Miami Chicken Legs Recipes

Steps:

• Put chicken legs in a baking dish.
• Mix all remaining ingredients. Pour the sauce over chicken legs.
• Bake, uncovered, in a preheated oven of 325 F for about 2 hours. If you use boneless chicken breasts, it may be less than 2 hours. I don't remember. Baste a few times with the sauce.

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.

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.

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.

Steps:

• Preheat oven to 350 degress.
• Infused oil:.
• in a pot simmer oil over with garlic and herbs for 5 minutes.
• Add honey, lemon juice and zest to melt and blend in simmer 5 more minutes.Cool 5 minutes.
• Chicken:.
• Place panko crumbs in a bowl.
• Lower the skin on legs.
• Dip the legs into the cooled oil right into the pan putting some herbs and garlic under the skin. Bringing the skin up over the infused oil. Then roll to coat the skin.
• Roll into the crumbs to coat.
• Place Skin side down on a rack that has been lightly coated with a non stick spray placed on a large sheet pan.
• Be sure to leave room so the heat can get to all sides.
• Bake for 60 minutes.

Steps:

• Place breadcrumbs on a plate.
• Place lightly whisked egg on a bowl wide enough to dip chicken inches.
• Dip chicken in egg, then in breadcrumbs.
• Place in greased dish.
• Put in fridge for half an hour.
• Melt butter.
• Add lemon juice.
• Put a good spoonful over each piece of chicken.
• Continue basting till chicken is cooked.
• Bake at 40-45 minutes at 350°F.
• Serve with ketchup if you want and whatever side dishes you like.