How To Cook Marinated Chicken Legs - How To Cook. How long to bake chicken legs. Use one cutting board only for the chicken, and another for the ingredients;
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Slash your chicken joints with a sharp knife, as this creates more surface area for the marinade to work on. Once or twice is more than enough. Cook at the same temp, just be vigilant with timings as individual thighs/drumsticks tend to differ in weight/size. How long to bake chicken legs. Remember than opening your oven lets the heat out, which can slow down the cooking so don’t be overzealous with how many times you check the chicken. I don't recommend using breasts as they'll dry out at that temp for that long. Use a meat thermometer inserted into the thickest part of the thigh to check the internal temperature, avoiding the bone or the baking. The chicken should marinate in the refrigerator; Pour 3/4 cup herb mixture over chicken legs. Wash the chicken and pat it dry.
The chicken should marinate in the refrigerator; Handful of fresh herbs such as parsley, basil or coriander, finely chopped. Once or twice is more than enough. This removes any leftover flavor from the packaging the chicken came in and gets it ready to absorb the marinade. Cook at the same temp, just be vigilant with timings as individual thighs/drumsticks tend to differ in weight/size. Remember than opening your oven lets the heat out, which can slow down the cooking so don’t be overzealous with how many times you check the chicken. I don't recommend using breasts as they'll dry out at that temp for that long. Slash your chicken joints with a sharp knife, as this creates more surface area for the marinade to work on. Use a meat thermometer inserted into the thickest part of the thigh to check the internal temperature, avoiding the bone or the baking. Place the chicken and the marinade in a closed glass or ceramic container; Bake on a rack for crisp skin all around then broil on high heat for 2 to 3 minutes until the skins have browned.
