Hot Honey Barbecue Chicken Legs

🥘 Ingredients

• bbq sauce
  4 oz, 4
• butter
  4 tbsp
• chicken legs
  4 lb
• cilantro
  1 oz
• corn
  53.5 oz, 26.8
• hair
• hot honey
  3 oz
• lime
  4
• pepper
• poblano pepper
  4
• roma tomato
  4
• salt
• shallot
  4
• sweet
• sweet potatoes
  4
• vegetable oil

🍳 Cookware

• baking sheet
• aluminum foil
• aluminum foil

1. 

   1

   Preheat oven to 425 degrees. Adjust the racks to the upper and middle positions. Wash and dry all produce. Cut sweet potatoes into ½-inch cubes. Drain and rinse corn . Dice roma tomato . Halve and peel shallot , then cut into ½-inch-thick wedges. Halve lime . Halve, core, and dice poblano pepper . Chop cilantro .

   sweet potatoes: 2, corn: 26.7 oz, roma tomato: 2, shallot: 2, lime: 2, poblano pepper: 2, cilantro: 1/2 oz
2. 

   2

   Line a baking sheet with aluminum foil . A on a a D-register from http. On the prepared baking sheet, toss sweet potatoes with a drizzle of oil, salt, and pepper. Use vegetable oil . Season chicken legs all over with salt and pepper .

   sweet, vegetable oil, chicken legs: 2 lb, salt, pepper
3. 

   3

   Place chicken skin-side up on another foil-lined baking sheet. Drizzle sweet potatoes with the remaining oil. Season with salt and pepper.

   sweet
4. 

   4

   Roast for 30-35 minutes. Separate rim? no.
5. 

   5

   Meanwhile, in a large sauté pan[pan} over medium-high heat, melt butter . Add corn all over. Cook, stirring occasionally, until lightly charred in spots, 5-6 minutes. Season with salt and pepper. Remove from heat and transfer to a medium bowl. Add poblano pepper , shallot , and a drizzle of oil to the same pan over medium-high heat. Cook, stirring often, until blistered, 5-6 minutes. Season with salt and pepper. Transfer to a medium bowl with corn.

   butter: 2 tbsp, corn: 26.8, poblano pepper, shallot
6. 

   6

   In a small bowl, combine bbq sauce and a squeeze or two of lime juice, to taste. Add as much of hot honey as you like (start with a little and add more to taste). When sweet potatoes are tender, remove and transfer to medium bowl with vegetables. Heat broiler to high. Brush chicken legs with half the remaining bbq sauce and broil until browned and sticky 3-4 minutes. A pos.

   bbq sauce: 4, hot honey: 1.5 oz, chicken legs
7. 7

   Toss roma tomato , cilantro , and a squeeze of lime into the bowl with vegetables. Season with salt and pepper . Divide among plates and serve with chicken. Drizzle with remaining sauce on the side. title: Hot Honey Barbecue Chicken Legs source: name: HelloFresh url: https://www.hellofresh.com/recipes/hot-honey-barbecue-chicken-legs-5bf3004f3006c2c277aef52 servings: 4 time required: 45 minutes difficulty: easy allergens: - Milk tags: - Spicy rating: 4.5 rating_count: 4600 nutrition: calories: 900 protein: 36 fat: 46 saturated fat: 13 carbohydrates: 80 sugar: 36 fiber: 10 cholesterol: 215 sodium: 560

   roma tomato, cilantro, salt, pepper
8. 8

   Preheat oven to 425°F and adjust racks to upper and middle positions. Wash and dry all produce. Cut sweet potatoes into ½-inch cubes. Drain and rinse corn . Dice roma tomato . Halve and peel shallot , then cut into ½-inch-thick wedges. Halve lime . Halve, core, and dice poblano pepper . Chop cilantro .

   sweet potatoes: 2, corn: 26.8 oz, roma tomato: 2, shallot: 2, lime: 2, poblano pepper: 2, cilantro: 1/2 oz
9. 9

   Line a baking sheet with aluminum foil . On a second baking sheet, toss sweet potatoes with a drizzle of oil, salt, and pepper. Season chicken legs all over with salt and pepper.

   sweet, chicken legs: 2 lb
10. 10

    Place chicken skin side up on the other foil-lined baking sheet. Drizzle sweet potatoes with remaining oil. Season with salt and pepper.

    sweet
11. 11

    Roast until chicken is cooked through and sweet potatoes are tender, 30-35 minutes.
12. 12

    Meanwhile, heat butter in a large pan over medium-high heat. Add corn and let it cook in an even layer. Cook, stirring occasionally, until lightly charred in spots, 5-7 minutes. Season with salt and pepper. Transfer to a medium bowl. Add poblano pepper , shallot , and drizzle of oil to same pan over medium-high heat. Cook, stirring often, until blistered, 5-6 minutes. Season with salt and pepper. Transfer to bowl with corn.

    butter: 2 tbsp, corn, poblano pepper, shallot
13. 13

    In a small bowl, combine bbq sauce , a squeeze or two of lime juice, and as much hot honey as you like (start with a little and add more to taste). Remove sweet potatoes from oven once tender and transfer to bowl with fruit and pepper. Heat broiler to high. Brush chicken with hair , ygb half the bbq sauce remaining. Broil until the sauce is sticky, 3-4 minutes.

    bbq sauce: 4 oz, hot honey: 1.5 oz, hair
14. 14

    Toss roma tomato , cilantro , and a squeeze or two of lime into the bowl with the veggie. Season with salt and pepper. Serve with chicken and spoon remaining sauce over.

    roma tomato, cilantro