How to Oven-Bake Chicken Legs and Chicken Quarters

How to Bake Chicken Legs

While cooking a whole chicken is not always practical, baking chicken legs is definitely a weeknight solution. A chicken leg, also called a hindquarter, is made up of one thigh and one drumstick that are joined together. The thigh is the upper part of the leg and the drumstick is the lower part. Both are dark meat. These whole chicken legs are inexpensive, versatile, meaty, and moist. Plan on one leg per person

Tip: To reduce fat and calories, you can skin chicken legs. Bake the chicken with the skin on to keep it moist. Cool slightly and pull the skin off, starting at the thigh end. Have a kitchen shears or knife handy to snip off the skin if needed

:Chicken Leg Recipes

Green Onion Chicken

Oven-Barbecued Chicken

Gwen's Fried Chicken by Trisha Yearwood

SKILLET CHICKEN

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The Best 4 ingredient chicken marinade

Over the weekend we fired up the grill. My husband makes the best grilled chicken. He has it down to a science.

Our friends shared this quick marinade with us last Summer, and I have to say…we love it! It is now my go to marinade when it comes to chicken.

It’s the perfect solution for when your brown sugar gets too hard for baking. It dissolves right into the liquid of the marinade. Technically speaking…I did not measure the brown sugar exact here, but that’s the beauty of cooking vs. baking, right?!

Let it marinade for at least 4 hours or best over night. Give it some time to marinate.

The Best 4 ingredient chicken marinade

 

Print

Author: Kami - NoBiggie.net

Ingredients

• 1 cup brown sugar
• 1 cup oil
• ½ cup soy sauce
• ½ cup vinegar

Instructions

1. Mix all ingredients together in a bowl or a ziplock bag. Place chicken in the marinade. Marinade chicken for at least 1 hour or over night.
2. Here's Kyle's best grilling tips when it comes to chicken: Fire up the grill...preheat to medium high. Place the chicken breasts on the grill and do not touch them for 6 minutes. Right at 6 minutes, you flip them over and then don't touch them for another 4 to 5 minutes. Then move it over to a plate and let it rest a bit (not long) and then serve.

It’s the best grilled chicken! You’ve gotta try it!

Happy Grilling!

Looking for more great chicken recipes? Here’s some of our favorites:

–Chicken Broccoli Casserole

Asian Chicken Pasta Salad

Don’t miss our favorite Steak Marinade!

SKILLET CHICKEN

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Greek sauce chicken stove top

Delicious

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Ingredients

1. chicken breast tenderloin 
2. Greek chicken garlic sauce see recipe

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Method

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   Marinate the chicken with the sauce for an hour

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     Greek garlic chicken sauce
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2. Add tenderloins to a hot pan. add sauce on top
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3. Cook till chicken is done
   
   
   
   
   
   
   
   
   
   
   

Roasted Chicken

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Chicken Dinner Recipes Food ..recipes using a favorite weeknight staple : chicken breasts

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces; large = 12 ounces). 1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover; cook 3 more minutes. 2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs; turn the chicken to coat.

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth; simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken; top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce; simmer 5 minutes. Stir in the juice of 1 lime; pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth; simmer until reduced by half. Stir in 1 tablespoon grainy mustard; pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts; fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth; cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley; pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1); remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings; simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter; pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan; simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley; pour over the chicken.. 

soup recipes

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