Ingredients
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8
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4
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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. :, 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, I made this awhile back wanted to give something different a try. For those wondering don’t tweak it much or you’re changing the entire concept of this recipe. I am picky and was not sure about the soy sauce. I thought it would not be good. I still made it as is one night for my boyfriend and his friend on wrestling night. I was broke and wanted something cheap and tasty lol. Anyway they tore it up and I did! It is a staple now in my home. They kept asking me how did I make this what is in it? They are the most picky eaters and do not like much. They even do not like soy sauce at all..When I told them about your recipe and the 2 ingredients they were shocked. They said how do you take something we hate lol to love it lol So it’s my go to when busy and not much time to invest in a planned out dinner! Thank you for sharing this!
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Steps
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1
Done
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Arrange Chicken Thighs/Leg Quarters Skin Side Up in a Shallow Baking Dish. |
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2
Done
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Sprinkle With Garlic Powder. |
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3
Done
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Drizzle About 1/2 Teaspoon Soy Sauce on Each Piece. |
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4
Done
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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. |
