These boneless chicken legs are crazy popular in my family. It’s one of my favourite chicken recipes. I created it myself because I believe that this part of chicken is the best and the most juicy of all chicken. The recipe is simple and very quick to execute, yet it makes a surprisingly full of flavours and delicious dish.
Thankfully slow cooking can enrich the taste so we will just do that. The legs come out tender and crispy and go well with a variety of side dishes and salads. I always made these chicken legs on the frying pan, but I keep wondering how they would turn out on a grill. I might try that next time weather will be nice.
If you have the time to marinate – do it! It’s generally advisable that chicken meat is marinated in a fridge for at least 30 minutes – this will let to properly infused with salt and flavors. If you can keep you chicken in marinate for longer that is even better.
You will need:
- 2 chicken legs
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 Tbsp olive oil
- 2 cloves garlic (pressed, or 1 Tbsp garlic powder)
- 1 tsp salt
- 1 tsp freshly ground black pepper
- Italian parsley (finely chopped)
How to do it:
First you need to cut the bones out (separate meat from bone), starting by getting small sharp knife and little by little you will need to make you way cutting meat out of the bones, do not remove skin and keeping the meat as one piece. Just like that:
Well done you have the most difficult part of job already done, now take all of the ingredients put in the bowl and mix it well that’s will be yours marinate. Add chicken into it give a little massage, cover the bowl with a plastic wrap and refrigerate for at least 30 minutes. If you are in a rush, you may skip this step, but the chicken will be more flavoured if you let it marinate in oil and spices.
Preheat a large skillet with a oil over medium heat. I find that a non-stick frying pan works better if you are after a nice brown color, and that what we want to do.
Place the chicken legs on the skillet, skin side down, one at a time, making sure they are not folded and ensuring that they lay flat on the skillet. Sear chicken thighs until nicely browned, turn it over and get nice colours.
Reduce heat to medium and continue cooking for another 4 minutes, flipping chicken twice during the process. Cover the skillet with a lid and continue cooking for another 3-4 minutes, until fully done (internal temperature 74°C ). Serve with your favourite side dish. Sprinkle with chopped Italian parsley.
Roast your meat and poultry just the way you like it! This meat thermometer ensures it’s safely cooked and perfectly delicious click on the photo to see more details.