Summary

Ingredients

• 6 large chicken leg (s)
• 1 teaspoon, leveled salt
• 1 teaspoon, heaped chicken broth, instant
• 2 pinches black pepper from the mill
• 2 tablespoon paprika powder, noble sweet
• 1 pinch (s) paprika powder, hot, or more
• 0.5 teaspoon ½ curry powder
• 1 teaspoon honey
• 1 large clove (s) garlic, pressed
• 100 g veetable oil

Print Recipe Pin Recipe

Instructions

1. Rinse the chicken legs with cold water, pat dry and place on a baking sheet lined with aluminum foil. Pierce the legs several times with a prick, e.g. a roulade needle. This way, the marinade will later penetrate the meat. Mix together a marinade from all the ingredients and heat it up so that the powdered stock dissolves. Brush the legs with the marinade and cover the baking sheet with aluminum foil. Save the remaining marinade! Chill the tray for 2-3 hours so the marinade can soak into the meat.
2. To prepare the legs with aluminum foil cover for about 60 minutes (depends on the size of the legs) in the oven preheated to 180 degrees. Halfway through the cooking time, remove the cover, dab the chicken drumsticks with the marinade again and let simmer without the cover.