Cumin Roasted Chicken Legs
Tender chicken legs marinated in a bold blend of cumin, chili, and aromatic spices, then roasted until golden and fragrant. A crowd-pleasing dish that delivers smoky, spicy flavors with every bite.
Story
These roasted chicken legs are perfect for weeknight dinners or weekend gatherings. The key is in the marinade—give the legs ample time to soak up all those warm, earthy spices.
Ingredients
chicken legs
4 large (about 2 lbs)
cumin powder
2 teaspoons
chili powder
1.5 teaspoons
Sichuan peppercorn powder
1/2 teaspoon
salt
1 teaspoon
garlic powder
1 teaspoon
sesame seeds
1 tablespoon
vegetable oil
2 tablespoons
water
3 tablespoons
Instructions
1
Prep the chicken
Pat the chicken legs completely dry with paper towels. Use a sharp knife to make 2-3 shallow cuts through the skin and into the meat on each leg—this helps the marinade penetrate deeper.
2
Mix the marinade
In a large bowl, combine cumin powder, chili powder, Sichuan peppercorn powder, salt, garlic powder, and sesame seeds. Pour in the vegetable oil and water, then stir until you have a thick, spreadable paste.
3
Coat and rest
Add the chicken legs to the bowl and massage the marinade thoroughly into every surface, working it into the cuts you made. Cover and refrigerate for at least 30 minutes, or up to 2 hours for bolder flavor.
4
Roast until golden
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and arrange the marinated legs on top, spacing them apart. Roast for 30-35 minutes, flipping halfway through, until the skin is crisp and the internal temperature reaches 165°F.
5
Serve and enjoy
Let the chicken rest for 5 minutes before serving. Garnish with extra sesame seeds and a sprinkle of fresh cilantro if desired. Pairs beautifully with rice, naan bread, or a simple cucumber salad.
