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Chicken legs marinated in beer

Chicken legs marinated in beer


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You prepare the chicken legs marinated in beer in the morning, to prepare them for lunch;)

  • 2 boneless chicken legs
  • 150 ml. beer
  • 1 teaspoon Spice Base (Fuchs)
  • 1 teaspoon Dijon mustard
  • rosemary flavored oil

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Marinated chicken legs in beer:

Wash the chicken legs and dry them with an absorbent napkin.

Season with Base Spices (Fuchs), and grease them with rosemary flavored oil.

Put the mustard and oil in a bowl and mix.

Grease the chicken legs with marinade and put them in a bowl.

The remaining marinade is poured over the thighs.

Refrigerate until ready to cook.

Heat the Dry Cuker pan and place the marinated thighs in the pan.

Bake on both sides for 5-7 minutes.

Serve them with the desired garnish and salad.

I served them with couscous and tomato salad.


Baked chicken skewers in beer

  • Servings: 8 People
  • Preparation time: 5h
  • Cooking time: 35min
  • Calories: -
  • Difficulty: environment

Chicken marinated in beer for baked skewers. A simple and tasty recipe for dinner when you are full of ideas. Chicken breast is a fat-free meat, often recommended in diets but with a little help we can turn it into a delicious dish. I also recommend this simple recipe for marinated chicken legs in grilled beer


Marinated & # 8211 smoked chicken legs

Some time ago I bought a bottle of liquid smoke, Hickory essence. The label says it is a natural product, probably obtained from smoke condensation.
The source for purchasing liquid smoke was www.ft-shop.ro. The price is affordable, especially since the product has an extremely strong aroma and can be used very efficiently.
This recipe was a first attempt to test it when marinating meat and preparing sauce. I can say that I am satisfied, I came to the conclusion that it is good to keep such a bottle in the pantry, you will need it precisely at some point.

  • Kitchen: Radu's recipes
  • Difficulty: Easy
  • Amount: 1 serving
  • Preparation time: 5 minutes + marinating
  • Cooking time: 16 minutes

ingredients:

  • 2 upper thighs, boneless, without skin
  • salt
  • pepper
  • 2 cloves garlic, grated
  • 2 tablespoons lemon juice
  • 5 tablespoons olive oil
  • 1 tablespoon white wine, sec
  • 1/3 hot pepper, finely chopped
  • 2 teaspoons fresh rosemary leaves
  • 1/8 teaspoon of liquid smoke
  • 16 new peeled potatoes, wash well and cut in half
  • 8 cherry tomatoes, cut in half
  • 2 green onions, cut into pieces
  • 2 slices of Camembert cheese
  • 5-6 drops of liquid smoke

Instructions:
Combine in a plate the lemon juice with garlic, half of the liquid smoke, half of the oil, wine, hot peppers and rosemary leaves.
Salt and pepper the chicken legs. Add to the mixture above and turn well several times to coat with the aromatic liquid. Leave to marinate for 30-40 minutes during this time, return a few times for a uniform marinade.
Heat a deep frying pan. Add the rest of the oil and, when it is hot, add the potatoes. Salt and pepper. Reduce heat, cover pan and simmer potatoes for 5 minutes, stirring occasionally. Then brown over high heat for 2-3 minutes.
A cast iron grill is heated. Cool the thighs, well drained of marinade and wipe by dabbing with paper towels for 2-3 minutes on each side, or until done. Set aside for 5 minutes to rest.
Meanwhile, add the tomatoes, green onions and the remaining marinade to the pan. Stir and cook the potato mixture for 5 minutes, or until the tomatoes are tender and the potatoes are done and nicely browned. Add 2-3 drops of liquid smoke and mix for the last time.
Serve the hot thighs on a bed lined with potatoes and tomatoes, and place a slice of Camembert cheese on top of them.
Note:
Liquid smoke has, without any exaggeration, an extremely strong aroma. I put a little on my tongue to try it, and for a few hours I had the impression that even my brain smelled of smoke.

It is therefore used sparingly. Adding it to the marinade gives a fine aroma, probably because it is largely lost in cooking.
Adding to the sauce should be done at the end of cooking, if you want a stronger flavor.
The few drops added were enough to give the meat and vegetables a smoky aroma, found in good quality smoked sausages and quite close to that given by the charcoal grill.


