Juicy, sticky garlic air fryer chicken legs served with coconut rice and a spicy cucumber salad makes a no-fuss, easy weeknight dinner recipe the entire family will love.
Ingredients
- Chicken legs. I used chicken drumsticks/legs for this recipe but you can use any bone-in cut of chicken. Chicken thighs, chicken wings or whole leg portions will all work. Boneless chicken can also be used but the cooking time will have to be adjusted to prevent the chicken from overcooking.
- Soy sauce. Use Tamari or coconut aminos as gluten free substitute.
- Sesame oil.
- Honey. Maple syrup can be substituted.
- Fresh garlic cloves.
- Rice vinegar. Lemon or lime juice can also be used.
- To serve: Coconut rice and cucumber salad.
How to cook chicken legs in the air fryer
Whisk together the marinade ingredients and pour over the chicken legs. The chicken can be marinated for up to 24 hours in the fridge but ideally allow to marinade for at least 20 minutes. Transfer the chicken to an air fryer basket, reserving the marinade. Cook the chicken at 200ºC/400ºF for 10 minutes. While the chicken is cooking, transfer the remaining marinade to a small saucepan and simmer for 5 minutes until reduced slightly. Brush the marinade over the chicken and cook for another 10 minutes until the chicken is cooked through and caramelized.
Brush the remaining marinade over the chicken then serve with coconut rice and salad.
Can I bake chicken legs?
Yes, this recipe works very just as well in the oven. Bake the chicken at 220ºC/450ºF for 20 minutes, basting regularly with the marinade and turning over half way until the chicken is sticky and cooked through.
What to serve with air fryer chicken legs
I served this chicken recipe with coconut rice and a simple cucumber salad (sliced cucumber, sliced red chillies and fresh cilantro/coriander dressed with lemon and salt) but crispy potatoes or corn salad will also be delicious.
Chicken leg recipes
Sticky garlic air fryer
Ingredients
- 1 kg / 2lb chicken legs/chicken drumsticks
- 4 tbsp soy sauce / Tamari
- 3 tbsp honey
- 1 tbsp sesame oil
- 4 garlic cloves crushed
- 2 tbsp rice vinegar / lemon juice
Instructions
- Whisk together the marinade ingredients and pour over the chicken legs.
- The chicken can be marinated for up to 24 hours in the fridge but ideally allow to marinade for at least 20 minutes.
- Transfer the chicken to an air fryer basket, reserving the marinade.
- Cook the chicken at 200ºC/400ºF for 10 minutes.
- While the chicken is cooking, transfer the remaining marinade to a small saucepan and simmer for 5 minutes until reduced slightly.
- Brush the marinade over the chicken and cook for another 10 minutes until the chicken is cooked through and caramelized.
- Brush the remaining marinade over the chicken then serve with coconut rice and salad.
Made the recipe and the salad with just plain rice. My future son-in-law declared it was in the top 4 meals he has had with us(not true, but he’s super picky and can’t take anything hot). So this will be on the rotation because everyone was happy and chicken legs made a great left over snack. The family loved how it looked and each item complimented the whole. It just plates well. Thanks for this one.