1/4 cup apricot jelly 1/2 cup honey 1/4 cup Trader Ming’s Soyaki sauce 6 chicken legs In a large bowl, mix apricot jelly, honey, Trader Ming’s Soyaki sauce. Place chicken legs in a gallon-sized ziplock bag. Pour sauce into bag and refrigerate 30-minutes to allow chicken to marinate. Preheat oven to 400°F. Line a large baking tray with heavy aluminum foil. Place chicken and sauce from the bag on the tray and bake for 20-minutes. Turn chicken over and continue to cook for another 20-minutes or until meat thermometer inserted in leg registers 180°F and juices are clear when a leg is pierced with a knife. Baste carmelized sauce over chicken legs and serve. Serves 6
