SWEET SMOKY CHICKEN LEGS
From TOH tailgate cookbook. Sent in by Jane MacKinnis. Just layer ingredients in 1 dish and you'll have an appetizer finished in about one hour!
Provided by mydesigirl
Categories Chicken Thigh & Leg
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Place onions in a greased 9x13-inch baking dish.
- Arrange chicken in a single layer over onions.
- Sprinkle with salt.
- Combine remaining ingredients and pour over all, completely covering chicken.
- Bake uncovered for 1 hour or until juices run clear, basting several times.
Nutrition Facts : Calories 534.4, Fat 27.8, SaturatedFat 7.8, Cholesterol 188.4, Sodium 461.8, Carbohydrate 27.1, Fiber 0.7, Sugar 22.2, Protein 42.1
SWEET SMOKY CHICKEN LEGS
When we crave the taste of barbecued chicken in the middle of winter, this oven-baked version hits the spot! You'll love the short list of ingredients.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place onions in greased 13x9-in. baking dish; arrange chicken in a single layer over onions. Combine the remaining ingredients and pour over all, completely coating chicken. , Bake, uncovered, at 350° for 1 hour or until a thermometer reads 170°, basting several times.
Nutrition Facts : Calories 346 calories, Fat 12g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 777mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 1g fiber), Protein 30g protein.
STICKY GINGER SOY GLAZED CHICKEN
Sticky Ginger Soy Glazed Chicken features and simple marinade that turns into a sticky and delicious glaze.
Provided by Beth - Budget Bytes
Time 1h
Number Of Ingredients 10
Steps:
- Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).
- When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.
- Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.
Nutrition Facts : ServingSize 1 Serving, Calories 191.48 kcal, Carbohydrate 7.78 g, Protein 17.59 g, Fat 10.38 g, Fiber 0.23 g, Sodium 596.44 mg
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