- 2 pounds chicken legs, skin removed
- 2 tablespoons olive oil
- 1 ½ teaspoons ground thyme
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons raw honey
- 3 tablespoons butter
- 2 tablespoons sriracha sauce
- 1 ½ tablespoons soy sauce
Directions:
- Step 1: Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Step 2: Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.
- Step 3: Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.
- Step 4: Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.
- Step 5: Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.
Cook’s Note:
This isn’t quite a paleo dish because of the sriracha, and it isn’t 100% low carb because of the honey, so I have labeled it primal since it’s somewhere in between.
