Marinated Chicken Drumsticks from Oven
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
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 legs thoroughly under running water and remove any feathers if necessary. Pat dry with a paper towel.
- Put the marinade ingredients in a blender beaker and mix with the blender until the marinade is homogeneous. It should be a creamy mass. Season well with salt.
- Put the legs with the marinade in a freezer bag, close and put in the fridge for about 48 hours so that the marinade can soak into the meat.
- Get the meat out of the fridge early. Preheat the oven to 180 ° C. Place the meat with the marinade on a roasting or baking sheet and cook for about 50 minutes. Then switch to the grill function for approx. 10 minutes so that the baked goods are crispy. Observe this process carefully so that the clubs do not burn.
- Arrange the legs on a meat platter and consume hot or cold.
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