Marinating Chicken for Baking or Grilling

Marinating Chicken Legs, Thighs or other pieces for Baking or Grilling

Chicken leg quarters (comprising the leg and thigh) are a budget-friendly protein option, often available at attractive prices ranging from $0.99 to $1.49 with coupons or special deals.

This guide will walk you through preparing and marinating chicken leg quarters for delicious baked or grilled meals.

1. Preparing the Chicken:

• Separating the Leg and Thigh:
  • Once home, place the chicken leg quarters on a clean cutting board.
  • Using a sharp knife, cut through the joint to separate the thigh from the leg.
  • Leave the skin on for optimal flavor and moisture retention.

• Trimming and Sizing:
  • Trim any excess or loose skin.
  • If the thighs are particularly large, you can cut them into two pieces for more even cooking.
  • Leaving the skin on will help maintain moisture and allows the marinade to adhere better.

2. Preparing the Marinade:

• Spice Blend:
  • In a large mixing bowl, combine the following spices:
    • 1 teaspoon turmeric powder (optional, for color and subtle flavor)
    • 2 teaspoons cumin powder (optional, for earthy warmth)
    • 1 tablespoon coriander powder (optional, for citrusy and nutty notes)
    • 1 tablespoon paprika (for color and mild smoky flavor)
    • 1 teaspoon black pepper (for a bit of heat)
    • 1 teaspoon hot chili powder (optional, adjust to your preferred spice level)
    • 1 teaspoon salt (adjust to taste)
  • Add 2 tablespoons of minced, chopped, or crushed garlic.
  • Add 2 inches of minced, chopped, or crushed ginger.
  • Add 2 tablespoons of your preferred cooking oil (canola, olive, or sunflower are good choices).
  • Add 2 tablespoons of vinegar (apple cider, rice, or white vinegar).

• Mixing and Tasting:
  • Wearing food-safe gloves, thoroughly mix the marinade until well combined.
  • Taste the marinade before adding the chicken and adjust the salt or other spices as needed.

3. Marinating the Chicken:

• Coating the Chicken:
  • Add the prepared chicken pieces to the marinade bowl.
  • Mix well, ensuring that all pieces are evenly coated with the marinade.
• Marinating Time:
  • For immediate cooking, cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
  • For future use, spread the marinated chicken on a tray and freeze with proper labeling.

4. Cooking Instructions:

• Baking:
  • Preheat your oven to 350°F (175°C).
  • Place the marinated chicken in a semi-deep baking dish.
  • Cover the dish tightly with aluminum foil.
  • Bake for 1 hour.
  • Check the chicken for doneness. If needed, remove the foil and bake for another 10 to 15 minutes to brown the skin.

• Grilling:
  • The marinated chicken can be grilled over medium heat until cooked through.

• Broiling (Optional):
  • For a golden-brown, grilled finish, broil the baked chicken for 3 to 5 minutes, keeping a close eye to prevent burning.

5. Serving:

• Serve the cooked chicken with your favorite sides, such as salad, vegetables, or rice.

Tips:

• Marinating for longer periods (several hours or overnight) will enhance the flavor.
• Adjust the spice levels to your preference.
• Use a meat thermometer to ensure the chicken has reached a safe internal temperature of 165°F (74°C).