Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, baja stuffed/marinaded chicken legs. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Peel back skin, hollow out around the bone with your finger and stuff citrus fruits along with other marinade inside chicken drum stick. Marinate the Chicken: Place chicken legs in a large mixing bowl or a large Ziploc bag. Pour the marinade over the chicken and toss by hand to evenly coat the chicken and get some of it under the skins. Put oil in baking dish large enough to hold chicken in one layer when it is added.
Baja stuffed/marinaded chicken legs is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Baja stuffed/marinaded chicken legs is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook baja stuffed/marinaded chicken legs using 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Baja stuffed/marinaded chicken legs:
- Get 1 Lawry's santa fe marinade
- Get 10 Mandarin or other citric fruit
- Prepare 1 coriander seed
- Get 3 lb chicken legs or other meat
This recipe is the best because it's loaded with lots of vegetables. Marinate chicken legs and oven roast or grill. Similar dry rub versions are commonly used in many parts of Eastern Africa, but this Jamaican version is pungent and powerful. PLACE the chicken legs in a sealable airtight bag or container.
Instructions to make Baja stuffed/marinaded chicken legs:
- Gather ingredients
- Slice and crush citrus along with other ingredients and add chicken
- Peel back skin, hollow out around the bone with your finger and stuff citrus fruits along with other marinade inside chicken drum stick.
- Marinade for minimum of 2 hrs. I do 24. Stuff remaining/your taste of fruit into the thighs before you bake at 350 for 35-45 min or until citrus is golden brown.
Similar dry rub versions are commonly used in many parts of Eastern Africa, but this Jamaican version is pungent and powerful. PLACE the chicken legs in a sealable airtight bag or container. POUR the mixture all over the chicken. Close up the bag and coat the chicken legs by moving them around in the bag or container trough the mixture. Add the chicken legs to the mixture and toss to coat.
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