|Chicken (Williams-Sonoma Kitchen Library)|
|by Emalee Chapman|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Tip: Try chicken legs for more results.
1 - 8 of 8 for broiled chicken legs
Combine all ingredients, ... on open grill, chicken on foil, until ... Combine all ingredients in a saucepan over medium-low heat. Stir until thickens.
Combine butter, seasoning ... and paprika. Place chicken, skin side ... with butter mixture. Broil 5-6 inches from ... is tender, brushing occasionally.
Place chicken on a rack ... powder over chicken. Broil 5 1/2 inches ... with applesauce mixture. Yield: 2 servings (about 195 calories per chicken leg).
Place chicken on a rack ... powder over chicken. Broil 5 1/2 inches ... calories per chicken leg). Calcium 17; ... fat 8; iron 1; sodium 467; protein 24.
1. Make sauce ... set aside. 2. Broil chicken pieces SKIN SIDE ... charred. 4. Cut broiled chicken into serving ... one more minute. 8. Serve and enjoy.
Mix onions and ... in half and broil until skin is ... look clear. Add chicken broth and water, ... towels beneath the lid and let stand another 15 minutes.
Rinse chicken and pat dry. ... run clear. To broil: Place chicken ... skin side down 20-25 minutes or until juices run clear. Serve chicken hot or cold.
1. If the ... 1 of the chicken halves, hack it ... bones with the legs. Do not ... until the chicken is thoroughly tender and nicely glazed. 4 servings.
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