  • Chicken is eaten hot with a garnish or cold in salads.
  • The preparation is suitable for lunch or dinner.
  • You can also use chicken breast instead of legs / wings. In this case the cooking time in the oven will be reduced.
  • In the marinade you can add aromatic herbs to your taste.
  • Almost any sauce or garnish can sit proudly next to the chicken in beer. From cheese sauces to the traditional garlic sauce.
  • You can cook the chicken in beer on a frying pan or on the stove grill if you prefer.
  • Cut the chicken into pieces and throw it in your lunch pack for work. Put there… what you want: fresh salad, tomatoes, cucumbers, avocado, cheese, bell peppers, nuts, etc.

Suitable gaskets

  • Rice
  • Natural potatoes
  • Potatoes with garlic or herbs
  • Mashed potatoes
  • Grilled vegetables
  • Fresh salad
  • Polenta
  • Fresh bread

Marinated chicken legs

An easy to roast steak for Mediterranean lunch or dinner. In order not to make a mistake, put the marinated chicken meat in a tightly closed plastic bag and keep it in the fridge during marinating.

Mix the broth with a powder of paprika, honey, soy sauce, and greens (tarragon and oregano). Grease the chicken legs with this mixture and let it marinate for 2 hours.

Meanwhile, prepare the sauces.

Finely chop the onion, fry lightly in hot oil until it becomes glassy, ​​and then add the mango cubes and let it simmer for 2 minutes. Add the diced tomatoes to the pan and simmer for 5 minutes. Season with salt and pepper and set aside to cool.

In a bowl, mix the yogurt with the parsley, orange juice, curry and mayonnaise and cool.

After marinating, put the legs in the oven heated to 200C and let them brown for 30-35 minutes.

Serve with cold sauces.

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How to make the tenderest marinated chicken legs. The secret ingredient that makes them juicy

How to make the tenderest marinated chicken legs. The secret ingredient that makes them juicy

Marinated chicken legs are delicious and the marinade gives them a special taste, which gives you the feeling that the steak is melting in your mouth.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

To get a tender dish, you need:

  • 6 chicken legs
  • 230 ml whipped milk
  • 1 ling. olive oil
  • 5 cloves finely chopped garlic
  • finely chopped parsley
  • 1/2 tablespoon salt
  • 1/2 tablespoon black pepper

Mix the whipped milk with the crushed garlic, olive oil, pepper, salt and parsley. Homogenize. Put the chicken legs in the bowl, marinate for 24 hours.

Preheat the oven to 200 degrees Celsius. Put everything from the bowl in a deeper tray and put it in the oven for 30-45 minutes.


Marinated chicken legs

An easy to roast steak for Mediterranean lunch or dinner. In order not to make a mistake, put the marinated chicken meat in a tightly closed plastic bag and keep it in the fridge during the marinade.

Mix the broth with a paprika powder, honey, soy sauce, and greens (tarragon and oregano). Grease the chicken legs with this mixture and let it marinate for 2 hours.

Meanwhile, prepare the sauces.

Finely chop the onion, fry lightly in hot oil until it becomes glassy, ​​and then add the mango cubes and let it simmer for 2 minutes. Add the diced tomatoes to the pan and simmer for 5 minutes. Season with salt and pepper and set aside to cool.

In a bowl, mix the yogurt with the parsley, orange juice, curry and mayonnaise and cool.

After marinating, put the legs in the oven heated to 200C and let them brown for 30-35 minutes.

Serve with cold sauces.

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Baked chicken legs marinated with yogurt, garlic and tomato juice

Baked chicken legs marinated with yogurt, garlic and tomato juice. Chicken legs on a simple recipe tray. Baked chicken hammers with tomato sauce, yogurt and garlic. How to marinate chicken legs? Baked chicken recipe with garlic and tomatoes.

There are many recipes with chicken legs but this is a special one. They are the best baked chicken legs! A steak with red and tender legs, with garlic flavor. I did these Baked chicken legs marinated with yogurt, garlic and tomato juice applying the technique used in Pork steak recipe on the tray & # 8211 see here.

About the benefits of marinating meat I told a lot here. The marinated meat is tender and impregnated with the aromas of the marinade. In this case I made a marinade of yogurt, tomatoes, garlic and spices. Marinating can take between a few hours and a few days, depending on the type and size of the pieces of meat.

