Time and servings
1 hrTotal time
4Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 4 garlic cloves, chopped
- ¼ tsp coriander seeds, crushed
- ¼ tsp fennel seeds, crushed
- 1 tbsp (15 ml) olive oil (sauce) and 2 tbsp (30 ml) olive oil (chicken)
- ½ cup (125 ml) maple syrup
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) hoisin sauce
- 2 tsp (10 ml) de sambal oelek
- 6 bone-in chicken legs, with skin
- 3 red peppers, seeded and cut into 8 wedges each
- 2 red onions, cut into 8 wedges each
- 2 green zucchini, cut on the diagonal into ½ inch (1.5 cm) slices
Method
9 stepsSauce
Step 1
In a small pot over medium heat, brown the garlic and spices in the oil.Step 2
Add the remaining ingredients and bring to a boil while whisking.Step 3
Simmer over low heat for 5 minutes or until the sauce has thickened and reduced by half. Keep warm.
Chicken
Step 1
With the rack in the middle position, preheat the oven to 400°F (200°C).Step 2
Place the chicken on a non-stick baking sheet or one lined with parchment paper. Cover with oil. Season with salt and pepper.Step 3
Bake for 35 to 40 minutes or until the meat separates easily from the bone, basting the chicken with the pan juices halfway through cooking. Set aside.Step 4
Preheat the barbecue, setting the burners to high. Oil the grate.Step 5
Grill the vegetables until tender crisp. Grill the chicken for 1 minute on each side. Brush the chicken with a little sauce and continue cooking for 1 to 2 minutes.Step 6
Serve the chicken legs with grilled vegetables. Drizzle with the sauce. Serve with rice, if desired.