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Roasted Asian Chicken Leg Quarters are a Sweet and Salty Marinated mix of Asian Flavors then Roasted in the Oven! Hints of Sesame and Ginger make these Chicken Leg Quarters a mouth full of flavor!
In addition to this Recipe, we have several other Chicken Leg Quarter Recipes with different Flavors, Including some Tex Mex Flavors and Oven Fried Chicken, So Delicious and Budget Friendly! Check out those Recipe, Click here https://www.chrisdoeswhat.com/?s=chicken+leg@UCFKovkM_kvaA30K2V4adkdQ
Make This Recipe! https://www.chrisdoeswhat.com/roasted-asian-chicken-leg-quarters/
Watch Us Make This, Video Below!
Prep Time: 10 Minutes
Marinating Time: 10 - 15 Minutes
Oven Temperature: 400 Degrees Fahrenheit
Roasting Time: 45 - 50 Minutes (this includes Flipping the Chicken Over 2 Times)
Roasted Asian Chicken Leg Quarters Ingredients:
4 - 6 Chicken Leg Quarters Skin On (4 Large or 6 Medium)
1/4 Cup Soy Sauce
1/4 Cup Balsamic Vinegar
2 Tablespoons Sesame Oil
2 Tablespoons Fresh Minced Garlic ( about 2 Cloves)
1 Teaspoon Ground Ginger Powdered
1 Teaspoon Ground Black Pepper
1/2 Teaspoon Salt
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0:00
Babe, what are you making today?
0:02
Um, obviously obviously lake quarters.
0:07
You all know if you've been uh watching
0:09
our videos or uh following us on our
0:11
website. Um I do a lot with chicken leg
0:14
quarters. And uh I just happened to come
0:17
across some here in the third world
0:21
country that we're in right now. And so
0:23
I'm like, you know what? Let's do it.
0:25
Because there's a marinade that I've
0:27
been working on that's actually really,
0:28
really yummy. and we've been actually
0:31
eating on it for quite a few months now.
0:33
So,
0:34
we're going to put it out. And uh I'm
0:38
very very sad to say that I have no more
0:42
already pre- chopped up garlic. Can't
0:45
find it here. Nowhere. So, I I have to
0:48
do my own. Yeah. And I have one of these
0:52
great little devices that doesn't really
0:54
work.
0:55
It kind of pulverizes.
0:57
What does it do? Like mush it up.
0:58
mushes. It makes paste.
1:02
Yeah, we're going to chop that up first.
1:04
I'm going to um
1:06
I'm going put all the ingredients in
1:08
first and then I'll chop this up because
1:10
uh I got too much out here. All right.
1:14
So, we're going to start with some
1:17
Balsmic
1:20
and we're going to do a/4 of a cup of
1:23
that.
1:25
Let's see.
1:32
Yep, I think we got it right there.
1:40
And we're going to do some soy sauce.
1:44
So, it's kind of got like a sweet salty
1:48
thing going on here. And we're going to
1:50
do 1/4 cup of that.
1:57
I don't know why it seems like it's
1:59
more, but it's not. It's just the way
2:00
it's pouring out
2:05
and dripping everywhere. That's great.
2:07
Now I got to wash that.
2:11
Tastes good.
2:14
And uh it splattered everywhere. I had
2:18
everything all nice and pretty. Okay.
2:21
And then um sesame oil. This gives it a
2:25
uh
2:27
just a pop and flavor. I normally will
2:30
use an olive oil in my um marinades, but
2:35
um it was fun using this because it's I
2:39
I just love the smell of sesame. I mean,
2:41
it's just it gives it that extra flavor.
2:44
So, we're going to do
2:47
uh two tablespoons of this.
2:53
If you happen to not have the sesame,
2:56
which it does add to the flavor, go
2:59
ahead and use some olive oil.
3:10
Smell, but you you'll want to at least
3:12
try with this. It's really yummy.
3:16
Okay. And um
3:21
ginger.
3:23
We're going to do
3:25
a teaspoon of ginger.
3:34
So, as you can see, it is kind of um
3:37
Asian inspired, you know, and I I put
3:41
the balsmic in it kind of just oomphs
3:44
that little bit of sweetness to it.
3:49
And we're going to do um a teaspoon of
3:52
ground black pepper. This will add some
3:55
spice.
3:57
Well, at least it does for me. I'm sure
4:00
my husband will be like, "That wasn't
4:02
spicy." But it is.
4:04
It adds flavor for sure.
4:07
It adds spice. We're only going to put a
4:10
half a teaspoon of salt because we do
4:12
have the Soy sauce is um pretty salty.
4:15
Um honestly, you could probably do
4:17
without, but um I want to make sure that
4:20
it, you know, that's flavorful. So,
4:23
we're going to do a half a teaspoon.
4:26
And I accidentally picked up coarse. So,
4:30
sometimes you got to do what you got to
4:32
do.
