04/30/2015 958 0 ElishevaAdmin

"Bronze" chicken legs on the grill, step by step recipe with photo

Meat and poultry dishes / Picnic

In fact, such a dish should be cooked outdoors, on an open fire, so that it’s smoky... But if it’s winter outside, or just summer rain, because of which all the picnics have been cancelled, then - well, there’s an oven. Chicken shanks will cook perfectly in it, and you can experiment with the marinade.

Ingredients

Chicken drumsticks, 6 pcs.

Large champignons, 6 pcs

Sour cream, 2 tbsp

Onion, 1 piece

Garlic, 2 cloves

Uncandied honey, 1 tbsp

Wine vinegar, 3 tbsp

Chives, or chives, 10 sprigs

Marjoram, 5 leaves

Ground black pepper

1. We select the products that will be needed and clean the vegetables. You can take balsamic vinegar, or you can use regular wine vinegar, preferably red. You can also add a little brown sugar.

2. Let's take on the marinade. Cut the onion into half rings, add some salt and mash, crush the garlic or chop it finely, chop the green chives - not all of them, you will need them later. Place the washed and air-dried shanks with prepared herbs. Pour vinegar over the chickens, add honey and mix well.

3. Crush the marjoram leaves in your hands to release the aromatic juice, tear them into pieces and add to the marinade, along with pepper and salt. Mix again. Cover the bowl with film and put it in the cold. She should stand there for 1 hour.

4. Let's take on the champignons, this will be such a complimentary moment to the chicken. We clean and wipe the mushrooms. Carefully break out the entire stem without damaging the cap. A depression forms in the cap. Fill it with finely chopped chives along with sour cream. Add salt and pepper if desired.

5. Preheat the oven until hot - 220 or 240 degrees. Place a baking tray with water and a wire rack above it. We lay out our chicken drumsticks on the grill, interspersing them with stuffed champignons. We remove all excess from the shanks so that they do not burn, grease them with vegetable oil before placing them on the grill.

6. We keep the grill with chicken inside the oven for about 40 minutes, but 15-20 is enough for the mushrooms. They need to be taken out on time, let them wait outside. It should be noted that the mixed aroma of mushrooms and marinated chicken fills the entire apartment. And if it was in the country, then all the neighbors would agree on the smell.

When the shanks are ready, they will take on a varnished appearance, excess fat will drain from them, and the taste, due to the presence of honey, will be sweet and piquant. Serve hot, along with baked mushrooms. Consolidation!

Few people can say they don't like crispy-skinned chicken. Although she is not very useful, she is so welcome! However, it is not healthy if it is fried in a frying pan. And if the chicken is cooked in the oven or over a fire without excess fat, then the dish becomes not harmful.

I offer the simplest recipe for cooking chicken legs in the oven. In this case, a crispy crust is guaranteed, and its taste is simply delicious. Already want to try this dish? Then let's prepare the products.

Ingredients:

Chicken legs in any quantity;

Mustard and mayonnaise 1:1;

Indian curry seasoning to taste and salt;

Recipe:

Wash the chicken legs thoroughly under water. Remove excess fat and remaining feathers from the skin. We do not remove the skin itself, as it is needed for a beautiful ruddy color. Then, after cooking, you can remove it and eat only meat.

Let's prepare the marinade. To do this, take one or two parts of mayonnaise and part of mustard. Mix. And the marinade is ready.

Rub the chicken legs with curry, salt and the resulting marinade. Let it sit for a while and marinate.

Next, at home, if the oven has a “grill” mode, set it and set the temperature to a maximum of 250 degrees. Preheat the oven and then place the chicken legs on the rack. We place the grill on the very top and place the baking sheet down so that the fat flows into it during the cooking process. Keep the chicken in the oven for about ten minutes, baking the legs on one side. Then carefully turn the meat over to the other side using two forks.

