French black pepper grilled chicken legs
Overview
Sunday, June 22nd. I roasted the chicken legs marinated for 48 hours at home, French black pepper flavor. Whether it's grilled Orleans chicken wings, garlic chicken wings or French black pepper chicken wings, there are zero cooking skills required because there are no skills at all. The same goes for grilled chicken legs.
Tags
Ingredients
Steps
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Wash the chicken legs, use a toothpick or a fork to insert a small amount of holes to facilitate the flavor, mix thoroughly according to the ratio of 35-40 grams of marinade for every 500 grams of chicken, and knead and massage with your hands. (The residual moisture after washing the chicken legs is enough to dissolve the marinade. There is no need to add additional cooking wine or water, which will make the marinade more flavorful. In addition, most of the marinades purchased online are packaged in 150 grams, so every time I roast 1 pound of chicken, I will use a quarter of the bag of marinade to avoid weighing. Tip: Use a little force when kneading and massaging to make the chicken taste faster.)
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Put the chicken legs into a plastic bag and marinate in the refrigerator for 12-48 hours to add flavor, turning over halfway through.
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Place tin foil on the oven dregs tray to catch the dripping oil from the chicken legs. Preheat the oven, take out the marinated chicken legs and place them on the grill grid. Heat up and down to 200 degrees and turn on the fan function for 20 minutes.
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Take out the chicken legs, brush with a layer of honey water (the ratio of honey to water is 1:1), and bake in the oven for 5-10 minutes.
