Ingredients
-
8
-
-
4
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Baked Chicken Thighs/Leg Quarters,When I was first married we used to go to a Chinese restaurant that had the tastiest chicken — spoiled by a greasy breading. After some trial and error I duplicated the flavor in this easy, economical dish. The long cooking that would dry out white meat gets the grease out of this dark meat and gives the skin a delicious crunch. It’s quick to make, converts to any quantity, and is a great favorite with kids and adults both. It also holds well and the leftovers are good cold. Note: I’ve noticed in the last couple years that if you’re not VERY CAREFUL about reading the fine print you’ll end up with chicken pieces that have been “enhanced” by injecting it with some kind of “flavoring solution.” Not only does this injected chicken make my DH ill from a reaction to the “flavoring solution,” but it also seems to make it impossible for the chicken to pick up the flavorings you add. No matter what I do to it, “enhanced” chicken always tastes the same. So beware what you’re buying. :),This was the worst chicken recipe I ever made, no flavor and just greasy :(,OMG, I made this tonight. We were going to grill the legs and thighs, but the weather was not agreeing with us. So I followed your recipe. I did use skinless legs and thighs. I did not have to put quite so much soy on the product. DELICIOUS… With a capital D>>>>> THIS will be my winter way of cooking chicken. I made extra so curry chicken salad and fresh homemade bread is on the menu for tomorrow night as we watch the Celtics WINNNNNNN
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Arrange Chicken Thighs/Leg Quarters Skin Side Up in a Shallow Baking Dish. |
|
2
Done
|
Sprinkle With Garlic Powder. |
|
3
Done
|
Drizzle About 1/2 Teaspoon Soy Sauce on Each Piece. |
|
4
Done
|
Bake at 350 Degrees Fahrenheit For 45 Minutes to an Hour, Until the Skin Is Crisp and Brown and the Meat Is Ready to Fall Off the Bones. |
