Firecracker Whisky Chicken

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4 chicken legs, at room temperature

2 tbsp olive oil
spring onion, diced, to serve
red chilli, sliced, to serve
sour cream dip, to serve
For the glaze:
1/4 cup red pepper jelly

1/2 cup tomato ketchup

1/4 cup granulated sugar

3 tbsp cider vinegar
For the rub:
1/2 tbsp garlic powder
1 tbsp paprika
1 tbsp light brown sugar

1/2 tbsp salt
1/2 tbsp chilli powder

1/2 tbsp onion powder


Preheat your oven to 410°F.
Mix together your rub ingredients. Rub your chicken legs all over with the rub. Ensure they are evenly and well coated. Place on a baking tray, drizzle over the olive oil and bake for 20 minutes. Bring out, cover with tin foil and reduce the heat to 320°F. Cook for a further 45 minutes. Meanwhile, add your glaze ingredients to a small saucepan and cook over a low heat for 5 minutes or so until thick and glossy.
Turn the broiler on full.
Bring out your chicken legs, uncover and glaze liberally. Broil for 1 minutes to ‘fix’ the glaze in place.
Slice up your chicken legs into drums and thighs, sprinkle with spring onion and chilli and serve.