Type what you have

Ingredients

• ✓ chicken leg quarter
• barbecue sauce
• pineapple
• garlic powder
• chili powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix barbecue sauce, pineapple, garlic powder, and chili powder together in a bowl.
3. 3 Lay chicken legs in a 9x13-inch baking dish. Pour barbecue sauce mixture on top, making sure to coat all of the chicken. Cover with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour.
5. 5 Remove chicken from the oven and let cool 1 hour.
6. 6 Preheat an outdoor grill for medium heat and lightly oil the grate.
7. 7 Place baked chicken on the hot grill and cook until browned on each side, 10 to 15 minutes.

By DEIRDRE7

Ingredients

• ✓ chicken leg quarter
• lemon pepper seasoning
• salt
• parsley
• olive oil

Instructions

1. 1 Coat the leg quarters with lemon-pepper, salt, and parsley. Let sit in the refrigerator, covered, for 2 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Heat olive oil in a skillet over medium-high heat. Sear chicken, skin-side down, to help crisp the skin, about 5 minutes per side. Transfer to a roasting pan.
4. 4 Bake in the preheated oven until no longer pink in the centers and juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Lori LeNoir White

Ingredients

• ✓ chicken leg quarter
• instant long grain rice
• wild rice
• water
• cream of chicken soup
• sour cream
• garlic
• garlic
• broccoli

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
3. 3 Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well.
4. 4 Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.

By Eve Lange

Ingredients

• ✓ chicken leg quarter
• seasoned salt
• black pepper
• olive oil
• balsamic vinegar
• tomato
• dill pickle

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Season chicken pieces with seasoned salt and pepper. Heat oil in an oven-proof skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate, discarding any accumulated grease from the skillet.
3. 3 Reduce heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently to loosen any browned bits, until the vinegar has reduced by half and looks syrupy, 3 to 5 minutes. Add stewed tomatoes and pickles, breaking the tomatoes into smaller pieces with a spoon. Bring to a simmer, about 5 minutes. Return the browned chicken to the skillet, skin-side down, and cover tightly with a lid or foil.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Uncover and continue to cook until the sauce is thick, 10 to 15 minutes. Skim off any accumulated grease before serving.

By MSMUM1977

Ingredients

• ✓ chicken leg quarter
• honey
• mustard powder
• curry powder
• garlic powder
• soy sauce
• applesauce
• butter
• olive oil
• water

Instructions

1. 1 Mix together the honey, dry mustard powder, curry powder, garlic powder, soy sauce, and applesauce in a bowl until thoroughly combined, and place the chicken legs into the mixture, spooning the honey mixture all over the chicken to coat.
2. 2 Heat the butter and olive oil in a large skillet over medium heat, and place the chicken into the hot skillet, shaking off excess honey mixture. Retain extra honey mixture in bowl. Puncture a few holes in the chicken legs with a sharp meat fork, and brown the bottom sides of the chicken, about 8 minutes. Pour in water, and turn chicken legs over. Cover, and cook until the chicken meat is no longer pink inside and the juices run clear, 15 to 20 more minutes.
3. 3 Drizzle the chicken with the remaining honey-curry mixture, bring to a boil, and spoon the pan drippings over the chicken to serve.

By Durham1222

Ingredients

• ✓ chicken leg quarter
• buttermilk
• all-purpose flour
• cornmeal
• salt
• onion
• garlic
• thyme
• paprika
• monosodium glutamate
• baking powder
• cayenne pepper
• egg white
• vegetable oil

Instructions

1. 1 Place chicken thighs and drumsticks in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
2. 2 Combine flour, cornmeal, salt, granulated onion, granulated garlic, thyme, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
3. 3 Remove chicken from buttermilk and shake off excess; discard buttermilk. Pat chicken dry with paper towels. Dip chicken in beaten egg whites, then press in flour mixture to coat. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
4. 4 Meanwhile, fill a cast iron skillet or deep fryer to about 1/3 full of oil and heat to 350 degrees F (175 degrees C). Preheat the oven to 250 degrees F (120 degrees C).
5. 5 Fry chicken in hot oil in batches until golden brown, no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C). Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep fried chicken warm in the preheated oven while frying remaining pieces.

By arthurfl99

Ingredients

• ✓ chicken leg quarter
• salt
• vegetable oil
• red bell pepper
• onion
• garlic
• oregano
• thyme
• tomato puree
• water
• cannellini bean
• red wine vinegar
• fusilli pasta
• penne pasta

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
3. 3 Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
4. 4 Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
5. 5 Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
6. 6 Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.

