Sun-roasted chicken legs
This time, I made Teryaki chicken legs. I have eaten Teryaki pork chops and Teryaki eel. A Teryaki chicken leg would taste good, haha.
Recipe Recommendations
- chicken legs appropriate amount
- snow peas appropriate amount
- teriyaki sauce appropriate amount
- salt appropriate amount
- salty and fresh
- roast
- several hours
- ordinary
Steps for Sun-roasted chicken legs
1
Teryaki sauce.
2
4 chicken legs.
3
Wash lotus beans for later use.
4
Bone the chicken leg.
5
Marinate in Teryaki sauce with water for 2 hours.
6
Marinate for 2 hours.
7
Pinch off the ends of the peas and blanch them with salt water for later use.
8
Remove and plate.
9
Lay tin foil on a baking sheet and place chicken legs on the baking sheet.
10
Preheat the baking sheet for 5 minutes, then place the chicken legs in the middle layer of the oven, roast the front and back sides at 200 degrees for 10 minutes, and then bake the side with the chicken skin at 250 degrees for another 5 minutes.
11
Roasted chicken legs.
12
Cut into slices and plate.
13
Put the remaining seasoning from the pickled chicken leg into the pan and cook it for a while, and pour it on the chicken leg.