Pan-smoked Chicken Legs with Onions
by Editorial Staff
A fun way to give the pan-fried chicken a shashlik flavour. Today I am sharing a recipe for pan-smoked chicken legs with onions – perhaps one of my favourite recipes!
Ingredients
- Chicken legs – 3 pcs.
- Bulb onions – 2 pcs.
- Seasoning hops-suneli (or your favourite spices) – 1-2 teaspoon
- Wine vinegar (or table vinegar 9%) – 1-2 tbsp
- Sugar – 1 pinch
- Salt to taste
Directions
- Chips for smoking must be soaked in water. We soak the wood in clean running water for 20-60 minutes. Then we drain the water and lightly dry the chips to get rid of the water droplets. Then it can be used.
- We cut the legs on both sides with a large knife or hatchet so that the spices penetrate as deeply as possible. Bones can be chopped. Sprinkle the meat with spices, but do not salt it.
- Separately pickle the onion, cut into rings. Everything is simple here: add sugar and wine vinegar (you can take 9% table vinegar). We mash the onion well with our hands and mix.
- We send the onion to the meat, mix well and leave for at least a couple of hours, or better overnight (in the refrigerator).
- Free the marinated chicken meat from the onion and fry on both sides in a frying pan in a little oil. First, lay the chicken legs skin side down.
- Since the chicken is on the bone, fry on minimal heat under the lid for about 30 minutes.
- The chicken is ready. Add fire and send the marinade onion to the pan.
- Cook the onions to your liking. I like it with a little crunch. Now is a good time to salt the chicken legs with onions.
- While the onion is cooking, light a piece of charcoal on the next burner.
- When the dish is ready, place the foil “boat” in the centre of the pan.
- We put hot coal in it and a little wood chips on top. Cover with a lid, turn off the heating and wait 10 minutes.
- Pan-smoked chicken legs are ready. Juicy chicken meat, delicious onions – and all this with the aroma of barbecue.
- Cook to your health!
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