Sticky Honey Lemongrass Chicken Legs with Jasmine Rice and Snow Peas

This recipe proves that perfectly cooked chicken legs are easier than you think. A quick sear on the stovetop gives the skin a golden, crispy finish, then the oven does the rest. While the chicken roasts, you can easily prepare fragrant jasmine rice and crisp-tender snow peas.

The real star is the glossy honey lemongrass glaze. With bright lime, spicy sriracha and savory soy and fish sauce, it coats each leg in a sticky, citrusy-sweet layer that will have everyone reaching for seconds. Serve with rice and snow peas for a complete meal that’s both impressive and approachable.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemongrassView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Fish SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

8 ounce Snow PeasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Bring 1¼ cups water and a large pinch of salt to a boil in a small pot. Mince garlic. Remove tough outer layers from lemongrass until you reach the tender core; finely mince the core. Halve limes; cut one lime into wedges for serving.
2. Heat a drizzle of oil in a large oven-safe pan over medium-high heat. Add chicken legs skin-side down. Cook until skin is browned and crisp, about 4 minutes. Flip and cook until browned on the other side, 3-4 minutes. Transfer chicken to a foil-lined baking sheet. Roast in the oven until cooked through (no longer pink near the bone), 15-20 minutes.
3. Once water is boiling, add jasmine rice. Cover, reduce heat to low and simmer until tender, 15-20 minutes. Remove from heat and let stand, covered, until ready to serve.
4. Carefully pour off all but 1 tablespoon of the rendered fat from the pan used for chicken. Place pan over low heat and add garlic and lemongrass. Cook until fragrant, about 30 seconds. Stir in soy sauce, honey, 1 teaspoon fish sauce, 1 tablespoon sugar, juice from two lime halves and sriracha (to taste). Simmer until thick and syrupy, 2-3 minutes. Transfer glaze to a small bowl; wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add snow peas and cook, tossing occasionally, until tender, about 3 minutes. Season with salt, pepper and a squeeze of lime. When chicken is cooked through, remove from oven and brush with half the glaze. Return to oven and cook until glaze is tacky and slightly matte, about 2 minutes.
6. Remove chicken from oven and brush with remaining glaze. Fluff rice with a fork. Divide rice, snow peas and chicken among plates. Tear cilantro leaves over the top. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, bone-in, skin-on chicken thighs work well. Adjust roasting time as needed until internal temperature reaches 165°F.

Is there a substitute for fish sauce?

You can use soy sauce or tamari, but the flavor will be less complex. Add a pinch of salt to compensate.

Can I make this dish ahead of time?

The glaze and rice can be prepared a day ahead. Reheat the chicken in a 350°F oven until warmed through, then brush with glaze.