By ChefBillT

Ingredients

• ✓ chicken leg quarter
• butter
• yukon gold potato
• garlic
• salt
• black pepper
• maple syrup

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
3. 3 Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
4. 4 Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

By Debi Blair McGinness

Ingredients

• ✓ chicken leg quarter
• olive oil
• lemon
• oregano
• basil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken.
3. 3 Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides.
4. 4 Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By GatorJess

Ingredients

• ✓ chicken leg quarter
• canola oil
• honey mustard
• honey
• garlic
• paprika
• chive
• basil
• adobo seasoning
• onion powder
• meat tenderizer

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine oil, honey mustard, and honey in a bowl until well combined. Stir in garlic, paprika, chives, basil, adobo seasoning, onion powder, and meat tenderizer. Stir until fully blended.
3. 3 Coat the bottom of a glass baking dish with 2 to 3 tablespoons of mustard sauce mixture. Place chicken legs on top and cover with the rest of the sauce mixture. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Tarahlynn Sweitzer

Ingredients

• ✓ chicken leg quarter
• salt
• garlic powder
• red pepper flake
• black pepper
• cayenne pepper
• wood chip

Instructions

1. 1 Combine salt, garlic powder, red pepper flakes, black pepper, and cayenne pepper in a glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
2. 2 Three hours before cooking, set an electric smoker to 275 degrees F (135 degrees C) according to manufacturer's instructions. Keep the top vent closed.
3. 3 When ready to cook, place 1 chicken leg quarter on each of the four wire racks. Place racks into the smoker; add water to the water pan. Add two loads soaked wood chips according to the manufacturer's instructions and open the vent.
4. 4 Smoke in the preheated smoker according to manufacturer's instructions until no longer pink in the center and the juices run clear, about 2 ½ hours, adding more wood chips after each hour of cooking. An instant-read thermometer inserted into centers, near but not touching bone, should read at least 165 degrees F (74 degrees C).

By Dragonflydays

Ingredients

• ✓ chicken leg quarter
• rosemary
• garlic
• salt
• pepper
• beer
• cornstarch
• olive oil
• yellow onion

Instructions

1. 1 Combine chicken, 1 tablespoon rosemary, garlic, salt, and pepper in a large bowl; pour beer over top. Cover and marinate in the refrigerator for at least 30 minutes.
2. 2 Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over chicken to coat it completely. Reserve marinade.
3. 3 Heat oil in a Dutch oven over medium heat. Add chicken and brown on all sides, about 3 minutes per side. Add onion. Remove garlic from marinade and add to the Dutch oven with a bit of marinade to keep everything from burning. Sauté until onion is tender and translucent, about 5 minutes.
4. 4 Pour remaining marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in remaining 1 tablespoon rosemary. Lower the heat and simmer until sauce has reduced and thickened and chicken is no longer pink inside, about 15 minutes. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ chicken leg quarter
• paprika
• garlic
• onion powder
• salt
• black pepper
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (218 degrees C). Line a sheet pan with aluminum foil.
2. 2 Stir together smoked paprika, granulated garlic, onion powder, salt, and pepper in a small bowl.
3. 3 Pat chicken leg quarters dry with paper towels. Gently lift the skin and sprinkle in 1/4 to 1/2 teaspoon of the seasoning blend, using a fingertip to spread the seasoning around under the skin. Brush both sides of each leg quarter with melted butter.
4. 4 Evenly sprinkle remaining spice mixture on both sides of each quarter and set cut side up onto the prepared sheet pan.
5. 5 Bake in the center of the preheated oven for 20 minutes. Turn the quarters cut side down using tongs and continue baking until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 160 degrees F (71 degrees C).
6. 6 Turn on the broiler and broil each side of the chicken leg quarters until skin is nicely browned, 3 to 4 minutes per side. Test for a final internal temperature with an instant-read thermometer of 165 degrees F (74 degrees C).
7. 7 Transfer chicken leg quarters to a serving plate. Tent with foil and let rest for 5 minutes before serving.

