Tropical Island Chicken Served With Veggies and Fruits

Ingredients: (serves 2)

2 whole chicken legs

2 tbsp. light soy sauce, less salt

1 tbsp. cooking oil

1 tbsp. water

1/2 tbsp. onion powder

1/2 tbsp. white sesame seeds

1/2 tbsp. granulated sugar

2 garlic cloves (peeled and minced)

1/2 tsp. fresh grated ginger

1/4 tsp. salt

Dash cayenne pepper

Methods:

1. In a small bowl combine all ingredients, except chicken legs.  Set aside about 1 1/2 tablespoons for basting; cover and refrigerate.  Pour remaining marinade into a large zip-lock bag.  Add chicken; remove air, seal and turn to coat the chicken with the marinade.  Refrigerate overnight.  In between, I squish the chicken and turn over to ensure even marinating.
2. Take out the chicken and marinade for basting 1 hour before baking/grilling/roasting, and place them on room temperature.
3. Place chicken over a drip pan, skin side up; bake in a convection oven of 180 degree Celsius for about 20 minutes, or when the chicken has browned lightly.  Turn the chicken over and brush with the basting marinade and continue to bake until nicely browned; turn over again, brush with remaining basting marinade; and continue to bake until golden brown.  
4. Remove from oven onto a plate, let it rest for about 5 minutes.
5. Place chicken legs onto a serving dish with lettuce leaves.  
6. Serve chicken with a platter of veggies and fruits of your choice.

I adapted this recipe from 'Taste of Home' by Sharon Hanson, Franklin, Tennessee, with adjustments to suit my cooking preference.