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Nutrition Facts
Serving Size 1 (98g) Recipe makes 8 servings
Calories 200
Calories from Fat 129		(64%)
Amount Per Serving		%DV
	Total Fat 14.3g	22%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.2g
Cholesterol 78mg		26%
Sodium 239mg		9%
Potassium 186mg		5%
Total Carbohydrate 0.2g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.1g
Protein 16.5g		33%
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Baked Chicken Thighs/Leg Quarters

Recipe #199636 | 50 min | 5 min prep | add private note

⁽³⁹⁾ RATE IT NOW Print Recipe

By: 3KillerBs
Dec 7, 2006

When I was first married we used to go to a Chinese restaurant that had the tastiest chicken — spoiled by a greasy breading. After some trial and error I duplicated the flavor in this easy, economical dish. The long cooking that would dry out white meat gets the grease out of this dark meat and gives the skin a delicious crunch. Its quick to make, converts to any quantity, and is a great favorite with kids and adults both. It also holds well and the leftovers are good cold. Note: I've noticed in the last couple years that if you're not VERY CAREFUL about reading the fine print you'll end up with chicken pieces that have been "enhanced" by injecting it with some kind of "flavoring solution". Not only does this injected chicken make my DH ill from a reaction to the "flavoring solution" but it also seems to make it impossible for the chicken to pick up the flavorings you add. No matter what I do to it, "enhanced" chicken always tastes the same. So beware what you're buying.

SERVES 8 (change servings and units)

Ingredients

8 chicken thighs
garlic powder
4 teaspoons soy sauce (I prefer Kikoman)

Directions

1
Arrange chicken thighs/leg quarters skin side up in a shallow baking dish.
2
Sprinkle with garlic powder.
3
Drizzle about 1/2tsp of soy sauce on each piece.
4
Bake at 350F for 45 minutes to an hour -- until the skin is crisp and brown and the meat is ready to fall from the bones.

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Featured Reviews for This Recipe

From: Radish4ever

On Nov 21, 2009

This was very tasty! I made it with some split breasts I'd had in the freezer for a long time. It was time to cook them up and I was not disappointed! TENDER, flavorful meat. yum! Thanks for the keeper recipe!

0 people found this review helpful

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From: Cakebaker21

On Nov 19, 2009

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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From: Kzim4

On Jul 23, 2007

I made these the other night and they were really good. I didn't measure the soy sauce, just kinda poured it over the top. Then I sprinkled garlic powder on the chicken ( a combo of legs and thighs), and then, since we LOVE garlic, sprinkled on 2 cloves of minced garlic. I put the pan on a cookie sheet, then baked these on my grill. So yummy, and no heating up the kitchen. My DD even requested these for her birthday dinner next month! Thanks!

8 people found this review helpful

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From: Okra

On Jul 20, 2007

Just finished having this for supper and enjoyed it so much! Fixed only a thigh & a leg and had to bake them about 70 min. but the wait was well worth it. Loved the skin!!!! Enjoyed it with roasted potatoes and raw tomato slices. Thanks, 3KillerBs!

7 people found this review helpful

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