Ingredients (16 pieces)
- 1/3 cup salt-reduced soy sauce
- 1/4 cup honey
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, finely grated
- 16 (2kg) chicken legs
- Sliced green onion, to serve
Combine soy, honey, garlic and ginger in a jug. Place chicken in a large glass or ceramic bowl. Add half the marinade. Toss chicken to coat. Refrigerate for 1 hour, if time permits. Reserve the remaining marinade.
Preheat oven to 190C/170C fan-forced. Line a baking tray with baking paper.
Place chicken on prepared tray. Bake for 40 minutes, brushing with reserved marinade every 10 minutes, or until chicken is browned and cooked through. Serve the chicken sprinkled with green onion.