Summary

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

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Instructions

1. Wash the chicken legs thoroughly under running water and remove any feathers if necessary. Pat dry with paper towels.
2. Combine the marinade ingredients in a blender and blend until smooth and creamy. Season well with salt.
3. Place the chicken legs and marinade in a freezer bag, seal, and refrigerate for 48 hours.
4. 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.
5. Serve the chicken legs hot or cold on a meat platter.