By Bibi

Ingredients

• ✓ chicken leg quarter
• water
• white sugar
• kosher salt
• white vinegar
• brown sugar
• paprika
• chipotle chile powder
• kosher salt
• black pepper
• garlic powder
• onion powder
• cayenne pepper
• cumin
• nutmeg

Instructions

1. 1 Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
2. 2 Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
3. 3 Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
4. 4 Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
5. 5 Remove chicken from the brine and pat dry. Place it on a tray and generously sprinkle dry rub all over each piece, rubbing it into the skin and meat. (You will have some dry rub remaining.)
6. 6 Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
7. 7 Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
8. 8 Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
9. 9 Bake until skin is crispy, chicken is no longer pink in the center, and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Tiffany

Ingredients

• ✓ chicken leg quarter
• olive oil
• red bell pepper
• red onion
• garlic
• tomato paste
• water
• salt

Instructions

1. 1 Heat olive oil in a pressure cooker over medium heat. Stir in red bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until golden.
2. 2 Dissolve tomato paste in 1 cup water and pour it into the pressure cooker. Place chicken thighs and drumsticks in the pan so the pieces are evenly spaced. Add enough water so that the chicken is nearly covered.
3. 3 Seal the pressure cooker and bring up to pressure over high heat. Reduce the heat to low, maintaining full pressure; cook for 15 minutes. Turn off the heat and allow the pressure to drop naturally, about 20 minutes. Season chicken with salt to taste.

By tiffaniepiphany

Ingredients

• ✓ chicken leg quarter
• potato
• olive oil
• lemon
• basil
• oregano
• salt
• black pepper
• lemon and herb seasoning
• green bean

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
2. 2 Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
3. 3 Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
4. 4 Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chef V

Ingredients

• ✓ chicken leg quarter
• olive oil
• onion
• garlic
• chicken stock
• balsamic vinegar
• sun-dried tomato
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
3. 3 Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
4. 4 Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

By GYPSY-WITCH

Ingredients

• ✓ chicken leg quarter
• garlic
• oregano
• red pepper flakes
• black pepper
• lemon juice
• olive oil
• white vinegar
• lemon

Instructions

1. 1 Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
2. 2 Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
3. 3 Transfer chicken to paper-towel-lined sheet pan to drain slightly.
4. 4 Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.

By John Mitzewich

Ingredients

• ✓ chicken leg quarter
• vegetable oil
• egg
• all-purpose flour
• sage
• salt
• black pepper
• onion powder
• garlic powder

Instructions

1. 1 Heat 2 inches oil in a large skillet over medium-high heat.
2. 2 Beat eggs thoroughly in a shallow bowl. Sift flour, sage, salt, black pepper, onion powder, and garlic powder together into a separate bowl to combine.
3. 3 Dip chicken pieces into beaten egg; lift up so excess egg drips back into the bowl. Dredge in flour mixture until thoroughly coated; shake off excess.
4. 4 Lower chicken carefully into the hot oil; fry until golden brown on first side, about 10 minutes. Reduce heat to medium; flip chicken and fry on second side until golden brown and no longer pink inside, about 20 minutes more. An instant-read thermometer inserted into the thickest part of a thigh should read 165 degrees F (74 degrees C).

By Cindy D In TN

Ingredients

• ✓ chicken leg quarter
• white vinegar
• water
• sugar
• soy sauce
• bay leaf
• black peppercorn
• onion
• garlic
• salt
• coconut milk

Instructions

1. 1 Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.
2. 2 Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.

By lola

Ingredients

• ✓ chicken leg quarter
• bird's eye chile pepper
• cilantro
• garlic
• vegetable oil
• white vinegar
• lime
• salt
• black pepper
• chicken breast

Instructions

1. 1 Use rubber gloves to mince chiles and place them into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
2. 2 Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to cover chicken completely. Put the bag in the refrigerator to marinate for at least 4 hours.
3. 3 Remove the bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
4. 4 Preheat an outdoor grill to medium heat and lightly oil the grate.
5. 5 Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 25 minutes.

By Buckwheat Queen

Ingredients

• ✓ chicken leg quarter
• white distilled vinegar
• water
• butter
• worcestershire sauce
• garlic salt
• black pepper
• sugar
• garlic
• chicken breast

Instructions

1. 1 Combine vinegar, water, butter, Worcestershire sauce, garlic salt, black pepper, sugar, and minced garlic in a large pot; bring to a boil. Cool marinade to room temperature, at least 30 minutes.
2. 2 Pour marinade into a resealable plastic bag. Add chicken leg quarters and breasts; coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess; discard remaining marinade.
5. 5 Cook on the preheated grill until chicken is no longer pink at bones and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near, but not touching, bones should read 165 degrees F (74 degrees C).

