Funny how I have three recipes to share today and none of them are what I originally thought I would share. I guess we should take inspiration where it comes, right?
Upon checking the menu this morning, I shuddered when I saw that chicken legs was supposed to be for lunch. Ugh. It was hot and I really wasn't in the mood to fry chicken legs for several minutes and then bake them in my already too hot house. I decided to marinate the legs and bake them in my roaster oven-man do I love that thing!
To save myself dishes, I poured everything directly into a gallon sized ziploc bag. And, of course I didn't measure, so these are rough estimates. Before adding the chicken, taste it and add as your taste suits.
2 Tbsp. soy sauce
2 T. ketchup
1/2 tsp. onion powder
salt and pepper to taste (I would guess that I put in about a quarter tsp. of each)
1 clove garlic, minced-or 1 tsp of the jarred stuff
Once all the ingredients are in, close the bag and squish around to make sure everything is mixed. Place your chicken pieces in the bag, squeeze as much air out as you can and close the bag. Again, squish the sauce around the chicken and lay it flat in the fridge. Every 20 minutes or so, flip the bag and squish randomly. I'm not sure that there's a specific amount of time needed to marinate. I let them sit for an hour or so and then placed them on a greased baking sheet. You need one with edges so the juices don't run off into the oven. I used a cookie sheet and it was fine. Take the leftover marinade and put it in a bowl to use for basting. Bake at 400 degrees for 45 minutes to an hour, turning and basting every 15 minutes. Normally I use a meat thermometer to check for doneness, but I couldn't find it, so I baked longer than I usually would. Also, continue to bake a few minutes longer after the last basting to be sure that the marinade has come up to an appropriate temperature for food safety purposes.
No comments:
Post a Comment