does anyone have a quick and easy (and good tasting) recipe for chicken thighs and drumsticks?

Answer 1

try this one..

Terrific Teriyaki Chicken recipe

This recipe is also good for teriyaki beef tenderloin. For beef, just marinate beef & weave onto thin barbecue sticks & grill quickly.

Ingredients;

8 medium Chicken thighs or drumsticks 1/8 teaspoon Cayenne
1/2 cup Soy sauce 2 cloves Garlic chopped
1/2 cup White wine 1 teaspoon Ginger chopped
1/2 cup Chicken broth 1 tablespoon Butter
3 tblspoons Sugar


Directions ;

Place the chicken pieces in a prepared roasting pan. Set aside.

In a small bowl, mix together the soy sauce, white wine, chicken broth, sugar, cayenne, garlic or ginger. Pour this mixture over the chicken pieces. Cover with aluminum foil and marinate in the refrigerator for an hour.
*You can use hot sauce instead of cayenne

Dot the chicken pieces with butter and bake in a preheated 375 degree F oven for 30 minutes.

Remove sauce & broil or grill the chicken pieces (if desired). Do this quickly as the cooked chicken will dry out if it is overcooked.

Thicken the sauce in pan with cornstarch or flour and use for basting while broiling or grilling.

Answer 2

LEMON CHICKEN

Ingredients

1/4 c. Fresh lemon juice
2 tbs Molasses
2 tsp Worcestershire sauce
4 Garlic cloves, chopped
8 Chicken thighs or drumstcks, skinned (I use boneless for topping the Caesar Salad)

Cooking spray

Salt and Pepper

Preparation
1. Combine first 4 ingredients in a dish, and add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.

2. Preheat oven to 425

3. Remove chicken from marinade; reserve. Arrange chicken in a shallow roasting pan coated with cooking spray. Pour the reserved marinade over chicken and sprinkle with S & P. Bake at 425 for 15 minutes; baste chicken with marinade. Bake an additional 15 - 20 minutes, or until done.

Answer 3

Can you get Yoshita Sauce in your area? It's like a thick sweet soy sauce. If you can, then put your thighs and drumsticks in a cake pan, pour the sauce over them and bake in a 350º oven for 20 minutes. Turn and pour some more over them and cook 15-20 minutes longer or until they are done. You don't have to brown them ahead of time or even bread them. Very good. Also works great with chicken wings.

Answer 4

Easy Oven Fried Chicken Preheat oven to 425° 3/4 C Bisquick baking mix 1 T butter salt, pepper to taste (I use Nature's Season by Morton, or can add garlic powder and/or onion powder) Paprika Mix dry ingredients in a zip type baggie. Place chicken pieces in bag, shake to coat thoroughly. Melt butter in 13 x 9 pan in oven. Place chicken, skin sides down, in pan. Bake for 35 minutes. Turn chicken over and bake an additional 15 mins or until chicken is cooked through. Simple, almost no clean up, and very good!

Answer 5

Fried Chicken: http://southernfood.about.com/od/friedchicken/r/bl90821c.htm


Barbecued chicken: Preheat oven to 350. Grease a 13" x 9" baking pan, and arrange chicken pieces in pan making sure they don't touch each other. Pour bottle of barbecue sauce over chicken. Turn chicken over to coat in sauce. Bake for 45 minutes to an hour.

Answer 6

CHICKEN DRUMSTICKS

1/2 c. butter
16 chicken drumsticks
Salt and pepper (I use garlic salt)
1 egg, beaten
2 tbsp. water
Packaged potato flakes

Melt butter in a 9x13 baking pan. Season drumsticks. Mix egg and water together in a shallow pan. Dip drumsticks in egg mixture and then roll them in potato flakes. Place them in the baking pan and bake for one hour at 300 degrees. Turn drumsticks once during baking.

Answer 7

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Answer 8

wash and pat dry chicken pieces.Place in a greased foil (disposable) pan. Sprinkle chicken with garlic powder and onion powder. Bake for an hour at 400, turning once.Turn again and cover pieces with brown sugar, then drizzle with soy sauce and teriyaki sauce and continue baking until nice and brown, and juices run clear.

Answer 9

Chicken and Mushroom Bake with Rice
6 chicken pieces
1 c. water
1 can cream of mushroom or
cream of celery soup (i prefer cream of mushroom)
1/2 c. rice
2 medium carrots, sliced (I sometimes omit)
celery salt, for seasoning
paprika, for seasoning
1/4 tsp. salt, as needed
Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken pieces, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour or until chicken juices run clear.
You can also cook this without the rice and carrots.
It makes a nice gravy to pour over cooked rice or noodles.

This is quick and easy. A family favorite.
Saturday Chicken
5 servings
10 chicken pieces
(you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)
1 can condensed cream of mushroom (or cream of chicken)
1 cup of cream (dont cheat and use milk; the cream makes a lot of difference)
salt, garlic powder, and paprika- to taste
chopped parsley
Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.
Bake , uncovered, at 350' for 1 hour or until juices run clear when chicken is pierced with fork.
Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.

Baked Buttermilk Chicken
1 chicken, cut up (I have used legs and thighs)
3/4 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups buttermilk
1/4 cup butter, melted
1 can cream of chicken soup
Mix flour, salt and pepper. Dip chicken in 1/2 cup buttermilk and roll in flour mixture. Place melted butter in baking pan. Put chicken in pan, skin side down and bake 30 minutes at 425 degrees. Turn and bake 15 minutes. Mix soup and remaining 1 cup of buttermilk and pour over chicken. Bake additional 15 minutes or until golden brown. Makes a delicious gravy.