And again keep in the oven for ten minutes or a little more. The main thing is that the surface of the legs does not burn, but only browns. Thus, in twenty or thirty minutes we get aromatic, crispy grilled chicken. Check readiness with a toothpick. If no red juice comes out, the chicken is ready.

Serve chicken legs with ketchup, sauce or fresh vegetables. This dish will momentarily transport you to nature and help you experience moments of pleasure. After all, it is not always possible to go to a river or a forest and fry meat over a fire. And at home this is possible even in winter.

If your oven does not have a “grill” function, simply bake the chicken on a baking sheet, periodically basting it with your own dripping fat during the process. Enjoy your meal.

Result:

Chicken legs on a grill pan

In the booklet that came with the gas grill pan, I came across a very tempting new recipe- grilled chicken legs in mustard-honey marinade. This combination sounded very appetizing and original. You should try cooking chicken legs on a grill pan!

Ingredients:

For 4 servings –

• 4 chicken drumsticks;
• 1 tablespoon mustard;
• 1 tablespoon lemon juice;
• 1 tablespoon honey;
• 2 tablespoons olive oil;
• Salt, ground black pepper.

How to cook chicken legs in a gas grill pan:

Defrost the chicken legs completely, rinse and dry.

Prepare the mustard-honey-lemon marinade: mix honey, lemon juice, mustard, salt, pepper and olive oil.

Mix the chicken legs with the marinade and leave for half an hour.

Then place it on the gas grill, place the frying pan on the burner exactly in the center, cover with a lid and cook for about 35-40 minutes over low heat. The heat should be less than medium, otherwise the top will start to burn and the middle will still be raw. I made the fire more than necessary, as a result the legs got too “tanned”, and had to be brought to full readiness in the microwave, on high power 5 minutes. So it’s better to cook on low heat so that they cook evenly, and then, at the end of cooking, increase it a little to get a golden brown crust.

The impressions of grilled chicken legs in a mustard-honey marinade turned out to be, to be honest, not as chic as the name of the recipe. The legs turned out to be a bit dry, and the taste of the unusual marinade was faint. Perhaps because they were marinated not completely defrosted. So we liked the chicken legs in the sleeve more. And chicken skewers with mushrooms and fish in a vegetable coat come out great on a gas grill - I recommend trying these recipes!

Fast and tasty: a good dinner on weekdays

A hot, aromatic dish that is not difficult to prepare.

Cooking time: 20+5 minutes.
Serves 3.

Ingredients.

3 chicken legs with legs (with skin)
2 tablespoons olive (or sunflower) oil
1 large red pepper
1 onion, medium
2 cloves garlic
2 sprigs cilantro
2 pinches of paprika
1 pinch cayenne pepper
1 lemon (squeeze juice)
Black pepper - to taste

Preparation.

Clean the chicken legs: remove all fat and films, if any.
Remove the skin and scrape off any fat underneath it. Leave the skin on the stems.
Lightly singe the chicken legs. Place them in a bowl.
Sprinkle (both sides) with paprika, then cayenne pepper.
Wash the cilantro sprigs and chop coarsely. Sprinkle the legs. Place some greens under the skin.
Wash the lemon, cut in half. Squeeze out the juice and pour it over the legs.
Cover the bowl and place the chicken in the refrigerator for 30 minutes (you can prepare the legs in advance and leave them in the refrigerator overnight).

If you plan to have a side dish for dinner, then during these 30 minutes you can boil rice, pasta, potatoes, whatever you choose. (Open a can of beans or peas, quickly heat in a frying pan). Or cook vegetable salad, - optional.

Exactly 5 minutes before removing the chicken from the refrigerator, turn on the electric grill. (Grill heating time is 5 minutes).

Peel the garlic cloves. Peel the onion before cutting it.
Wash the red pepper and cut into rings. Put it aside for now.

