I love when you find deals that make dinner on the cheap. That’s what this meal is, I have tons of dried chile peppers I grew in my garden last summer. In fact that plant is was loaded with peppers well into winter. We had a mild winter and this pepper plant kept on growing even after we had had a frost. I also pick up a package of chicken legs for on the cheap 69¢ a pound. They went into the cart to freeze for later. And this is later.
Sweet and Spicy Chile Pepper Chicken legs:
Package of 12 chicken legs or 1 whole organic or not which ever you choose cut into parts or you can buy the chicken already cut up
baking sheet lined with foil and sprayed with cooking spray to make for easy clean up
preheat oven to 375°
place the chicken parts on the foil lined baking sheet and sprinkle with salt and pepper to taste set aside. Make the chile sauce recipe at bottom. Pour half of the sauce over the chicken and bake for 30 minutes brush chicken bake another 15 minutes. This time check your temperature the chicken needs to read at least 160° degrees on an instant read thermometer. If the temp has not reach 160° brush it again and cook another 15 minutes. When it is at the temp is 160°The chicken takes about 45 minutes to fully cook. Before serving brush with sauce and serve while hot. This is great served with rice or noodles. I like to add a nice touch by sprinkling the chicken with white and black sesame seeds.
- 2 Tablespoons chile pepper sauce
- 1/2 cup sugar in the raw
- 1/2 cup mirin rice wine
- 1 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- 1/2 cup cider vinegar
- 1/4 teaspoon sesame oil
This is a batch of chicken legs made a great dinner on the cheap!