Bakedchickenlegsmexicanstyle Recipes

CARAMELIZED BAKED CHICKEN LEGS/WINGS

Caramelized Baked Chicken Legs/Wings image

Delicious! Yummy caramelized legs, kids love these! So quick and easy and no marinating required. Just prepare the sauce, pour over the chicken and pop in the oven! I actually like this with wings better ;-) VERY IMPORTANT TO LEAVE IT IN THE OVEN UNTIL IT HAS CARAMELIZED TO AVOID DISAPPOINTMENT. Thank you to everyone for their positive reviews! Try adding Sambal Oelek as Chef #27416 has suggested in his review. What a great idea ;-)

Provided by djmastermum

Categories Lunch/Snacks

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 lbs chicken legs
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper

Steps:

Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.
Could also use wings or pork ribs.

CRISPY BAKED CHICKEN LEGS

Crispy Baked Chicken Legs image

Crispy baked chicken legs inspired by my daughter, Ivy. This is fast and easy.

Provided by Fernandes

Time 50m

Yield 8

Number Of Ingredients 6

Ingredients

4 pounds chicken legs
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon Himalayan pink salt
2 tablespoons tamari

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 303.4 calories, Carbohydrate 2.2 g, Cholesterol 142.9 mg, Fat 13.2 g, Fiber 0.9 g, Protein 42 g, SaturatedFat 3.5 g, Sodium 700.8 mg, Sugar 0.5 g

BAKED CHICKEN LEGS, MEXICAN STYLE

Baked Chicken Legs, Mexican Style image

From the Sunset Potluck Cookbook. I love baked chicken recipes! And I especially like to collect recipes which call for those leg and thigh pieces, because those are always cheaper than most cuts of chicken. The recipe recommends serving with guacamole or a squeeze of lime juice.

Provided by Recipe Junkie

Categories Chicken Thigh & Leg

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 eggs
1/3 cup green chili salsa or 1/3 cup taco sauce
1/4 teaspoon salt
1 1/4 cups fine dry breadcrumbs
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon garlic salt
1/2 teaspoon dry oregano
3 -3 1/2 lbs whole chicken legs-thighs, attached (6-8)
6 tablespoons butter or 6 tablespoons margarine

Steps:

In a shallow bowl, beat eggs, salsa, and salt until blended.
In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano.
Dip chicken into egg mixture and roll in crumb mixture.
Repeat both steps 1 more time.
In a shallow rimmed baking pan, melt butter as oven preheats to 400.
Remove pan from oven.
Add chicken, turn to coat with butter and arrange skin side up.
Bake, uncovered, until meat near thighbone is no longer pink when slashed (40-45 minutes). Transfer chicken to a warm platter.
Insulate to transport hot.

SIMPLE BAKED CHICKEN LEGS

Simple Baked Chicken Legs image

We have some family members who love chicken legs, and every now and then, I have enough to treat them. This recipe starts with a simple salt water brine that makes them tender and juicy and removes discoloration that is sometimes found along the bone. Season it up with Italian flavors, as suggested, or use your own favorite combo!

Provided by Bibi

Categories Chicken Legs

Time 1h50m

Yield 4

Number Of Ingredients 7

Ingredients

1 ½ pounds chicken legs
4 cups water
2 tablespoons kosher salt
¼ cup garlic-infused olive oil
2 tablespoons chopped fresh rosemary
freshly ground black pepper to taste
1 sprig fresh rosemary

Steps:

Place chicken legs in a medium bowl.
Stir water and salt together in a separate bowl until salt dissolves. Pour salt water over the chicken legs, cover, and refrigerate for at least 1 hour, or up to 24 hours.
When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Grease a pan large enough to accommodate the chicken legs without crowding them, about 8-inch square.
Drain chicken legs and pat dry. Coat with oil, then sprinkle both sides with rosemary and pepper. Place in the prepared pan.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Arrange on a platter and garnish with rosemary sprig. Serve warm.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 0.2 g, Cholesterol 141.3 mg, Fat 34.3 g, Fiber 0.1 g, Protein 30.9 g, SaturatedFat 7.1 g, Sodium 3021.8 mg

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