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  • Writer's picturePremier Food Choice

QUICK & EASY RECIPES: Spice Rubbed Chicken Legs

Ask anyone and they're more likely than not a fan of chicken legs. Why? There's just so many things you can do with it that both kids and adults love it!

For our first recipe, we're sharing this spice rubbed chicken recipe by Top Chef all-star Tre Wilcox. Continue reading to see how you can spice up those chicken legs for a new & exciting dish for the family!

COOKING TIME: 40 mins / TOTAL ACTIVE TIME: 1 hr 45 mins

INGREDIENTS (serves 4)

  • 1 1/2 teaspoons coriander seeds

  • 1/4 star anise pod

  • 1 1/2 teaspoons cracked black peppercorns

  • 1 1/4 teaspoons crushed red pepper

  • 1 tablespoon kosher salt

  • 4 meaty chicken leg quarters

  • 1/4 cup canola oil

  • 1 large Spanish onion, thinly sliced

  • 1 large leek, white and tender green parts only, thinly sliced

  • 2 plum tomatoes, chopped

  • 3 thyme sprigs

  • 3 oregano sprigs

  • 1 cup dry red wine

  • 1 tablespoon red wine vinegar

  • 1 tablespoon honey

  • Chopped parsley and chives, for garnish

STEP 1    

Preheat the oven to 350°

In a small skillet, toast the coriander, star anise, cracked peppercorns and crushed red pepper over moderate heat, shaking the pan, until fragrant, about 2 minutes.

Transfer to a spice grinder and let cool; pulse until coarsely ground.

Add the salt.

Rub the spices all over the chicken.


In a large skillet, heat the oil.

Add the chicken and cook over high heat, turning once, until deep golden, 10 minutes.

Arrange the chicken in a roasting pan, skin side up.

Pour off most of the oil from the skillet and add the onion and leek.

Cook over moderate heat, stirring, until softened, 5 minutes.

Add the tomatoes, thyme and oregano and cook until the tomatoes just begin to break down, 3 minutes.

Add the red wine and cook until reduced to 1/4 cup, scraping up any bits stuck to the pan, 5 minutes.

Stir in 1 cup of water and pour the mixture into the roasting pan.


Cover the pan with foil and braise the chicken in the oven for about 1 hour, until cooked through.

Transfer the chicken to a plate.

Strain the sauce into a saucepan.

Boil until the sauce is reduced to 1 cup, 5 minutes.

Stir in the vinegar and honey; keep warm.


Preheat the broiler.

Return the chicken to the roasting pan, skin side up, and broil 8 inches from the heat for 2 minutes, until the skin is crisp.

Sprinkle with the parsley and chives.

Serve the chicken with the sauce.


Excited to try out this new recipe? At Premier Food Choice, we offer premier quality poultry perfect for this delicious dish. (Tip: We offer both chicken leg quarters and chicken leg meat – no bones!) Head over to our website to shop our catalogue and have your meats delivered right to your doorstep!

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