♪ Middle Eastern windy chicken leg ♪
By VicentaLakin
It's the first time I've done it. I thought it was good. I didn't think yogurt was useful
Recipe Recommendations
- yogurt 200ml
- chicken legs of 4
- small tomatoes of 10
- cucumber a
- garlic 6-merous
- mayonnaise 2 tablespoons
- cumin powder half a spoonful
- pepper 1 spoon
- honey 1 spoon
- white vinegar 1 spoon
- sesame oil appropriate amount
- salt appropriate amount
- salty fragrance
- roast
- ten minutes
- ordinary
Steps for ♪ Middle Eastern windy chicken leg ♪
1
Cook food, oil and vinegar without pictures, chicken legs with big ones2
Chicken leg to bone3
Draw a few knives in a thicker place, don't break them4
Put yogurt, pepper powder, powder, garlic, mayonnaise, honey, here I put soybean bean bean sauce in the bowl, a little salt one-third spoon, some fragrance5
Get the sauce even. Put it in the chicken leg pickles. Medium6
Put the chicken leg in the box and put it in the freezer7
Take out the chicken leg, gently control the sauce on the chicken leg, brush a layer of oil on the grill, put the chicken skin up on the grill. This is a flat-bed grill8
When you're roasting a chicken leg, cut the little tomatoes in half, cut them in half, cut them in the size of a tomato, put a little salt, a proper amount of pepper powder, a small spoon of white vinegar, or mix them with lemon juice, mix them up and pour into the right amount of sesame oil or olive oil9
The oven is 200 degrees and 15 minutes. My oven is small, it's heated, it's baked for 20 minutes with two chicken skins10
Put tomatoes and cucumbers in the bowl as a side dish, put chicken legs on a plate, finish the product, and chicken tastes like light milk in the mouth♪ Middle Eastern windy chicken leg ♪ Make Tips
Petty: The yogurt makes the chicken taste softer, and if the conditions permit, it's better to put it in the fridge for one day. The sauce can be used twice