Chicken legs ideas?

sclause

I just brought home a big package of chicken legs that I got on discount because the sell by date is tomorrow. I know I'll cook a couple tomorrow night hot wing style, but I'm going to package the rest up and freeze them in bags of two with marinade. I personally love teriyaki chicken, http://allrecipes.com/recipe/teriyaki-marinade/ is a great recipe. Care to share your favorite marinade?

sheldonklein

Yogurt and garlic. Lots of garlic.

gaelowyn_pt_duex

this recipe calls for chicken thighs- i use legs all the time.. works just as well. http://www.skinnytaste.com/2010/06/broiled-or-grilled-pollo-sabroso.html

I add some spiced rum or tequila to the marinade as well as some fresh lemon or lime juice. I've made it exactly as recipe calls for and its still the bomb and my 11 yr old picky eater has at two pieces every time! key is marinade for 24 hrs if you can.

this recipe I call crack chicken. it's that yummy. You do have to watch the sauce as it reduces. it can burn. but it is sooooo tasty! http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html

If you don't end up freezing them, I've cooked legs in the crock pot, then shred the meat and freeze it for use in soups/casseroles later. works well. save the broth from cooking as well. Refrigerate it over night, and remove the hardened fat for a yummy homemade chicken stock/broth. it freezes well too.

WinoGelato

One of my favorite chicken leg recipes is to toss them with a little vegetable oil then sprinkle them with a variety of seasonings or spice rub blends, then roast them in the oven for about 45 minutes. I baste them with a little bbq sauce and then broil them for just a few minutes to sort of carmelize the sauce.

Ohwhynot

I throw chicken legs in the crockpot with a jar of salsa, chopped onion and pepper, cumin, chili powder, and garbanzo beans. I then shred the chicken and use it for tacos and salads. SO GOOD!

msty112

gaelowyn_pt_duex wrote: »

this recipe calls for chicken thighs- i use legs all the time.. works just as well. http://www.skinnytaste.com/2010/06/broiled-or-grilled-pollo-sabroso.html

I add some spiced rum or tequila to the marinade as well as some fresh lemon or lime juice. I've made it exactly as recipe calls for and its still the bomb and my 11 yr old picky eater has at two pieces every time! key is marinade for 24 hrs if you can.

this recipe I call crack chicken. it's that yummy. You do have to watch the sauce as it reduces. it can burn. but it is sooooo tasty! http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html

If you don't end up freezing them, I've cooked legs in the crock pot, then shred the meat and freeze it for use in soups/casseroles later. works well. save the broth from cooking as well. Refrigerate it over night, and remove the hardened fat for a yummy homemade chicken stock/broth. it freezes well too.

Oh my! I am with you on the Asian glazed drumsticks. They are ridiculously good.

HotAshMess

I bet using them for a buffalo chicken sandwich recipe would be really great.