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!

Summary

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

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Instructions

1. 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.
2. 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.

   

3. 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.
4. We send the onion to the meat, mix well and leave for at least a couple of hours, or better overnight (in the refrigerator).
5. 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.
6. Since the chicken is on the bone, fry on minimal heat under the lid for about 30 minutes.
7. The chicken is ready. Add fire and send the marinade onion to the pan.

   

8. 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.
9. While the onion is cooking, light a piece of charcoal on the next burner.
10. When the dish is ready, place the foil “boat” in the centre of the pan.
11. 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.
12. Pan-smoked chicken legs are ready. Juicy chicken meat, delicious onions – and all this with the aroma of barbecue.

    

13. Cook to your health!