Tangy Chicken Legs Recipes

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally. Brush over cooked chicken.

Steps:

• Preheat the oven to 450 degrees F. Line baking sheets with foil.
• Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
• Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
• Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
• Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
• Remove them when they are nice and golden brown and fully cooked.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a saucepan over low heat, mix the butter, lemon juice, cider vinegar, garlic salt, onion salt, and pepper. Cook and stir until butter is melted.
• Arrange chicken pieces in the prepared baking dish. Pour the butter mixture over the chicken.
• Bake 20 minutes in the preheated oven. Turn chicken pieces, and continue baking 30 minutes, or until chicken juices run clear.

Steps:

• Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.

Steps:

• Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat., In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through. , Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Steps:

• De-bone the chicken legs. To do this: with a sharp knife, cut around the skin and cartilage around the base of the knee joint. Slice upwards along the bone to the opposite end. Carefully separate the meat from the bone. You should end up with a butterflied (flat) piece of meat.
• Place a layer of plastic wrap over the chicken, and pound until slightly flattened.
• Prepare the marinade: Place the pomegranate syrup, honey, vinegar, paprika, onion powder, spices and salt/pepper into a bowl and mix well. Pour over the chicken in a plasic bag or other container. Allow to marinate a couple hours-overnight.
• Meanwhile, prepare the stuffing. In a medium saucepan, heat the olive oil and cook the onions over medium heat. Add the sesame seeds (if using) and pine nuts. Toast for several more minutes. Add the scallions and spinach, heat thoroughly.
• Finally, add the dried herbs and a splash of water, cook for several more minutes. Mix in the cooked rice and allow to cool.
• Preheat the oven to 350°F.
• Spread the chicken meat out, skin-side down. In the center, add several spoonfuls of the stuffing mixture (it should be around ½ cup, whatever can fit).
• Fold the chicken up around the stuffing and secure with toothpicks. Arrange on a lightly oiled baking dish, seal-side down. Pour the remaining marinade over the mixture.
• Basting occasionally, bake for approximately 30-40 minutes (time may vary), or until browned and no longer pink inside.

Steps:

• In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/4 cup for basting. , Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. , Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until no longer pink, basting occasionally with reserved marinade. , In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
• Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 400°; spray a 13x9 inch pan with cooking spray; remove skin and fat from chicken drumsticks.
• In a large heavy-duty zip-lock plastic bag, mix the flour, cornmeal, cumin, chili powder, and salt.
• In a bowl, mix the buttermilk and pepper sauce together.
• Dip chicken into buttermilk mixture, then place in bag; seal bag and shake until evenly coated.
• Place coated drumsticks in pan; spray chicken lightly with cooking spray.
• Bake uncovered for 40-45 minutes or until juice of chicken is no longer pink.

Steps:

• Preheat your oven to 400 degrees.
• Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking.
• Add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through.
• Increase oven temperature to 500 degrees; turn chicken skin side up again and place back in oven. (You could also just use your broiler for this).
• Serve with oregano-scented rice (white rice cooked with oregano) and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and place in a 400 degree oven for 25 minutes). Drizzle plate with pan juices.