Community Pick
Baked Chicken Thighs/Leg Quarters
photo by Lori Mama
- Ready In:
- 50mins
- Ingredients:
- 3
- Serves:
-
8
ingredients
- 8 chicken thighs
- garlic powder
- 4 teaspoons soy sauce (I prefer Kikoman)
directions
- Arrange chicken thighs/leg quarters skin side up in a shallow baking dish.
- Sprinkle with garlic powder.
- Drizzle about 1/2 teaspoon soy sauce on each piece.
- Bake at 350 degrees Fahrenheit for 45 minutes to an hour, until the skin is crisp and brown and the meat is ready to fall off the bones.
Reviews
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This was so easy and tasty, thank you! I used my Nu-wave oven so I covered mine for the first part of the cooking time then let it crisp up, served with sweet pepper rice and steamed broccoli. What an easy meal. It really irks me when someone is rude about a recipe and sites how much more they can do...this site caters to all level of cooks and even us experienced cooks like new, easy recipes. At my house, we are very grateful and thankful for your time to share this with us, it was delicious!
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This was really tasty (and REALLY easy). I used leg quarters. I added some other seasonings to the garlic powder (salt, pepper, cayenne powder, marjoram, onion powder), drizzled on the soy sauce, and baked with tin foil over the roasting pan for about an hour, and then I removed the tin foil and let the chicken skin crisp. DELICIOUS! I garnished with a bit of chopped fresh parsley and served with some mixed vegetables and rice. Thank you for sharing!
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WOW! This is terrific! I was looking for a super-easy recipe for chicken thighs and this went above & beyond my expectations. There was virtually no prep -- 5 minutes is entirely accurate -- and the house smelled divine as the chicken cooked. The skin got perfectly crispy-crunchy, the meat was juicy, and the flavor outstanding. This is a keeper, and one 'll definitely give to my college-age kids who are newbie cooks. Thanks 3KillerBs!!
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I really enjoyed the Soy flavor. I am more of a Dale's guy, but I followed your recipe. I only added hot sauce. Great cooking directions as well. His1NOnly is way off and quite rude I may add. That person used the wrong sauce and rated your recipe one star?! Just RUDE! If after your recipe turned out under done chicken, that's one thing. But sauce flavor? I am offended for you 3B.
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Tweaks
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I tried the original recipe with thighs using garlic powder and soy sauce. It was good, the skin crispy but just not a lot of "pow" as far as flavor. This time I used 1 TBSP minced garlic and soy sauce BUT put in a zip lock bag and allowed to marinate all night. This allowed the garlic and soy sauce to penetrate and infuse into the meat. I cooked it the same way in a 13x9 inch shallow Pyrex @ 325 for 45 to 55 minutes. I have to admit,, it did add more flavor... Thank you for the original recipe.. :) :) :)
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I skip the soy sauce and garlic and just use salt and pepper all over plus under the skin. Instead of a foil-lined glass dish, I just use a metal cookie sheet that has short edges--I guess some might consider it a jelly roll pan. I do still line it with foil because it makes for super easy cleanup. I've been using the method in this recipe for over a year now. I tried it because chicken leg quarters are generally inexpensive plus I found some marked down that needed to be used right away. The first time I tried it, I tried it with the seasonings/rub as detailed in the recipe but didn't care for the flavor. I think another good tweak instead of plain salt and pepper might be celery salt with pepper. I love celery salt on chicken. :-)
RECIPE SUBMITTED BY
3KillerBs
Pinebluff, North Carolina