First of all, spicy roast chicken thighs
material
Material: 4 chicken legs with skin.
Marinade: 2 teaspoons of garlic powder; White pepper 1/2 teaspoons; Spiced powder/thirteen spices 1/2 teaspoons; 2 teaspoons of Chili powder; Soy sauce 1 teaspoon; 4 tablespoons salad oil
working methods
Wash and dry the chicken pieces, mix well with the marinade, and put them in the refrigerator for about 20-30 minutes;
Oven preheating180℃/375 f;
Shake off the excess marinade from the marinated chicken pieces, put them in a baking tray and sprinkle with a layer of Chili powder;
Bake for 45-55 minutes (try to adjust your oven).
Second, black pepper chicken legs
material
3 chicken legs, a little salt, a little black pepper, a little sesame oil, 3 spoonfuls of black pepper sauce, 1.5 bowl of water.
working methods
1. Coat the chicken legs with marinade in turn and marinate for at least 30 minutes;
2. Heat 2 tablespoons of oil in the oil pan, fry the chicken thigh for 15 minutes (please turn it over in time) and take it out;
3. Take out the drumsticks and pour the oil out of the pot. The original pot doesn't need washing. After boiling, put the drumsticks in the pot and simmer 15 minutes (please turn them over in time).
Third, salt and pepper chicken legs
material
Chicken leg 5, salt and pepper, sea salt.
working methods
1. Wash and dry chicken chops, and marinate them with marinade for at least 30 minutes.
2. Don't put oil in the pot, with the chicken skin facing down, sprinkle with appropriate seasoning, cover the pot with medium heat and fry until the oil comes out.
3. Turn the chicken leg every 5 minutes or so, sprinkle proper amount of seasoning on both sides, and repeat the action for about 35-40 minutes until the chicken leg is golden on both sides and the chicken skin is crisp.