¼ cupdark brown sugar(light brown sugar is okay, too)
1largegarlic cloves, minced(more to taste)
½ teaspooncoarse ground black pepper, or to taste
Cooked rice for serving (optional)
Fresh parsley for garnish (optional)
Instructions
Preheat oven to 350°F. Lightly spray a 9 × 13 inch baking dish with nonstick spray.
Place chicken legs in baking dish. If you prefer, remove the skin from the chicken legs first.
Combine olive oil, soy sauce, ketchup, honey, brown sugar, garlic, and black pepper in a small bowl or measuring cup. Pour sauce evenly over chicken.
Bake 30 minutes. Remove drumsticks from oven and flip them over, using tongs, so they absorb the great flavor of the sauce on both sides. Bake for an additional 30 minutes or until chicken is done. The internal temperature of the drumsticks should be at least 165°F when measured with an instant read thermometer.
Serve with rice and top with fresh chopped parsley, if desired.
Notes
I make these drumsticks both with the skin on or with the skin off. Either way works great.
This recipe makes plenty of sauce. Extra sauce can be used on the rice. If you have more than 3 ½ pounds of chicken, you won't need to increase the amount of sauce.
If you prefer, substitute chicken thighs for the drumsticks. They make take a little longer to bake.