Roast Chicken Leg Quarter with Dry Rubbed Spices (香料烤鸡腿)

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香料烤鸡腿 (Xiāng Liào Kǎo Jī Tuǐ)



There are so many ways to cook chicken meat, in cold winter nights, I love chicken soup with Chinese black fungus. In some busy workday nights, I make super simple and quick pan fried chicken drumstick. Roasted chicken results in probably the most tasty and tender meat. This recipe adds a few more spice powders to the roast recipe, which add quite some aroma to the final dish.

For more fun cooking ideas, see Recipes by Category.

Ingredients
  • 1 chicken leg quarter
  • 2% salt based on the chicken meat weight
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon sugar
Preparation Time:  10 minutes with overnight marinating
Cooking Time:  45-60 minutes
Servings: 1 chicken leg

Cooking Steps

1. Get 1 chicken leg quarter, sprinkle 2% salt based on the weight of the chicken. Marinate overnight in fridge for the best result.
2. Rinse clean the chicken with running water to wash off the salt.
3. Place the leg in a large mixing bowl, add 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 tablespoon brown sugar, mix all ingredients evenly.

Tip:

  • I chose these 4 simplest ingredients as experiment, the portion is also pretty small to give a more mild flavor. Feel free to adjust to fit your own taste buds.

4. Add the chicken leg, mix evenly with the spices.
5. Place the chicken with the skin side down on a large alum sheet, bake at 375 F for 30 minutes,
6. Flip the chicken to let the skin side up. Broil at 375 F for 15 minutes.

Tip: 

  • The total roasting time depends on how big the chicken leg is, the bigger, the thicker of the meat, the longer it takes to fully cook the chicken.
  • Adjust the time accordingly. For example, if the chicken leg is large, then bake for 45 minutes, then flip to broil for 15 minutes. Make sure the fluid coming from the leg does not have raw blood, which indicates the meat is fully cooked.


 

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