce to be really liquidy. The chicken was almost braising. After the cooking time given, I put the chicken on a baking sheet and put it back in the oven to crisp up. I added about 11/2 Tbsp of cornstarch to the sauce and cooked it until it thickened a bit. I served it with rice and a salad. I think some hot sauce might be nice added to this recipy too. I can see how this would be good with chicken wings. Thanks for posting.
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