|
Canmore Ab. Canada | Griddle is a little harder. Bone in is not easy to flatten like bone out.
Oven would be my first choice but you wish to griddle.
Seasoning is your choice. Simple salt and pepper or if you wish things like Italian seasoning, oregano onion and garlic go well. If you wish a BBQ type flavor paprika can be added. Mix together with just enough of a neutral oil like canola oil and let them marinate for a couple hours.
Break the leg joint before cooking will prevent the bloody looking joint after cooking.
The skin will stick to the griddle most likely. One way to prevent that is to cook at about 350 degrees F. Oil the gridle and put down a sheet of parchment paper. Oil and finish with butter butter the top of the paper and put the chicken on that. Sounds weird but it works if you don't let the griddle get too hot. Paper wont burn until near 450 degrees F.
You need to cook a little slower to get the temperature to 165 degrees F in the thickest part of the thigh. let rest for 5 minutes before serving.
Best wishes. Dan... | |
|
chicken leg quaters