By stylingmom

Ingredients

• ✓ chicken leg quarter
• pepperoncini pepper
• kalamata olive
• garlic
• paprika
• salt
• black pepper
• lemon zest
• lemon juice
• sour cream
• paprika

Instructions

1. 1 Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
2. 2 Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
3. 3 Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
4. 4 Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

By beverlyb

Ingredients

• ✓ chicken leg quarter
• onion
• garlic
• green pepper
• potato
• tomato sauce
• white wine
• cumin
• sage
• salt
• pepper

Instructions

1. 1 Combine onion, garlic, bell pepper, and potatoes in a medium bowl. Stir in tomato sauce and wine; season with cumin, sage leaf, salt, and pepper.
2. 2 Place chicken legs in the slow cooker. Pour onion mixture over chicken.
3. 3 Cover and cook on Low until juices run clear, 6 to 8 hours.

By JECHLL

Ingredients

• ✓ chicken leg quarter
• lemon juice
• olive oil
• garlic
• paprika
• oregano
• salt
• chili powder
• red pepper flakes
• bay leaf
• black pepper
• sea salt

Instructions

1. 1 Combine lemon juice, olive oil, garlic, paprika, oregano, 1 teaspoon sea salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until sauce is very smooth.
2. 2 Use a knife to score chicken legs a few times and place in a resealable plastic bag (or a large bowl). Pour about 1/3 cup sauce over chicken legs; stir to coat well. Season with additional sea salt. Seal the bag (or cover the bowl) and marinate in the refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Place marinated chicken in a baking dish; discard any excess marinade. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with reserved sauce. Re-cover with foil and bake for 20 to 25 minutes. Remove foil and continue baking until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

By Juliette D

Ingredients

• ✓ chicken leg quarter
• olive oil
• bell pepper
• onion
• celery
• carrot
• garlic
• tomato paste
• tomato
• red wine
• allspice
• bay leaf
• seasoning sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
3. 3 Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
4. 4 Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
5. 5 Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Mary Petnel

Ingredients

• ✓ chicken leg quarter
• water
• green cabbage
• carrot
• celery
• onion
• parsley
• bay leaf
• garlic
• thyme
• marjoram
• salt
• black pepper
• dill pickle
• sour cream
• flour

Instructions

1. 1 Place chicken leg quarters in a large pot; cover with water. Add cabbage, carrots, celery, onion, parsley, bay leaves, garlic, thyme, marjoram, salt, and black pepper.
2. 2 Cover pot; bring to a simmer over medium heat. Cook about 1 hour; transfer 1 cup soup broth to a saucepan. Add pickles to broth in saucepan; simmer over medium-low heat for about 15 minutes. Pour pickle broth into soup in pot.
3. 3 Combine sour cream and flour in a bowl; stir into soup. Bring to a boil until thickened, about 5 minutes. Serve immediately.

By baginska

Ingredients

• ✓ chicken leg quarter
• kosher salt
• olive oil
• onion
• celery
• jalapeno pepper
• cumin
• paprika
• coriander
• turmeric
• black pepper
• cayenne pepper
• cinnamon
• garlic
• tomato paste
• white wine vinegar
• water
• saffron
• currant
• chicken bouillon base

Instructions

1. 1 Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
2. 2 Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
3. 3 Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
4. 4 Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
5. 5 Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
6. 6 Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
7. 7 Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
8. 8 Taste the braising liquid and adjust seasoning if needed before serving.

By John Mitzewich

Ingredients

• ✓ chicken leg quarter
• green onion
• turmeric
• coconut cream
• oyster mushroom
• shiitake mushroom
• kitchen string
• cheesecloth
• bay leaf
• black peppercorn
• garlic
• shallot
• garlic
• coconut oil
• brown sugar
• coffee
• soy sauce
• cane vinegar

Instructions

1. 1 Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.
2. 2 Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
3. 3 Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
4. 4 Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.
5. 5 Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.

By Yana Gilbuena

Ingredients

• ✓ chicken leg quarter
• white rice
• green olive
• chicken broth
• lemon juice
• garlic
• carrot
• green bell pepper
• red bell pepper
• onion
• olive oil
• lemon
• salt
• lemon pepper seasoning
• cayenne pepper
• black pepper
• garlic
• brown mustard
• olive oil
• lemon juice

Instructions

1. 1 Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.
2. 2 Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.
3. 3 Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.
4. 4 Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.
5. 5 Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.
6. 6 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
7. 7 Arrange grilled chicken over vegetables in the skillet.
8. 8 Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.

By CookingWithShelia