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Chile-Garlic Chicken Legs

  • Prep:
  • Total Time:
  • Servings: 4
Chile-Garlic Chicken Legs

Source: Everyday Food, October 2009


  • 1 tablespoon vegetable oil
  • 4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated
  • 4 garlic cloves, finely chopped
  • 3/4 cup white vinegar
  • 1/2 cup soy sauce
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup sugar


  1. In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.

  2. Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar. Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.

Reviews (9)

  • prisr 1 Nov, 2014

    I cooked this recipe on the stovetop and it was delicious. However, I wanted to cook it in the oven after browning the chicken and garlic. Could not figure out the oven temp to use. I googled, and stovetop vs oven temp is all over the map. Please discuss at some point.

  • Marguerite7 1 Nov, 2014

    I made the chicken with Basmati rice last night for a friend who was just released from the hospital. I plan to take the meal to her today. However, the chicken was so good, she may only get a few pieces! I used 1/4 c. low-sodium soy sauce, 1/4 c. Bragg's liquid aminos, and I added a small chopped onion. My friend and I need to limit our sodium intake. Delicious!!! The next time I make it I plan to double the recipe for the sauce. There wasn't nearly enough to serve with the rice

  • alb450 12 Jul, 2012

    Easiest and most delicious recipe I've made in quite a while. I cut the soy sauce in half (because I ran out) but found it to be just the right amount of salty, so I will never try the full 1/2 cup! Added a dash of rice wine for flavor as well. Will try again with tofu and vegetables over rice. Beautifully sweet and spicy!

  • NonaNC 16 Dec, 2010

    Served it with rice and salad..good meal..easy

  • carabau 15 Dec, 2010

    Very good, the chicken was tender and sweet. I will make this again.

  • MM3939 6 Dec, 2010

    Would this work with Splenda? Somehow I don't feel like adding that much sugar to my dinner. . . .

  • anigetyourpan 4 Dec, 2010

    This is very similar to a Filipino all time dish called Chicken Adobo. Although, instead of red-pepper flakes, we use whole pepper corns or freshly ground pepper, and we also add broken bay leaf.

  • kfklauda 27 May, 2010

    Interesting cooking method. This is a good way not to use the oven in the summer. Also good for those with limited cooking options, such as a camp stove.

  • RandyUT 26 May, 2010

    This was a good dish with an easy, inexpensive sauce. While the fat from the dark meat, skin and bones adds a lot of flavor to the dish, it might also work well with white meat, if you want to eat a more healthy meal (I will try this next time with chicken breasts, marinating the meat in the pre-cooked sauce prior to browning). All in all, an easy, pleasant meal with a total time from prep to plate of less than 45 minutes.

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