So I had planned to make these this weekend after a grocery run but after seeing the chicken legs in the freezer I knew I wanted these sooner!! My cravings might have gotten the better of me though as I didn’t have quite all the ingredients I needed so I made due.  Forgive me Griffin for adding what I had but I have to tell you the sauce was awesome even without the chives, thank you!. I think I already said thank you?, when you try them you will understand!

You will need:  Serves 4  Preheat Oven to 425°F

• approx, 4 pounds of chicken legs, wings, thighs whatever floats your boat
• 1/2 cup Mayo (I used Duke’s as per his suggestion)
• 2 Tbs chopped fresh parsley (or Griffin‘s fresh chives)
• 1 Tbs prepared horseradish
• 2 cloves of garlic minced fine
• 4 tsp apple cider vinegar
• 2 Tbs Golden’s Spicy Brown (I love the extra kick)
• 1 tsp coarsely ground pepper
• 1/4 tsp honey (you can use raw honey as well)
• 1 tsp cajun seasoning, because again I like the extra kick

 

Start by making your marinade, and you can make this in advance, as Griffin stated. I however do not have that kind of time as I wanted these now, right now. In Griffin’s recipe he used 1/4 tsp of sugar, for me the honey is better for my blood sugar but if sugar is what you have please feel free to use.

So in a large mixing bowl add the mayo, and all other ingredients except chicken and the cajun seasoning.

Whisk all ingredients together with a fork.

Take your chicken and place into your now ready marinade and coat well, turning the chicken in the bowl.

So this week, I purchased my silicone baking mat. I have to say I love it!! If you don’t have one already I strongly suggest it.  The best thing is that these beauties go right into the dishwasher, no extra grease is needed to avoid sticking and it can withstand heat to 480°F. No shameless plug here; I had to buy these beauties and from how it perfectly roasted my chicken in the oven instead of the grill, I am sold! If you do not have one of these silicone sheets, I would suggest using parchment paper or well sprayed tin foil.

Place chicken on pan evenly spaced out for even cooking.

Roast at 425F for about 40minutes until golden brown and crisp. The internal temperature of chicken should be no less than 165°.

And there they are, perfectly done, succulent chicken with this amazing white sauce. Why have I never tried this before? I have no idea but according to my daughter, I will be again and again. Legs are her favorite which is why I used them for this recipe, she is now asking for these to made for her lunch! what have you done Griffin?!

Enjoy!