The chicken legs are tender so do not require more than 10-12 hours of cold marinating (refrigerator). If you hurry hard you can speed up the process, reducing it to 2-3 hours, by marinating at room temperature. The chicken legs will be impregnated with the great aromas of the marinade and it will turn, by baking, into a delicious sauce. Both canned tomatoes and yogurt are acidic components that distort proteins by starting to "cook" them before they reach the oven.

In this recipe it is recommended to use chicken legs with skin and bone. They can be whole or sectioned chicken legs: upper legs and lower legs (hammers). Under no circumstances does the meat grow because through those cuts its juices will drain and it will dry out! Bone is a good conductor of heat and cooks meat from the inside.

From the quantities below we obtained approx. 6-8 servings of Baked chicken legs marinated with yogurt, garlic and tomato juice.


CHICKEN WITH BEERS IN THE OVEN

Baked chicken with beer, seasoned with salt, pepper and rosemary, is tender and very tasty.

The golden cups marinated and cooked at the same time in beer have a crispy skin at the end, and the meat is juicy and tender, with a very good taste.

The first mouthful says it all. It's something so good that you can't believe that such a trivial recipe can make a very good dish.

The aroma given by rosemary also fully contributes to the final taste.

Beer helps to soften the meat, but we also have a good sauce in the pot, so when we have a garnish of mashed potatoes we put 2-3 tablespoons of sauce over the puree. A madness! There is nothing left on the plate! Although we are tired, it's like we want another portion.

And because this recipe is one of the most prepared in our house, we broke it too rabbit meat or that of pork in beer.

And they came out very, very tasty.

In addition, I prepared a recipe for beef stew in beer. Shall I tell you how the plate really licked? I don't think our guests made a nice gesture, the food simply comes out very good. All the recipes in which I cooked with beer (including bread or dessert) are posted in this collection.

You can find all the recipes in which I cooked chicken in this link: from steaks with sauce, baked chicken, chicken rolls, soups or broths and much, much more, the recipes being both from Romanian cuisine, but also from international cuisine (Chinese, Italian, Asian, Arabic, Indian, French, Hungarian, American, Mexican).

I will not hold your attention and let you see what you need, plus the preparation presented in stages, step by step, accompanied by pictures.

INGREDIENT:

6 chicken legs
1 cup oil
1 bottle of beer & # 8211 black would be preferable, but it works very well and a blonde one
salt
pepper
rosemary
sweet Boya
2 cloves of garlic

Put the chicken in a heat-resistant dish. Pour over a chicken a cup of olive oil, then 1/2 of a bottle of beer & # 8211 if you have dark beer is even better.
Season with salt, pepper, paprika and chopped rosemary. Add 2 cloves of garlic cut in half. Cover everything with aluminum foil and bake at 200 ° C for 20 minutes.

After this interval, remove the foil and leave the chicken as long as necessary to brown on both sides, about 10 minutes for each side.
Serve the chicken with beer when we take it out of the oven with a garnish of potatoes with rosemary or mashed potatoes.
Good appetite!

I'm waiting for you on the channel You Tube, with simple and tasty recipes. I leave this recipe in video format. If you subscribe you will be up to date with all the news. And thank you in advance.


Paprikash

  • 500 g of feet.
  • 1 large onion.
  • 1 sweet pepper.
  • 300 g fat cream.
  • 200 g of tomatoes.
  • 500 ml of water.
  • 4 h. L. boia.
  • 50 ml of spread. oil.
  • Sol.
  • We will cut our onions into cubes.
  • bell peppers, wash, remove seed boxes and white veins. Pepper cut into cubes.
  • We will cut the tomatoes into slices. If they are small enough to be cut into four parts.
  • Fry the onion in vegetable oil. It should be gold. Continuing to stir so as not to be burned.
  • paprika Vsyp. Keep on low heat for 5 minutes. If you like a more spicy taste, you can add a black or black pepper. Just be careful not to damage the antenna.
  • Pour 150 ml of water. Continue cooking for another 10 minutes.
  • Add tomatoes and sweet chicken breasts. Pour the remaining water. Mix well. Cover the carcass for half an hour. Occasionally, mix the contents of the pan.
  • Now the chicken on a plate. And pour cream, and put salt in a saucepan. Mix well.
  • Again, the chicken institutions back. Cases 15 minutes under the lid. Before removing, check the availability of meat - it should be easy to move away from the bone. And it is very tasty.

Here are a variety of recipes for chicken legs. When you want next to the taste of delicious chicken auction, be sure to use our recipes.



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