The bright colors of sweet (bell) pepper indicate that this vegetable contains
a lot of carotene, which is good for the heart and prevents the occurrence of
cancer diseases.
And, Bell pepper is a rich source of vitamin C.
There are sweet (or bell) peppers different color, but orange or red - contains the largest amount of vitamin B6 and carotene.
Bell peppers of any color are very rich in vitamin C, and one serving (2-3 peppers, depending on size) contains almost a day's worth of vitamin C.
The brighter the pepper, the more useful substances he contains. And these are bioflavonoids (they protect against cancer), phenols, antioxidant vitamin E, high level lutein and many other vitamins, minerals and nutrients.

Interesting to know.
The homeland of sweet peppers (often called “Bulgarian”) is not Bulgaria, but South America. And they grew it there 5000 years ago.
Europe became acquainted with sweet pepper, or rather, it was introduced to Europe, in the Middle Ages, thanks to Spanish and Portuguese sailors.

Preparation.

The grill gives a signal: - 5 minutes have passed, the grill is warmed up.
Remove chicken legs from the refrigerator. Remove large pieces of greens (They are no longer needed. And they will not burn under the grill lid).

1. Pour 0.5 tablespoon of olive oil into a plate. Place the chicken legs in a plate with oil, turn them over so that they are evenly coated with oil.
2. Place the legs on the hot grill surface and close the grill. Set on grill cooking time: 20 minutes.
3. After 10 minutes, open the grill lid. Turn the legs over to the other side. (It is advisable to lightly cut each leg with a knife along a large bone, 8-10 cm, approximately. So that the meat near the bone is not raw).
4. Continue frying for another 10 minutes.

Cooking vegetables.

While the chicken legs are “sunbathing” on the grill, fry the vegetables at this time

1. Place the frying pan on the heat and pour in half a spoonful of olive oil.
2. First, fry the garlic, quickly and on both sides, remove from the pan.
3. Then fry the onion, sprinkle it with a pinch of paprika and quickly fry on both sides. Remove to a plate.
4. Fry the pepper, cut into rings, in the same way, on both sides.
5. Add a little oil and return the onion to the pan.
6. Sprinkle cayenne pepper over vegetables and stir. Cover the pan with a lid and simmer the vegetables for 1-2 minutes.
7. Remove from heat and drizzle over vegetables lemon juice. Leave in the pan for now.

Serving.

Chicken legs and vegetables are ready almost at the same time.
Place the legs on a large plate and place the stewed vegetables on top of them.
Sprinkle the entire dish with lemon juice, pepper, and serve.

(You can immediately place it on individual, large flat plates for the second one.
If the side dish is rice, first add 3-4 large spoons of rice.
Place chicken leg on rice. Cover the leg with stewed vegetables.
Next to the rice, place 2-3 tablespoons of heated beans or peas, garnish with herbs).

Fast, simple and very convenient: - everything is prepared almost simultaneously, 35-40 minutes, and dinner is ready.

With or without a side dish, grilled chicken legs are a dish that's perfect for busy people.

And on a weeknight, you can easily prepare a delicious and healthy dinner.
Bon appetit!

Besides:

• 
  White fish with green bell pepper (stewed in…
• 
  
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Properly and well-cooked legs are a tasty and nutritious dish known in the cuisine of many countries. Let's learn how to marinate chicken legs to please your family members.

At the right approach before cooking, this food can become part of healthy eating. Let's try to figure it all out.

Season or marinate the chicken legs for 6-8 hours before placing them on the grill. This only enhances the smell and allows you to create a wide variety of flavors.

Thyme, seasoned with salt, garlic, ginger and soybean oil, tastes good with chicken. If you do not add oil to the marinade, be sure to grease the grill grate with it to prevent individual pieces from sticking together.

For the marinade, you can use store-bought mixed herbs and spices or make your own. Dried herbs add good flavor combinations; mixture, mustard and curry powder add a bittersweet twist.

If you want to serve chicken with sauce, simply brush the prepared pieces lightly with olive oil or melted butter, be sure to good quality, salt and pepper or lemon pepper.

If you like breaded chicken, dip the chicken legs in breadcrumbs after.

