Ingredients
L
8 (8.5 Lbs) Quartered Chicken Legs
F
For The Marinade :
G
7 cloves Garlic
R
1 sprig Rosemary
B
Bundle Thyme
F
1 ½ cup Freshly Chopped Parsley (plus more for garnish)
L
1 Large Lemon, Juiced
L
1 Large Orange, Juiced
R
2 tsp Red Chili Flakes (adjust to taste)
P
2 tsp Paprika
G
1 tbsp Garlic Powder
O
1 tbsp Onion Powder
C
2 tsp Cayenne Pepper (adjust to taste)
F
Freshly Cracked Black Pepper
C
pinch Coarse Salt
C
2 tsp Chicken Bouillon Powder
O
⅓ cup Olive oil
G
Garnish:
L
Lime Juice
P
Parsley
Directions
1
For the Prep the Chicken
1
Pat the chicken dry and set aside. Keep the skin on for maximum flavor.
2
For the Make the Marinade
1
Add garlic, rosemary, thyme, parsley, lemon juice, orange juice, red chili flakes, paprika, onion powder, garlic powder, cayenne, black pepper, salt, olive oil, and chicken bouillon powder to a blender.
2
Blend until smooth.
3
For the Marinate
1
Pour the marinade over the chicken and mix until fully coated.
2
Make sure to get under the skin.
3
Marinate at least 30 minutes (overnight if you can wait).
4
For the Cooking Options
1
For the Option 1:Skillet + Oven
1
Preheat oven to 425°F with the cast iron skillet in the oven.
2
Add chicken skin-side down into the skillet.
3
Transfer skillet to the oven and cook for 35 minutes, flipping halfway through.
4
Broil for 3-5 minutes or until the chicken skin is brown and crispy.
5
For the Option 2: Air Fryer
1
Preheat air fryer to 390°F.
2
Place chicken in the basket skin-side down.
3
Air fry for 25 minutes, flipping halfway through.
4
For the Finish
1
Spoon pan drippings over the chicken.
2
For the Garnish
1
Top with fresh parsley and squeeze lime juice over everything.
2
For the Serve
1
Serve with rice or your favorite sides. Great for meal prep.
