Correctly and well-cooked tenderloin is a tasty and life-giving herb found in the cooking of rich lands. Find out how to marinate chicken legs to please your family members.

With the right approach to cooking, urchin can become part of a healthy meal. We'll try to get everyone's attention.

Season or marinate the chicken legs before placing them on the grill for 6-8 years. It only enhances the smell and allows the creation of highly tempting properties.

Chebrets, seasoned with salt, chasnik, ginger and soybean oil, garlic and chicken relish. If you do not add oil to the marinade, generously grease the grill grate with it to prevent the sticky pieces from sticking to each other.

For the marinade, you can use store-bought mixed herbs and spices to create your own ingredients. For good relish, add dried herbs, sumish, mustard and curry powder, add bitter-sweet rodzinka.

If you want to serve the chicken with sauce, simply brush the prepared shmatoki lightly with olive oil or melted butter, of a good yakness, and season with pepper or lemon pepper.

As the chicken should be in breadcrumbs, wrap the chicken legs in breadcrumbs after.

If you choose to use the following ingredients, you will achieve the unique taste of your herb.

Cooking marinated legs on the oven and on the grill

Well, let's start getting ready. You can remove the skin from the chicken legs for the eggplants. Place foil, grub papier and baking sleeve on the bottom of the roasting pan. Place chicken pieces step by step on a wire rack or on a deco, leaving space between the skin parts.

It takes about 40-45 minutes for the oven to cook until the meat is on the brush.

While the legs are cooking on the grill, you can prepare any side dish. Check readiness with a thermometer to check readiness by inserting the largest part of the stuffing.

Turn the meat over seven to ten turns so that all parts of the chicken leg are gradually cooked, pour the marinade over the meat, which preserves the taste and helps you prepare it more quickly.

Before you marinate the chicken legs for shish kebab, you can prepare the same ingredients. Place the prepared herb on a clean, large plate, but never serve it with the marinade in which the meat was soaked before cooking.

Lubricated chicken legs are best eaten with pasta or noodles, salad, boiled, greased potatoes, baked beans, greased corn, potato or other vegetable chips, fruit salads and sour white salad. or add some seaweed.

Cook the meat until you can see the red meat when you pierce it with a knife.

The cooking time depends on the size and thickness of the chicken legs and can be made from 35 to 45 chickens. During the hour while the legs are cooking, you can prepare the side dish. Check readiness with a thermometer by inserting a piece of cloth into it.

Turn the meat through the skin to ensure even cooking, pour the marinade over the meat, which helps to cook more quickly.

To prevent illnesses from spreading, you need to know how to marinate chicken legs for lubrication and what to serve them with.

Chicken legs for patients suffering from thyroid disease are best eaten with boiled or stewed pasta, salad, potatoes, baked beans, chips, fruit salads, greased corn and cabbage salad.

Culinary scheme for preparing herbs

To prepare the herb you need mother:

• 6-8 chicken legs
• deco for
• Roslynna Oliya
• black pepper
• Chebrets
• fresh lime juice
• fresh orange juice
• olive oil
• cilantro
• watchman
• gostrium
• red pepper details
• plastic bag

Grease the legs and cook at high temperature. Wipe the sheet or rinse the baking dish with 1 tablespoon of olive oil, place the scraps on the sheet and turn them over several times so that the smell is covered with a ball of oil.

To prepare the marinade, mix 1 tablespoon of sea, kitchen or iodized salt, another tablespoon of black pepper and 2 teaspoons of dried or store-bought thyme until relished.

Add 1/4 teaspoon of nutmeg, basil and rosemary to season the meat with the eggplant. Mix together at the bowl.
Whisper with half your crazy legs. If you want to cook the vegetables with the chicken pieces at the same time, stir up any seasoning you have left over and spread it all on the deck at once.

You can leave the mixture aside for 15-20 minutes for marinating, and if you don’t mind, immediately place everything in the oven. Bake until brown and ready for 45 pieces.

Remove the meat from the oven after 30 minutes|minutes| smazhenya, add|add| sliced ​​vegetables such as potatoes, carrots or broccoli| After placing the legs again on top of the vegetables, cook 15 more chickens.

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

For the legs, select the marinade to suit your taste. For example, mix 1/2 bottle of lemon juice and a glass of orange juice, 1/4 cup of cilantro and a glass of olive oil, cut into pieces, 1 teaspoon of hot sauce and 1 teaspoon of chopped red pepper in a cellophane. , which closes tightly.

Add pepper and salt until relished. Place the chicken legs in the bag and marinade for 4 years, periodically turning and shaking the bag.

Heat grill to medium heat. Remove the clothes from|iz| And place on the grill, turning occasionally, until the top is golden brown. To check if it is ready, pierce the meat with a knife or use a meat thermometer.

When cooked in this way, the meat comes out juicy, tender and aromatic.

Chicken legs are a wonderful option for grilling. It’s not at all expensive to put out stinks, and with the right approach they have a wonderful taste. We strongly recommend that you quickly try our recipe for chicken legs with hot and sweet sauce.

How to cook savory chicken legs on the grill.