4:34
And um let's see. I move everything. I'm
4:39
going to have to I'm going to chop my
4:41
garlic.
4:42
I was going to use the press, but I just
4:45
don't think I'm going to um I'm not
4:48
going to be happy with the way it comes
4:49
out. So,
4:52
let's see. They say to
4:57
do that.
5:03
Try not to cut yourself is what I'm
5:05
trying to avoid. This is why I was
5:07
always I always bought my garlic. I
5:10
already pre- minced. It's just my way of
5:12
still having that flavor, but kind of on
5:15
the lazy end.
5:28
Trying to get them close closer to each
5:32
other. I mean, so they're all kind of
5:34
the same size
5:37
cuz this is a marinade and I'm going to
5:39
be brushing it on. So, try not to have
5:42
really big chunks.
5:45
But this is about uh two tablespoons.
5:48
So, if you do have the
5:50
the pleasure of buying it in the in the
5:53
already minced up, just do two
5:55
tablespoons.
6:00
I think that's uh good. Let me give it
6:02
one more chopping.
6:15
Smells good, huh, babe?
6:16
Mhm.
6:18
I love the smell of garlic.
6:19
Mhm. All right. Now, we're going to just
6:22
add that in
6:25
without it going everywhere.
6:41
Don't want to waste garlic even though
6:44
it's all over my my knife cuz it's
6:47
sticky. Garlic is very sticky.
6:54
There's my rack.
6:57
All right.
6:59
So, now we're going to uh whisk this up.
7:17
And then we're going to brush it on.
7:18
Going to brush it on our um chicken leg
7:21
quarters.
7:24
Make sure to save some. We're only going
7:26
to do the top.
7:28
And we're going to be marinating again
7:30
when we flip them over.
7:32
So,
7:41
look at that garlic on there.
7:43
Mhm.
7:45
Kind of have to scoop it out with your
7:47
brush because it it tries to go to the
7:49
bottom, but you know, mainly you want it
7:53
for flavor.
7:58
People probably ask me, "Why don't you
8:00
just use garlic powder?" I mean, you
8:02
can.
8:03
I just prefer to have bits of garlic on
8:07
my chicken. It's so good. It's so much
8:09
better.
8:11
They kind of roast and stuff.
8:14
So, we want to make sure these are
8:16
really
8:17
brushed good. We want all that flavor to
8:21
sit on top because we're going to
8:22
marinate this for just a little bit.
8:25
very very little time, like 10 minutes.
8:30
So, I'm making sure we have enough on
8:34
here.
8:35
All right. Think that's enough for the
8:38
bottom when I flip them over, which they
8:40
will still be kind of raw. So, this is
8:42
still good to use.
8:45
I wouldn't use this after it's done
8:47
cooking because kind of transferring.
8:50
Yeah. No, don't do that.
8:51
Salmonella, no good.
8:57
Yeah. Okay. So, we're going to marinate
8:59
this for 10 minutes, but while we are
9:02
doing that,
9:04
we're going to preheat the oven
9:07
at 400.
9:14
We got to turn on our breaker.
9:17
Bug life.
9:21
Okay. um do it on bake
9:26
and we're doing it at 400°
9:32
and we're going to do the first it's
9:36
already preset but um it would be I'm
9:39
going to do preheat but first I'm going
9:41
to make sure this is on the right rack
9:47
since I'm using a pan that kind of goes
9:50
in there cuz excuse my dirty oven.
9:53
Obviously, we use it a lot,
9:55
but that's no no really different than
9:56
my other oven in my house.
9:59
I'm terrible at that. Anyways, so I put
10:02
that rack down there because I'm going
10:03
to be using the middle rack to roast.
10:05
Mhm.
10:06
Okay, so that's going to preheat. These
10:08
are going to marinate a little bit and
10:10
we'll be back. We're back. So, it's been
10:13
about 10 minutes. Um, our oven is fully
10:17
preheated. So, we're going to put these
10:19
in. Let me just bring them over here.
10:23
So, I have such a long ways to go.
10:38
Got to put it on the right track here.
10:45
and a shirt.
10:47
It's going to start cooking and we're
10:48
going to do first for 25 minutes and
10:51
then we're going to be flipping them
10:52
over. So,
10:56
okay. Getting back in the swing of
10:58
things the recipes.
11:02
Yeah. Um
11:06
it's been a learning curve.
11:09
Uh not necessarily the boat learning
11:11
curve. It's been a learning curve being
11:13
in another country and trying to find um
11:17
products that um my my audience is
11:22
mainly uh United States and Canada.
11:26
Let's take this out.
11:28
25 minutes.
11:33
Yeah, that was 25 minutes at 400. Oh,
11:36
that looks bubbly.
11:42
Be careful because it's got some nuces
11:44
in it.
11:45
They don't want to spiral that on you.
11:48
Oh, that's a lot of chicken.
11:53
Sometimes I don't like to cook every
11:55
day.
