Sriracha Honey Grilled Chicken Legs Quarters Recipe

Sriracha Honey Grilled Chicken Legs Quarters

Sriracha Honey Grilled Chicken Legs Quarters

The dish has a Korean spicy and sweet sauce. It is great to serve on rainy days.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Korean
Servings 4 people
Calories 489 kcal


  • 2 pounds of chicken leg quarters without skin
  • 2 tbsp olive oil
  • tsp garlic powder
  • tsp ground thyme
  • 1 tsp ground paprika
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 3 tbsp butter
  • 3 tbsp raw honey
  • tbsp soy sauce
  • 2 tbsp sriracha sauce


  • Thoroughly preheat the oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.
  • Mix all chicken legs with thyme, olive oil, paprika, garlic powder, pepper, and salt in a bowl. Evenly coat the legs and arrange them on the grate of the grill.
  • You can grill until the digital meat thermometer reads above 165 degrees Fahrenheit when inserted near the leg bone. The process typically takes around 45-50 minutes.
  • What you need to do next is combine butter, sriracha sauce, soy sauce, and honey in a small pan above medium-low heat. Stir and cook the mixture for around five minutes or until the sauce is smooth and the butter is completely melted.
  • You can put the sauce into a big bowl and transfer chicken legs from the grilling grate to this bowl. Do not forget to use tongs and toss until the legs are evenly coated with the sauce.


This dish is not completely low carb as it has honey. Thus, we label it primal because it is somewhere in the middle.
Nutritional Value:
  • Calories: 489
  • Protein: 42g
  • Carbs: 15.9g
  • Fat: 28.3g
  • Cholesterol: 165.8mg
  • Sodium: 1438.5mg
Keyword chicken, grill

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Thanks for visiting my website. My name is Roger Lee, and I am a 30-year-old man with a hybrid blood of Chinese and Russian. I decided to set up this site to share with everyone my love and passion for open-air cuisine. It all started when my parents opened a restaurant and I had the chance of getting exposed to the art of outdoor cooking.
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