1. Prepare the marinade - for this purpose, blend the puree with a blender, add zukor, paprika, hot pepper and salt, mix well. Wash your legs, dry them and puncture them with a spy saw in some places. After storing in sufficient capacity, pour in the marinade, mix well and place in the refrigerator for 4 years, or better yet, overnight.
2. For the sauce, puree the tsibul with chasnik with a blender, place in a small saucepan, add ketchup, honey, mustard, ocet, lemon zest and hot pepper. Place on the fire and bring to a boil, stirring gradually, and when it boils, reduce the fire to a minimum and add 15-20 pieces of sauce, add more salt during cooking. This sauce can be stored in the refrigerator for 4-5 days.
3. Brush the legs on the grill grate over medium heat until done, then brush with the prepared sauce and brush, turning, 1-2 slices from the skin side.

Few people can say that they don’t love crispy chicken. There's some cinnamon, no matter how much it's needed! However, it is not cinnamon in the same way as it was greased in a frying pan. And if the chicken is cooked in the oven or in high fat without fat, then the herb becomes inexpensive.

I am going to teach you the simplest recipe for preparing chicken legs in the oven. The crunchy shortbread is guaranteed in this case, and the taste is simply wonderful. Do you really want to eat this grass? Then we prepare the products.

Ingredients:

Chicken legs of any kind;

Mustard and mayonnaise 1:1;

Indian curry seasoning for relish and strength;

Recipe:

Chicken legs are carefully washed under water. We remove fat and excess feathers from the skin. The skin itself cannot be removed; the fragments are needed for a rich, ruddy color. Then, after cooking, you can remove and eat any excess meat.

Let's prepare the marinade. For this we take one or two parts of mayonnaise and one part of mustard. Let's mix. І marinade is ready.

The chicken legs are rubbed with curry, salt and marinade, then added. Let’s lie down for a while and marinate.

Next, in the home, as in the oven, set the grill mode and set the temperature to a maximum of 250 degrees. We heat up the oven and then place the chicken legs on the wire rack. Place the pan at the very top and place a sheet at the bottom to allow the fat to drain off during the cooking process. We put the chicken in the oven for ten minutes, baking from one side of the leg. Then carefully turn the meat onto another side using two forks.

And again we put ten or a little more in the oven. The smut, so that the top of the legs does not burn, but rather browns. In this way, for twenty or thirty minutes, we will get aromatic, crunchy grilled chicken. Check the readiness with a toothpick. If the red juice does not come out, then the chicken is ready.

Serve chicken legs with ketchup, sauce or fresh vegetables. This kind of grass can transport you to nature and help you survive the cold season. It will never be possible to go to a river or a forest and grease the meat with plenty. And in the minds of the home it is possible to create a winter.

If your oven does not have a grill function, simply bake the chicken on the deck, periodically pouring drippings of fat over it during the process. I welcome you to your meal.

Result:

04/30/2015 958 0 ElishevaAdmin

"Bronze" chicken legs on a sieve, chicken recipe with photo

Breastfeeding from meat and poultry / Piknik

In the meantime, this kind of herb should be cooked in nature, in the open fire, with smoke... If it’s winter outside, or just a summer board, through which the mustaches have been touched, then - well, it’s an oven. Chicken shanks cook wonderfully in it, and you can experiment with the marinade.

warehouses

Chicken drumsticks, 6 pcs

Great pecheritsa, 6 pcs.

Sour cream, 2 tbsp

Cybula ripchasta, 1 piece

Chasnik, 2 chasochki

Uncut honey, 1 tbsp

Ocet vinnia, 3 tbsp

Tsibulya-Rizanets, or Schnitt-Tsibulya, 10 gilochok

Marjoram, 5 leaves

Melenii black pepper

1. We select the products you need, clean vegetables. You can take balsamic ocet, or you can use the most common wine, especially red wine. You can add some extra brown cucumber.

2. Let's start with the marinade. The cibul is cut into thin slices, salted and mashed, pressed for an hour or at a different time, the green cibul is shaky - not all of it, as needed. Let the shanks dry and then transfer them to the prepared greens. Pour otset into the chicken, add honey and mix well.

3. I hold marjoram leaves in my hands to extract the aromatic juice, tear them into pieces and add to the marinade, together with pepper and salle. Let's mix again. Cover the bowl with spit and place it in the cold. She can stay there for 1 year.

4. We take on the pecheritsa, which will be such a complimentary moment to the chicken. Mushrooms are cleanable and wipeable. I'll carefully push it in, without damaging the droplet. The droplet is getting lost. We remember it with finely chopped cybula-rizanets along with sour cream. Season with salt and pepper.

5. Heat the oven until it’s hot – 220 or 240 degrees. We install a sheet of water, and a grate above it. Our chicken shanks are laid out on the tables, interspersed with their fillings and pecheritsa. We remove all the shanks so that they do not burn, brushing them before placing them on a wire rack.

6. Roast the chicken in the middle of the oven for about 40 minutes, beat the mushrooms for 15-20. They need to be called out immediately, don’t let them count their names. Note that the mixed aroma of mushrooms and pickled chicken fills the entire apartment. And if it was at the dacha, then all the surroundings were filled with the smell.

