Private roast chicken thigh
No need to brag, this is the best roast chicken thigh I have ever eaten since I was a child. I have roasted it myself before, but it is not as delicious as this time. Maybe it was a small place this time that made this dish accidentally colorful. Let's stop worrying and share it with everyone immediately. Let everyone eat such delicious grilled chicken thighs.
Recipe Recommendations
Steps for Private roast chicken thigh
1
One chicken thigh, it is best to remove the bones for easy eating. Hehe, what I bought was cut directly.
2
I think the key to success this time is this step. Stir fry cumin and pepper. Boil the pan dry, add cumin grains and pepper, and stir-fry for a minute on low heat. Make sure you don't fry it.
3
Roll the fried cumin grains and pepper grains into powder with a rolling pin.
4
Slice ginger, shred onion and pepper powder on chicken thigh. Add oyster sauce, barbecue sauce, salt and monosodium glutamate. No barbecue sauce can be substituted with soy sauce.
5
This step is also critical. Grab the seasoning evenly on the chicken thigh with your hands, and use a fork to make all holes in the side of the chicken leg meat to help add the flavor. Then rub it a few more times. Place it in the refrigerator and chill for more than 1 hour. I waited for a long time. Of course, the longer it takes, the more delicious it becomes.
6
When roasting chicken legs, spread onions and ginger slices on tinfoil and place the chicken thighs on top of them. Skin down and meat up. Bake for about 12 to 15 minutes. Put the opposite side of the chicken leg, brush the chicken skin with a layer of honey, and roast for about 3 minutes. Determine it according to the size of the chicken leg.
7
The roasted chicken legs are a little smaller. Because there is no bone, you can cut it open without chewing it with chopsticks. It would be elegant.
8
It was so successful. I highly recommend everyone to give it a try. In fact, there is no oven where you can fry the chicken legs well in a pan with less oil.