of xana in theChicken,29 Jul 2013 | 3465 views
- 8 chicken legs
- 1 teaspoon grated lemon peel
- 1/2 teaspoon ground ginger
- 1 teaspoon paprika
- 2 tablespoons Worcester sauce
- 100 ml oil
- salt and pepper
Preparation time: less than 30 minutes
RECIPE PREPARATION Flavored chicken legs:
The bones are deboned, all the other ingredients are added and mixed well. Place on the grill (leaving the excess oil before draining) for about 4 minutes on both sides.
I placed a salad next to them.
If the thighs are deboned, they cook faster (I didn't have the patience :) and I left them more on the grill)
Chicken legs in slow cooker
The ideal of any cook who cooks chicken is to obtain a tender and well-flavored meat, which quickly detaches from the bone. Chicken legs cooked in a slow cooker are a good preparation, which deserves to be the main dish at your meals. Cook the legs in a slow cooker to enjoy the intense aroma of the chicken and the fine texture of the meat, obtained due to the long cooking time. Try this recipe too because it's worth the time!
Recipe of the day: Chicken legs in aromatic spice crust
Chicken legs in aromatic spice crust from: water, salt, sugar, white vinegar, brown sugar, paprika, chili powder, red pepper flakes, garlic powder, cumin, nutmeg, salt, pepper, chicken legs, honey.
Chicken legs in aromatic spice crust
- 4 cups water
- 1/3 cup salt
- 1/3 cup white or brown sugar
- 1/3 cup white vinegar
- 6 tablespoons brown sugar
- 4 tablespoons paprika or hot peppers
- 3 tablespoons chili powder
- 1 tablespoon red pepper flakes
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon ground nutmeg
- 2 tablespoons salt
- 1 tablespoon black pepper
Method of preparation:
Prepare chicken brine: in a large plastic container, mix water, salt, sugar and vinegar.
Add the chicken and cover with a lid, then refrigerate for at least 1 hour, but no longer than 6 hours.
In a small bowl, mix the spices. Preheat the oven to 150C. Remove the chicken from the brine and dry on paper towels. Put aluminum foil in a tray and place the chicken.
Season well on both sides, cover with foil and bake for 1 hour.
Then turn the foil over and cook for another 30-60 minutes. Then, carefully unwrap the foil and pour the chicken juice into a small saucepan, and place the chicken pieces on a serving platter and set aside.
In the pan in which you put the chicken sauce, add honey and apple cider vinegar and cook for a few minutes on low heat. Sprinkle the chicken with sauce and serve.