When the shanks are ready, the stench will look lacquered, the fat from them will drain away, and the taste, due to the presence of honey, will look sweet and piquant. Serve on the table over a hot stove, accompanied by baked mushrooms. Spilkuvannya!

Shvidko is delicious: a good dinner on weekdays

The herb is hot, aromatic, and yaku is not easy to prepare.

Cooking hour – 20+5 hvilin.
for 3 servings.

Ingredients.

3 chicken legs with steaks (with skin)
2 tablespoons olive (or sonicaria) oil
1 large red pepper
1 cibulin, middle
2 cloves for a watchmaker
2 pieces of cilantro
2 pinches of paprika
1 pinch cayenne pepper
1 lemon (vicaviti s_k)
Black pepper - for relish

Preparation.

Clean the chicken legs: remove all fat and spilt.
Turn out the skin and scrape off the fat underneath it. Remove the skin from the legs.
Lightly sear the chicken legs. Place in a bowl.
Sprinkle (on both sides) with paprika, then cayenne pepper.
Remove the cilantro stems and cut into large pieces. Greet your little ones. Place a few greens under the skin.
Squeeze the lemon and cut it in half. Squeeze the juice and pour it over the bottom.
Cover the bowl with a lid and place the chicken in the refrigerator for 30 minutes (you can prepare the legs ahead and refrigerate overnight).

If you are planning a side dish for the evening, then for 30 minutes you can cook rice, pasta, potatoes, or your choice. (Open a jar of kvass and peas, and heat it in a frying pan). Or prepare a sheep's salad - for bajannyam.

Exactly 5 minutes before removing the chicken from the refrigerator, turn on the electric grill. (Grill heating hour – 5 hours).

Brush the watchmaker's teeth. Clean the tsibula before cutting it.
Take the red pepper and cut it into rings. Put it in for now.

I like the color of sweet (Bulgarian) pepper to talk about those who want to take revenge
rich in carotene, which is good for the heart and ahead of wine
cancer sickness.
And sweet pepper is also rich in vitamin C.
Sweet (or bell) peppers come in a variety of colors, either orange or red, containing a large amount of vitamin B6 and carotene.
Sweet peppers of any color are rich in vitamin C, one serving (2-3 peppers, depending on the size) contains the maximum daily requirement of vitamin C.
The brighter the pepper, the more brownish words you have to take revenge on. And these include bioflavonoids (they protect against cancer), phenols, the antioxidant vitamin E, high levels of lutein and a variety of other vitamins, minerals and nuts.

Tsikavo nobility.
The Fatherland of sweet pepper (which is often called “Bulgarian”) is not Bulgaria, but Pivdennaya America. And they felt him there another 5000 years ago.
Europe became acquainted with sweet pepper, or rather, according to what Europe once believed, from the Middle East to Spanish and Portuguese sailors.

Prepared.

The grill gives a signal: - 5 minutes have passed, the grill is heated.
Remove the chicken legs from the refrigerator. Remove large pieces of green stuff (The stink is no longer needed. And do not burn under the grill lid).

1. Place 0.5 tablespoons of olive oil in a plate. Place the chicken legs in a plate with olive oil, turn them over so that the stench is gradually covered with oil.
2. Place the legs on the hot surface of the grill and close the grill. Place on the grill for cooking time: 20 minutes.
3. For 10 minutes, open the grill lid. Turn the legs over onto the other side. (It is important to lightly cut the skin of the large brush with a knife, 8-10 cm, approximately. So that the meat from the brush does not become creamy).
4. Continue to lubricate 10 more khvilins.

Cooking vegetables.

While the chicken legs are sizzling on the grill, it’s time to grease the vegetables

1. Place the frying pan on the fire, add olive oil.
2. Grease the casserole first, coat both sides, and remove from the frying pan.
3. Then brush the tsybula, sprinkle it with some paprika and brush it lightly on both sides. Place it on a plate.
4. Grease the pepper, cut into rings, and do it on both sides.
5. Add a little olive oil, turn the tsibul into the frying pan.
6. Sprinkle the vegetables with cayenne pepper and stir. Cover the pan with a lid and simmer the vegetables for 1-2 minutes.
7. Remove from heat and sprinkle vegetables with lemon juice. Leave everything in the pan.

Serving.

Chicken legs and vegetables are ready within an hour.
Place the legs on a large plate, and place stewed vegetables on top of them.
Sprinkle all the herbs with lemon juice, pepper and serve.

(Can be placed on individual large flat plates for another.
If the side dish is rice, add 3-4 large spoons of rice.
Place the chicken leg on the rice. Cover the bottom with stewed vegetables.
Instruct the rice to add 2-3 tablespoons of hot kvass or peas, decorate with greens).

Shvidko, it’s simple and very handy: everything can be prepared in just one hour, 35-40 minutes, and dinner is ready.

With or without a side dish - chicken legs cooked on the grill - this is a herb that will keep people busy.

And on a weeknight, you can easily prepare a savory and cinnamon evening meal.
Delicious!

Besides:

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  White fish with green sweet pepper (stewed in...
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