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Baked chicken legs with pineapples

International kitchen
Description Products Steps
Baked chicken legs with pineapples

The chicken prepared according to this recipe is delicious thanks to the pineapple juice marinade and spices.

  1. Calories
    180,56 kcal
  2. Protein
    11,59 gram
  3. Fat
    12,57 gram
  4. Carbohydrates
    6,13 gram
  5. ~ Time
    1 H 50 Min
  6. Pepper
  7. Complexity

Products per 6 serving:

  1. Chicken hammer
    Chicken hammer
    1 kg = 1000 g
  2. Pineapple juice
    Pineapple juice
    240 ml = 240 g
  3. Ketchup
    Ketchup
    60 g
  4. Soy sauce
    Soy sauce
    60 g
  5. Sugar
    Sugar
    40 g
  6. Dining vinegar
    Dining vinegar
    2 tsp. = 10 g
  7. Mustard
    Mustard
    1 tsp. = 8 g
  8. Vegetable oil
    Vegetable oil
    5 tbsp. l. = 85 g
  9. Ground ginger
    Ground ginger
    1 tsp. = 3 g
  10. Dried garlic
    Dried garlic
    1 tsp. = 3 g
  11. Paprika
    Paprika
    1 tsp. = 3 g
  12. Ground cumin/cumin
    0.5 tsp. = 3 g
  13. Cayenne pepper
    Cayenne pepper
    0.25 tsp = 0.5 g
  14. Canned pineapple
    Canned pineapple
    to taste

Steps:


  1. Lay out all the ingredients in front of you. Prepare dishes for marinade and chicken.

  2. Remove the skin and excess fat from the chicken, rinse and dry.
  3. Prepare the marinade: combine all ingredients...
    Prepare the marinade: combine all ingredients and mix thoroughly until smooth.

  4. Mix the prepared marinade with the chicken and put it in the refrigerator to marinate for 12 hours.

  5. Remove the chicken from the refrigerator and pour the marinade into a saucepan. Preheat the oven to 180˚C.
  6. Place the legs on a well-heated frying pan and...
    Place the legs on a well-heated frying pan and fry over high heat for 2 minutes on each side.

  7. Transfer the legs to the pan, cover with foil and place in the oven for 30 minutes.

  8. While the chicken is baking, make a sauce from the remaining marinade. Leave six tablespoons of marinade, it will come in handy later.

  9. Simmer the marinade over low heat for 30 minutes until it has reduced and becomes thick like a sauce.

  10. After 30 minutes, remove the legs, remove the foil and pour over the remaining 6 tablespoons of marinade. Place in the oven for 15 minutes.

  11. Grill canned pineapple rings.

  12. Place the chicken and pineapple on a plate and serve with the prepared sauce.

  13. Serve with fresh vegetables or mashed potatoes.
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