Maple-icious Legs

Sometimes dinner doesn’t go as planned.  A couple of days ago I had wonderful plans.  Lovely pork loin cooked in a mouthwatering maple marinade.  I mixed up my favorite pork marinade (from my Crazy Plates cookbook), grabbed my pork loin out of the fridge…and discovered that I had bought one of those pre-marinated loins instead of the plain ones.  Drat.  So I sealed up the marinade in a ziplock bag, stashed it in the fridge and cooked my pre-fab lemon garlic pork loin with great disappointment.

Enter my jumbo pack of chicken legs.  What’s good for the pig is good for the chick, right?  Well, it was good for this chick.  Into the marinade they went.  I let them sit overnight and most of the day until dinnertime.  I don’t think it’s necessary to marinate that long, but I would at least give them a few hours to really soak up those incredible flavors.  The results?  Well let’s just say…my favorite pork marinade might now be my favorite chicken marinade instead.

Maple-icious Chicken Legs with couscous and salad.

Maple-icious Chicken Legs

1/2 cup pure maple syrup
2 tbsp. soy sauce
2 tbsp. ketchup
1 tbsp. Dijon mustard
2 tsp. grated orange zest
1 1/2 tsp. curry
1 1/2 tsp. ground coriander
1 tsp. Worcestershire sauce
2 cloves garlic, minced
12 chicken legs (no, you don’t have to cook that many, but if you don’t you’ll probably wish you had)

Mix up marinade in a large ziplock bag.  Add chicken legs.  Seal up and place in a shallow dish (just in case the bag leaks).  Marinate at least 2-3 hours and up to 24 hours, turning bag occasionally.  Preheat oven to 400˚.  Line a large cookie sheet or baking pan with foil.  Place chicken legs on the pan and bake for 35-40 minutes, until slightly browned on top.

Maple-icious Chicken Legs

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