Comments on: Chicken Legs

By: Meeta

Meeta — Sun, 01 Apr 2012 22:25:01 +0000

Do you use skinless drumsticks or skin on?

By: gray

gray — Tue, 27 Mar 2012 10:31:56 +0000

Try just once Adobo, Sazon, Garlic, black pepper, and evoo. Thrown into the bag and marinated for the same time and baked the same way. I can credit 10 lbs sense I met my wife she is an awesome Latin woman that cooks like it is just another thing done and with as much ease she makes dishes most people would study to be able to do…

By: Rebecca C

Rebecca C — Thu, 08 Mar 2012 23:41:41 +0000

to clarify my last sentence: If you have a thick piece of breast meat, the outside will be dry once the inside is safely cooked. hence cutting it horizontally or transverse cut.

By: Rebecca C

Rebecca C — Thu, 08 Mar 2012 23:39:25 +0000

I love dark meat in the oven. It’s almost impossible to dry out. I HATE dry chicken. For that reason I almost never order chicken in restaurants because I don’t trust them! I only trust myself to not dry it out. To the person asking about chicken breasts in the oven: cook for a much shorter time. But also if the breast is really thick, maybe cut in half to make two thinner cuts. Usually by the time the inside is cooked the outside is bone dry. But anyway, thanks for the wonderful idea!

By: Allysha

Allysha — Sun, 27 Nov 2011 19:12:40 +0000

I’m a newlywed… a complete virgin in the kitchen… this chicken gives me hope! It is indeed, stupidly simple and ABSOLUTELY DELISH! The hubby LOVES it, I LOVE it, best recipe ever!