Miami Chicken Legs Recipes

MEDITERRANEAN CHICKEN LEGS

Mediterranean Chicken Legs image

Dark chicken meat is ideal for stews; it becomes more tender the longer and slower it cooks. To remove the thin top layer of the orange peel, use a vegetable peeler. Dredging the chicken in flour and then sauteing it seals in the juices, keeping it moist. The flour also helps to thicken the sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h

Number Of Ingredients 10

Ingredients

1/4 cup all-purpose flour
8 chicken legs (6 to 8 ounces each), split and skin removed
2 tablespoons olive oil
1 large onion, finely chopped
5 cloves garlic, thinly sliced
1 1/4 cups reduced-sodium chicken broth
2 tablespoons tomato paste
1/3 cup Kalamata olives, pitted and halved
4 strips orange zest (1/2 by 2 inches)
Coarse salt

Steps:

Place flour on a plate. Dredge chicken in flour, shaking off excess.
In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Working in batches, saute; chicken, turning as each side browns, until golden brown, about 5 minutes. Using a slotted spoon, transfer to a platter.
Add remaining tablespoon oil to pot. Cook onion and garlic, stirring frequently, until onion is softened, about 7 minutes. Add broth, tomato paste, olives, and orange zest; season with salt. Bring to a boil.
Return chicken to pot. Cover; simmer, turning chicken once or twice, until tender but not falling off the bone, about 20 minutes. Serve hot.

Nutrition Facts : Calories 213 g, Fat 9 g, Protein 24 g

MIAMI CHICKEN LEGS

Miami Chicken Legs image

I got this one of my mom's old recipe books called Great American Recipes. It's simple and delicious.

Provided by Peg 4

Categories Chicken Thigh & Leg

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs chicken legs
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons oil
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon dried basil
1 dash salt & pepper
2 minced garlic cloves

Steps:

Wash and dry chicken.
Prepare marinade-basting sauce by combining all the ingredients.
Place chicken in a bowl and pour marinade over it. Marinade at room temperature for at least 1 hour.
Remove chicken from marinade and reserve for use as basting sauce.
Place chicken on preheated grill or broiler. Baste with sauce on all sides.
Grill chicken, basting and turning every 10 min for about 30 min or until chicken is done and juices run clear when pierced with fork.
Good served with hot rolls, salad, or grilled tomatoes.

Nutrition Facts : Calories 582.5, Fat 38.1, SaturatedFat 9.1, Cholesterol 188.4, Sodium 601.8, Carbohydrate 16, Fiber 0.5, Sugar 13.9, Protein 42.2

GRILLED MIAMI CHICKEN

Grilled Miami Chicken image

I have had this recipe for years. I take half the 4lb bag of thighs and save for other use then I throw this marinade right into bag with remaining thighs. Back into freezer it goes. When ready to use I let the whole bag thaw in fridge overnight in the marinade. The following night my chicken is marinaded and ready to go on grill!

Provided by TMoney

Categories Chicken Thigh & Leg

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs boneless skinless chicken thighs
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons oil
2 tablespoons brown sugar
2 tablespoons Dijon mustard (I like Grey Poupon)
2 tablespoons lemon juice
1 teaspoon dried basil
1/8 teaspoon salt and pepper (to taste)
2 fresh garlic cloves, minced

Steps:

Combine all ingredients and pour over frozen thighs and put back in freezer, or,.
Combine all ingredients and pour over thawed chicken and marinate at room temperature for at least one hour.
Rub your grill grates with oil or nonstick spray before pre-heating as the sugars will cause the chicken to stick.
Baste and turn chicken every ten minutes till no longer pink in center (grilling time will depend on size of your chicken).
My family loves to dip so I have boiled the remaining marinade and reduced to 3/4 then served on side. It is strong so it is a matter of choice.

Nutrition Facts : Calories 285.8, Fat 13, SaturatedFat 2.4, Cholesterol 125.9, Sodium 411.8, Carbohydrate 10.8, Fiber 0.3, Sugar 9.3, Protein 30.4

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