Sriracha Honey Chicken Legs

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  • 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


  • 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.

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