Best Soy And Rosemary Chicken Legs Recipes

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MARINATED ROSEMARY CHICKEN



Marinated Rosemary Chicken image

This moist chicken, sent in by Wendy Molzahn of Beaumont, Alberta, is partially cooked in the microwave just before grilling to speed up cooking. The rosemary marinade enhanced the meat flavor...and there's enough sauce to set aside for basting.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 6

1/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons minced fresh rosemary or 4 teaspoons dried rosemary, crushed
1 broiler/fryer chicken (3 pounds), cut up and skin removed

Steps:

  • In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. , Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.

Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 312mg sodium, Carbohydrate 2g carbohydrate, Fiber 0 fiber), Protein 23g protein. Diabetic Exchange

MOIST DRUMSTICKS



Moist Drumsticks image

I found this in my mom's recipe box years ago. It is very quick to prepare and makes the house smell wonderful while it's cooking. My daughter Molly just loves it! -Lianne Felton, Riverside, California

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 8

3 pounds chicken drumsticks, skin removed
1 can (8 ounces) tomato sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
1 teaspoon minced garlic
3 tablespoons cornstarch
1/4 cup cold water
Thinly sliced green onions, optional

Steps:

  • Place drumsticks in a 5-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken. Cover and cook on low until a thermometer reads 170°-175°, 5-6 hours., To serve, remove drumsticks to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler., Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. , Meanwhile, broil chicken 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. If desired, sprinkle with green onions.

Nutrition Facts : Calories 304 calories, Fat 12g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 1490mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 32g protein.

CHICKEN LEGS WITH HONEY AND ROSEMARY



Chicken Legs With Honey and Rosemary image

The chicken leg pieces are the whole leg- drumstick with the thigh attached, also known in Australia as chicken maryland pieces. Legs can be barbecued or cooked in the oven. A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner.Thankyou Katzen.

Provided by Jubes

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

8 chicken legs
8 sprigs fresh rosemary
1/2 cup honey
salt and pepper
16 sheets heavy-duty aluminum foil

Steps:

  • Preheat the barbecue (setting the burners to hig) or preheat oven to 400°F / 200°C with the rack in the middle position.
  • For the BBQ -Place each chicken leg on a double sheet of foil.
  • Top each chciken piece with some honey and a rosemary sprig. Season with salt and pepper.
  • Lift the edges of the sheets of foil and crimp them together to form a tightly sealed packet. Your chicken will have a double layer of foil.
  • Grill until the chicken is cooked and the meat falls from the bone- approx 15 minutes per side.
  • Oven Method -- Arrange the chicken (not wrapped in foil) on a baking sheet and cook for about 45 minutes.

HONEY GARLIC CHICKEN WITH ROSEMARY



Honey Garlic Chicken with Rosemary image

A succulent, moist, easy-to-make chicken.

Provided by Linette Gall Kalbach

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 6

3 tablespoons butter
1 ½ tablespoons garlic powder
2 teaspoons rosemary
salt and ground black pepper to taste
½ cup honey
6 skinless chicken thighs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
  • Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.

Nutrition Facts : Calories 301 calories, Carbohydrate 25 g, Cholesterol 86.2 mg, Fat 14 g, Fiber 0.4 g, Protein 19.9 g, SaturatedFat 5.9 g, Sodium 134.3 mg, Sugar 23.7 g

CRISPY BAKED ROSEMARY-GARLIC CHICKEN LEGS



Crispy Baked Rosemary-Garlic Chicken Legs image

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 10

12 chicken legs
2 cloves garlic, minced
4 stems rosemary, leaves picked and roughly chopped
4 cups panko bread crumbs
Kosher salt and freshly ground black pepper
2 eggs
2 cups milk
3 cups all-purpose flour
Extra-virgin olive oil
Lemon wedges, for serving

Steps:

  • Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
  • Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
  • Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
  • Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
  • Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.

SOY AND ROSEMARY CHICKEN LEGS



Soy and Rosemary Chicken Legs image

I threw this together with the limited items in my pantry in hopes it would turn out okay, and it did! I loved it!!!! I didn't really measure anything.... so any measurements in the ingredients are just guesstimates, you can suit to your desires :) Prep time includes fridge time.

Provided by ByNDii

Categories     Chicken Thigh & Leg

Time 4h

Yield 4 serving(s)

Number Of Ingredients 6

4 chicken thighs (the "drumstick attached to the thigh" pieces are what I use)
1 cup soy sauce
1/2 cup white vinegar
2 tablespoons dried rosemary
3 tablespoons mccormick's all purpose seasoning
salt and pepper, to taste

Steps:

  • Put the thighs into a bowl. Mix together the soy sauce and white vinegar and pour over the thighs.
  • Sprinkle over the top of the thighs half of the rosemary, half of the all-purpose seasoning, and salt and pepper.
  • Sit in the fridge for 1-3 hours (even overnight if you wish), covered. Turning the thighs occasionally.
  • Preheat the oven to 280 degrees Celcius. Place the chicken thighs upside down in baking trays, pour over half the marinade, and cook on that high temperature for 15minutes.
  • Turn oven down to a more reasonable 180 degrees Celcius. Turn the thighs over skin side up and pour over the rest of the marinade, and sprinkle with the remainder of rosemary and all-purpose seasoning. Extra salt and pepper too if you like. Cook for approximately half an hour or until juices run clear.
  • I served mine with a honeyed and sugarred vege stirfry, was delicious!

Nutrition Facts : Calories 253.3, Fat 14.7, SaturatedFat 4.2, Cholesterol 79, Sodium 4095.7, Carbohydrate 5.3, Fiber 1.3, Sugar 1.3, Protein 23.9

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