Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 16 chicken leg (s)
For the marinade:
- 10 tablespoon soy sauce
- 8 tablespoon lemon juice, freshly squeezed
- 8 tablespoon honey
- 7 tablespoon peanut oil
- 4 tablespoon olive oil
- 2 tablespoon, leveled ginger root, freshly grated
- 1 tablespoon, heaped tomato paste
- 1 tablespoon paprika pulp
- 3 tablespoon, leveled onion granules
- 1 tablespoon, leveled chilli flakes, without seeds
- 5 tablespoon, leveled breadcrumbs
- salt
Print Recipe
Pin Recipe Instructions
- Wash the chicken legs thoroughly under running water and remove any feathers if necessary. Pat dry with paper towels.
- Combine the marinade ingredients in a blender and blend until smooth and creamy. Season well with salt.
- Place the chicken legs and marinade in a freezer bag, seal, and refrigerate for 48 hours.
- Remove the chicken from the refrigerator. Preheat the oven to 180°C (356°F). Arrange the chicken legs with marinade on a roasting sheet. Bake for 50 minutes, then switch to the grill function and grill for 10 minutes until the chicken is crispy and reaches an internal temperature of 74°C (165°F), watching carefully to prevent burning.
- Serve the chicken legs hot or cold on a meat platter.
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