New Orleans roast chicken leg

New Orleans roast chicken leg

Introduction:

"At the beginning, the purpose of learning baking was to make pure natural cakes and bread without any additives for my family and friends. What's more, I wanted my daughter of a meat addict to eat the delicious barbecue series that I baked myself. Today, I upload a favorite barbecue dish for my daughter - "Orleans roast chicken leg", which makes the ultimate temptation firmly tie my daughter's stomach and her attachment to her mother

Production steps:

Step 1: clean the surface of Pipa legs and set aside.

Step 2: remove the chicken bone, spread out the chicken leg meat, scratch the knife in the meat, pay attention not to scratch the meat.

Step 3: after processing in turn, spread the processed chicken leg on a flat plate.

Step 4: prepare the barbecue.

Step 5: measure the meat and water in proportion.

Step 6: mix the marinade.

Step 7: pour the marinade on the chicken leg.

Step 8: mix well and let the marinade fully wrap on the surface of the meat.

Step 9: cover with plastic film, put it in the refrigerator for more than one day and night, turn it over every 5 or 6 hours.

Step 10: put the pickled chicken leg meat on the baking plate covered with tin foil, brush the marinade juice with a brush, and then brush a layer of honey on the surface.

Step 11: preheat the oven at 200 degrees and put into the baking tray.

Step 12: the middle layer, up and down the fire, 40 minutes, turn over in the middle.

Materials required:

Pipa leg: 500g

Honey: right amount

Orleans barbecue: 30g

Water: 30ml

Note: 1, chicken meat knife, in order to better taste, should be more knife. 2. It is suggested to marinate for one more day. I feel that marinate for two days and one night will taste better. 3. First 200 degrees for 20 minutes, take out, turn over, brush marinade and bee, then 200 degrees for 15 minutes, finally 150 minutes for 5 minutes.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: slightly spicy