Marinated Baked Chicken Legs Food

MARINATED OVEN BAKED CHICKEN THIGHS

MARINATED OVEN BAKED CHICKEN THIGHS image

Juicy and flavorful oven baked chicken thighs with a sweet soy sauce that makes itself in the pan. https://diethood.com/oven-baked-chicken-thighs/

Provided by Gagoo

Categories Chicken Thigh & Leg

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 -8 bone-in skinless chicken thighs (1.5 to 2 pounds, total)
salt & fresh ground pepper
1/2 teaspoon paprika (smoked or sweet to taste)
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 cup low sodium soy sauce
3 tablespoons sugar-free maple syrup
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
1 tablespoon apple cider vinegar
4 garlic cloves, minced
sliced green onion (to garnish) (optional)

Steps:

Season chicken thighs with salt and pepper.
Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning around each chicken thigh.
Transfer chicken thighs to a 9x13 baking dish. Set aside.
In a small mixing bowl combine soy sauce, maple syrup, Worcestershire sauce,
olive oil, vinegar, and garlic; mix until thoroughly incorporated.
Pour marinade over chicken thighs.
Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours.
Preheat oven to 425°F.
Remove chicken from fridge and let stand on the counter while oven preheats.
Remove the cover and bake chicken for 35 minutes, or until internal temperature
reaches 165°F Half way through cooking, baste the chicken with the liquid.
Turn on the broiler and continue to cook for 3 to 4 more minutes, or until golden brown on top.
Remove from oven and let stand 5 minutes on the counter.
Serve chicken with the pan sauce and garnish with green onions.

Nutrition Facts : Calories 101.2, Fat 6.2, SaturatedFat 1.1, Cholesterol 34, Sodium 418, Carbohydrate 2.4, Fiber 0.3, Sugar 0.5, Protein 8.8

GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO

Grilled Za'atar Chicken With Garlic Yogurt and Cilantro image

This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it's especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you're looking to substitute chicken breasts for the thighs, you can. Just watch them carefully; they're likely to cook faster than the dark meat.

Provided by Melissa Clark

Categories poultry, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

6 garlic cloves, finely grated, pressed, or minced
2 lemons, zested
1 cup plain whole-milk yogurt
1/4 cup chopped fresh cilantro, plus more sprigs for garnish
3 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons za'atar, plus more for serving
1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 1/4 pounds boneless, skinless chicken thighs

Steps:

In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

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