Description
These Gourmet Stuffed Chicken Legs are packed with creamy melted cheese, seared to golden perfection, and glazed with a sweet and tangy pineapple sauce. Juicy on the inside, crispy on the outside, and bursting with flavor, this dish is perfect for an elegant dinner or a special family meal.
Ingredients
Scale
For the Chicken Legs:
- 4 large chicken legs, deboned
- 150g (5 oz) shredded cheese (mozzarella, gouda, or cheddar)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
For the Pineapple Sauce:
- 1 cup pineapple juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon chili flakes (optional)
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
Instructions
- Season the Chicken – Rub the deboned chicken legs with salt, pepper, paprika, and minced garlic.
- Stuff with Cheese – Place shredded cheese inside each chicken leg, fold or roll tightly, and secure with toothpicks or kitchen twine.
- Sear to Perfection – Heat olive oil in a pan over medium heat. Sear the stuffed chicken legs until golden brown on all sides.
- Bake Until Juicy – Transfer to a preheated oven at 375°F (190°C) and bake for 20–25 minutes until fully cooked.
- Prepare the Pineapple Sauce – In a saucepan, combine pineapple juice, honey, soy sauce, Dijon mustard, and chili flakes. Simmer until slightly thickened, then stir in the cornstarch slurry.
- Glaze & Serve – Brush the baked chicken with the pineapple sauce and serve with extra sauce on the side.
Notes
- For extra crispiness, broil the chicken for the last 3 minutes of baking.
- Use a meat thermometer to check for doneness—the internal temperature should reach 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing to keep the juices inside.
- Serve with roasted vegetables, mashed potatoes, or coconut rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pan-searing & Baking
- Cuisine: International