Southern Style Baked Chicken
滋味焗雞扒
This delicious, easy and convenient baked chicken thighs is packed full of flavour. Spices used in this recipe are great in warming up the belly in these cold winter months. For those who enjoy smoking their meats, this recipe is a definite must try.
Ingredients:
2 lbs chicken thighs
Marinade:
1 ⅓ tsp salt
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp black pepper
2 tbsp cooking wine
2 tbsp oil
1 tbsp paprika
Method:
Wash and drip dry chicken. Add a cut near the long thigh bone. Place chicken thighs and marinade ingredients into a zip bag. Shake and mix thoroughly. Let marinate in the bag for 5 hours or overnight.
In a baking pan, transfer chicken skin side up onto a baking rack. Fill the pan with a bit of water. Preheat the oven at 375°F and bake for 30-35 minutes. Chicken is ready to be served.
Note:
1. If you’re using chicken quarters, cut them into two pieces.
Add a cut to the back of the chicken to ensure chicken cooks thoroughly.
Recipe is very convenient. You may stick the bagged chickens in the freezer until you’re ready to use them. Perfect for busy bodies.
For smaller ovens, place a piece of foil above to prevent burnt chicken
Daughter’s note: This recipe was originally created as a dry rub for smoking beef brisket. It turned out surprisingly nice for smoking chicken. I highly suggest this recipe with a smoker.
滋味焗雞扒
這種美味、簡單、方便的焗雞扒充滿了味道。
材料:
雞上肶2磅
醃料:
鹽1 1/3茶匙
蒜粉半湯匙
洋蔥粉半湯匙
黑椒粉半湯匙
酒2湯匙
生油2湯匙
甜紅椒粉1湯匙 (Paprika)
做法:
雞上肶肉洗淨抹乾水份，在冇皮1面近骨䖏剪開，放入膠袋，加入雞醃料撈至匀，醃5小時或過夜。
取出鷄件放在可入焗盆中，皮向上放入預燒焗爐，先加水半抔在焗盆內免焗燶，用375度F焗35分鐘，焗至面金黃色及鷄肉熟即成。
註:
如果你用的是全雞腿, 1切開2件.
在底部剪1刀, 會容易煮熟
食譜很方便。 你可以把袋裝雞放在冰箱裡，直到你準備好使用它們。 適合忙碌的人。
對於小烤箱，在雞肉上面放一張錫紙，防止燒燶
女兒的筆記：這個食譜最初是為熏牛腩而製作的。用於食譜菸熏雞效果很好。在這個食譜使用菸熏可以獲得最佳效果。
