That beautifully caramelized skin is just so tasty.
Homemade Portuguese Chicken
While the skin adds flavor martha stewart offers a poached chicken leg quarter recipe — she uses vegetables to make it you may use a frying pan or oven to roast the meat if you're sick of boiled chicken recipes for dinner.
Recipe Summary Homemade Portuguese Chicken
This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!Ingredients | Oven Chicken Leg Quarter Recipes
¼ cup lemon juice
4 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon chili powder, or to taste
1 teaspoon red pepper flakes, or to taste
1 bay leaf
½ teaspoon ground black pepper
4 chicken leg quarters
1 pinch sea salt to taste
Directions
Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).
You can substitute 1 1/2 tablespoons garlic powder for fresh garlic for a thicker consistency, if desired.
Info | Oven Chicken Leg Quarter Recipes
prep:
15 mins
cook:
55 mins
additional:
8 hrs
total:
9 hrs 10 mins
Servings:
4
Yield:
4 chicken legs
