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Black Raspberry Glazed Chicken Legs with blackberry salad on a gray plate, on a white tea towel with green leaves.

Black Raspberry Glazed Chicken Legs

  • Author: Leannda
  • Total Time: 1 hour and 5 minutes
  • Yield: 4 legs 1x


Juicy chicken leg quarters with crispy skin, sweet black raspberry glaze and a kick. Great served hot, or chilled for picnics.



For the chicken legs

  • 4 chicken leg quarters
  • 1 Tablespoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 Tablespoons extra virgin olive oil
For the black raspberry glaze


  1. Place an oven rack in the middle position and preheat to 375º F.
  2. Cover a pan in foil and place a wire rack on top.
  3. Mix together the salt and all of the spices, then coat the chicken with them, making sure to rub some under the skin.
  4. Place the chicken on the rack, skin side up, and drizzle with the olive oil. Bake, uncovered, for one hour.
  5. Meanwhile, whisk together all the ingredients for the black raspberry glaze and set aside.
  6. After the hour is up, turn the heat up to 400º F and bake for 15 more minutes until the internal temperature of the thickest part of the chicken reaches 165º F.
  7. Let the chicken rest for 5 minutes, then brush generously with the black raspberry glaze. Drizzle any extra over the chicken.
  8. Serve warm while the skin is still crispy, or refrigerate until cold (see note).


  • If you’re transporting the chicken, use a cooler or an insulated bag with an ice pack. It’s great served cold, but you don’t want the temperature to fluctuate. 
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American

Keywords: chicken, chicken leg quarters, chicken legs, glazed chicken, black raspberry chicken, berry glazed chicken