[Ingredients]
6 cloves of garlic
1 large shallot
1 tbsp grated fresh ginger
1 tbsp agave (or sugar)
1/4 cup reduced sodium soy sauce (tamari for gluten free)
1/2 tsp Chinese five-spice powder
freshly ground black pepper
6 chicken legs (thighs and legs attached), fat trimmed
[Steps]
In a blender combine the marinade ingredients; blend until smooth.
Place the chicken in a large, resealable zip-top bag or container and pour in the marinade.
Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 6-8 hours or as long as overnight.
Preheat oven to 205degC. Place the chicken on a rack in a foil lined roasting pan. Create a loose tent over the chicken with foil.
Roast the chicken in the center of the oven 30 minutes; remove foil and continue to cook, basting occasionally until the internal temperature is 75degCF, about 45 minutes longer (Insert thermometer between the leg and the thigh).
Adapted from Skinny Taste