Sticky Hoisin-Glazed Chicken Legs with Garlic Scallion Rice and Sesame Broccoli

These roasted chicken legs are everything you want in a weeknight dinner: crispy golden skin, tender meat and a glossy hoisin glaze that’s sweet, tangy and just a little spicy from fresh ginger and lime. Paired with fragrant garlic scallion rice and broccoli roasted with sesame oil and seeds, this meal is a complete crowd-pleaser.

The glaze does double duty-half goes on before roasting to build layers of flavor and the rest is brushed on at the end for a sticky, caramelized finish. Serve it all together for a dinner that feels special but comes together easily.

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Ingredients

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment.
2. Cook rice: In a small pot, combine 0.5 cup jasmine rice with 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Prepare glaze: In a small bowl, whisk together hoisin sauce, juice of half the lime and grated ginger (peel the ginger first, then grate using a microplane or fine grater). Set aside half of the glaze for brushing later.
4. Season chicken: Pat chicken legs dry with paper towels. Season generously with salt and pepper. Brush with half of the glaze (the portion not set aside).
5. Roast chicken: Place chicken legs on the prepared baking sheet. Roast for 25 minutes, until skin is golden and internal temperature reaches 165°F (74°C).
6. Meanwhile, prepare broccoli: Cut broccoli into small florets. Toss with sesame oil, a pinch of salt and half the sesame seeds. Spread on a separate baking sheet.
7. Add broccoli to oven: After chicken has roasted for 10 minutes, place the broccoli sheet in the oven and roast for 15 minutes, until tender and lightly charred.
8. Finish chicken: Remove chicken from oven. Brush with the reserved glaze and sprinkle with remaining sesame seeds. Return to oven for 2-3 minutes to set the glaze.
9. Prepare scallion garlic rice: While chicken and broccoli finish, mince the garlic clove and slice scallions (white and green parts separated). In a small skillet, heat a drizzle of oil over medium heat. Sauté garlic and white scallion parts for 1 minute until fragrant. Stir in the cooked rice and cook for 1-2 minutes. Remove from heat and stir in green scallion parts.
10. Serve: Divide rice among plates, top with chicken legs and broccoli. Squeeze remaining lime half over everything. Enjoy!

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, bone-in, skin-on chicken thighs work well. Adjust cooking time as needed; thighs may take a few minutes longer.

Is there a substitute for hoisin sauce?

You can mix equal parts soy sauce and honey or brown sugar with a splash of rice vinegar and a pinch of five-spice powder.

Can I make this recipe gluten-free?

Use gluten-free hoisin sauce or a homemade substitute with tamari. Ensure all other ingredients are certified gluten-free.