Using at least some of the listed ingredients, you will achieve the unique taste of your prepared dish.

Cooking marinated legs in the oven and on the grill

So, let's start cooking. If desired, the skin from the chicken legs can be removed. Place foil, food paper or a baking sleeve on the bottom of the roasting pan. Place the chicken evenly on a wire rack or baking sheet, leaving space between each piece.

The cooking time for legs in the oven depends on the thickness of the meat on the bone and takes 40-45 minutes.

While the legs are cooking on the grill, you can prepare any side dish. Check for doneness with a doneness thermometer inserted into the widest part of the piece.

Turn the meat over after seven to ten minutes so that all parts of the chicken leg are cooked evenly, pour the marinade over the meat, this preserves the taste and helps it cook faster.

Before marinating chicken legs for kebabs, you can prepare the same ingredients. Place the prepared dish on a clean, large plate, but under no circumstances serve it with the marinade in which raw meat was soaked before cooking.

Fried chicken legs go well with pasta or noodles, any salad, boiled, fried potatoes, baked beans, fried corn, potato or any other vegetable chips, fruit salads and sour cabbage or even seaweed salad.

Cook the meat until it becomes, and when pierced with a knife, red juice does not come out of it.

Cooking time depends on the size and thickness of the chicken legs and can take between 35 and 45 minutes. While the legs are cooking, you can prepare the side dish. Readiness is checked with a thermometer inserted into the thickest part of the piece.

Rotate the meat every five to seven minutes to ensure even cooking and baste the meat with marinade and oil to help cook faster.

To prevent diseases of the food tract, you need to know how to marinate chicken legs for frying and what to serve them with.

Chicken legs for patients with gastrointestinal diseases go well with boiled or stewed pasta, salad, potatoes, baked beans, chips, fruit salads, roasted corn and coleslaw.

Culinary recipe for preparing a dish

To prepare the dish you need to have:

• 6-8 chicken legs
• baking tray
• vegetable oil
• black pepper
• thyme
• freshly squeezed lime juice
• freshly squeezed orange juice
• olive oil
• cilantro
• garlic
• spicy
• crushed red pepper
• plastic bag

Fried legs are cooked in a preheated high temperature. Wipe the pan or glass mold for baking 1 tablespoon vegetable oil, place the pieces on a baking sheet and turn them over several times to coat them with a layer of oil.

To prepare the marinade, mix 1 tablespoon of sea, table or iodized salt, one and a half tablespoons of black pepper and 2 teaspoons of dried or store-bought thyme to taste.

Add 1/4 teaspoon of nutmeg, season the meat with basil and rosemary as desired. Mix together in a bowl.
Sprinkle half of the mixture over the legs. If you want to cook the vegetables along with the chicken pieces, use the remaining seasoning to coat everything together on the baking sheet.

You can leave everything like this for 15-20 minutes to marinate, and if you don’t want to, immediately place everything in the oven. Bake until Brown and fully ready for 45 minutes.

After removing the meat from the oven after 30 minutes of roasting, add chopped vegetables such as potatoes, carrots or broccoli to the pan with any accumulated leg juices, place in the oven and bake for another 30 minutes. Then place the legs again on top of the vegetables and cook for another 15 minutes.

Place the prepared dish on a clean plate. But do not serve it with marinade so that it comes into contact with raw meat.

For the legs, select a marinade to suit your taste. For example, combine 1/2 cup lemon juice and the same amount of orange juice, 1/4 cup cilantro and the same amount of olive oil, some chopped garlic, 1 teaspoon hot sauce and 1 teaspoon crushed red pepper in a tightly sealed plastic bag.

Add pepper and salt to taste. Place the chicken legs in the bag and marinade for 4 hours, turning and shaking the bag occasionally.

Preheat grill to medium heat. Remove pieces from and place on grill, turning occasionally until surface is golden brown. To check for doneness, pierce a piece with a knife or use a meat thermometer.

Meat prepared in this way is tasty, tender and aromatic.