STICKY GINGER-LIME CHICKEN

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 1 HOUR

4

1 tbsp ¼ tsp ¼ cup 2 tbsp 2 tsp 1 tsp

1 tsp 1 tbsp skin-on chicken legs (about 1.2 kg) cornstarch each salt and pepper liquid honey hoisin sauce grated ginger

Asian chili sauce (such as sriracha) lime zest lime juice 1 tbsp sesame seeds, toasted

1 tbsp chopped fresh chives

Preheat oven to 400°F. Line baking sheet with parchment paper. In large bowl, sprinkle chicken with cornstarch; toss to coat. Arrange on prepared pan; sprinkle with salt and pepper. Bake for 30 minutes.

Meanwhile, in saucepan, whisk together honey, hoisin sauce, 2 tbsp water, ginger and chili sauce over medium heat. Cook, stirring frequently, until thickened, 4 to 6 minutes. Remove from heat; stir in lime zest and lime juice. Reserve one-third of the glaze; set aside.

Remove chicken from oven; brush with one-third of the glaze. Bake for 5 minutes. Brush with remaining glaze. Bake until instant-read thermometer inserted in thickest part of chicken reads 165°F and juices run clear when pierced, 5 to 10 minutes. Remove from oven; using clean brush, brush with reserved glaze. Let stand for 10 minutes. Sprinkle with sesame seeds and chives.

PER SERVING about 427 cal, 40 g pro, 19 g total fat (5 g sat. fat), 24 g carb (1 g dietary fibre, 20 g sugar), 135 mg chol, 420 mg sodium, 383 mg potassium. % RDI: 2% calcium, 17% iron, 7% vit A, 3% vit C, 6% folate.