Crispy and cumin roasted chicken legs
By DeionWolff
After trying to smash the machine countless times, I finally figured out how to barbecue it. I took out 6 big chicken legs from the refrigerator and casually asked,"What flavor do you want to eat ~~", but the other side answered me with "cumin". I said I would wait until I bought mutton before roasting it. Someone insisted on not wanting to, and refused to wait a day longer. Then I should try the chicken legs first. If the effect of roasting in the microwave is good, then exchange for more expensive ingredients.
Recipe Recommendations
- chicken legs appropriate amount
- cumin appropriate amount
- dried chili appropriate amount
- honey appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
Steps for Crispy and cumin roasted chicken legs
1
All materials.
2
After thawing the chicken legs and deboning them, the bones can be preserved. I think it looks better ~~.
3
Use a cooking machine to break up large dried peppers and cumin grains (there is no cumin powder and paprika powder at home), and add appropriate amount of cooking wine.
4
Then add 3 tablespoons cumin powder and 1 tablespoon paprika powder, mix well slightly, add 1 tablespoons sugar and appropriate amount of salt, and finally add 2 tablespoons oyster sauce.
5
and 2 tablespoons of light soy sauce.
6
A tablespoon of sesame oil.
7
and cumin grains.
8
Salt... I mixed the marinade and chicken legs with my hands and kept massaging. I massaged for about 15 minutes, but I was watching TV anyway ~~~
9
After mixing well, use a fork to make small holes on the front and back of each chicken leg.
10
However, while I was watching the palace tricks, I was using bead needles to poke the chicken skin. Hahaha. Following the plot, every chicken leg has been fully "acupuncture" by me. I believe it will be very delicious.
11
Finally, put it in a crisper and store it in the refrigerator. I left it for 2 days before taking it out.
12
Place the skin down on the grill, first over medium heat, in inverter barbecue mode for 7 minutes, turn over the chicken legs, evenly apply honey on the chicken skin, use light crispy roast, and continue to roast on medium heat for 3 minutes. After the chicken skin is colored and crispy, you can eat it!!