11:57
All right. Make sure when you uh take
11:58
that out, you um put your oven back to
12:01
preheat
12:03
or else you're going to be winding up um
12:08
not having a you know, a hot oven.
12:12
Okay. And we're going to be putting this
12:14
back in not for 25 minutes. We're going
12:17
to be putting it in for
12:19
um about
12:22
15 cuz we're going to flip it one more
12:24
time after this.
12:27
So, preheat that. It's already
12:28
preheated. Good to go.
12:31
All right.
12:31
Look at that.
12:33
And then we're going to be flipping
12:34
these over.
12:35
And then we're going to put more
12:36
marinated on the bottom. And then we're
12:39
going to Yeah. So
12:50
now we're going to add some more
12:52
marinade.
12:52
Yep.
12:56
Even though there's a lot of juice down
12:57
there, but it it definitely will dry out
12:59
here in a little bit
13:02
um and soak right up in here. So
13:04
Oh, it smells good.
13:06
Mhm.
13:11
And when you have like this kind of this
13:14
much marinade and it's just cooking in
13:16
this all cooks in it and it's just so
13:20
much better.
13:29
Can you have too much marinade?
13:32
Um, sometimes it depends on the big
13:35
bigness of your um
13:38
of your chicken leg quarters. These ones
13:41
were kind of a more of a medium size.
13:43
Um, in the States I can get some really
13:45
barely big ones. So, this would have
13:47
been like the perfect amount of
13:48
marinade.
13:50
But, um,
13:52
it's not really that it's over it's too
13:55
much, but
13:58
make it work
14:01
cuz we like marinade around here.
14:07
Boat's swinging a bit.
14:09
Yes, it is.
14:11
Then
14:16
I'm just going to kind of go like this
14:18
just because I've already brushed it all
14:20
on
14:22
just a little bit extra
14:25
where it's kind of getting into that
14:28
that bony area. You know, that's the
14:31
part of meat that my husband loves.
14:35
Oh yeah, I love the uh thighs.
14:39
Oh yeah, loves thighs.
14:43
Now we're going to put it back in.
14:46
I'm going to bring it back over here so
14:48
we don't have such a long ways to go.
14:53
All this liquid liquid, you don't want
14:56
to wind up spilling it on yourself.
15:04
You also don't want to burn yourself.
15:07
Emma, your new potho.
15:09
Yeah, they didn't last.
15:10
Mhm.
15:11
They did not last at all.
15:15
Careful cuz it's got a lot of liquid in
15:17
it.
15:17
Mhm.
15:21
Couldn't do this on a rocky anchorage.
15:23
No. And that would be another reason why
15:28
there's been some delays.
15:31
Start.
15:37
Take this out yet again.
15:48
Oh, really juicy.
15:50
It's getting caramelized, too. You can
15:52
see how caramelized it's getting.
15:54
That one last flip is really going to
15:56
caramelize that up.
15:58
Mhm. And make sure you uh put back on
16:00
your oven.
16:04
Another 10 minutes for the top.
16:15
You can smell them. They're smelling
16:18
yummy.
16:26
They also are kind of slippery too.
16:30
Yeah, she spun them around.
16:34
Kind of hard to flip over.
16:39
All right, there we go.
16:42
Make sure these are all even.
16:48
That definitely is caramelized down
16:50
there,
16:53
which is good because um it's not so
16:57
like, you know, watery.
17:04
All right.
17:07
Okay. We're going to stick them back in
17:12
for 10 more minutes.
17:42
Okay, guys. It's done.
17:47
Oh, no.
17:51
Got to have my apron on.
17:57
Okay.
17:59
Now, we're going to take off. We're
18:01
going to go ahead and just turn off the
18:02
oven.
18:06
And we're going to get these bad boys
18:08
out.
18:10
Oh yeah.
18:12
Oh,
18:13
see that? That extra roasty on top.
18:15
Oh yeah. See, that's what you want them
18:17
to look like.
18:18
Like they just came off of a barbecue
18:20
pit.
18:21
Mhm.
18:25
So you always flip them three times.
18:29
Well, wait. Is it three times? Flip.
18:32
Yeah. You did three times
18:33
and then flip.
18:34
No, you flip them twice.
18:36
No, you flipped them three.
18:38
Well, they're like this and then you
18:39
flip them. That's one. And then you flip
18:41
them back over. That's two times.
18:43
Okay. You're right. Two times.
18:47
Okay. So, there's these are our um
18:51
one of our versions of roasted uh
18:53
chicken legs. Uh this has got all your
18:56
yummy soy sauce and you know uh kind of
18:59
an Asian flavor. So, pair it up with
19:01
maybe some rice, veggies, something like
19:03
that. Uh, yeah. So, if you want to see
19:06
the rest of our recipes, um, they are on
19:10
YouTube, but the written down
19:12
instructions part is going to be on our
19:15
website, which is, um,
19:17
christristwit.com.
19:19
Um, my personal website, which actually
19:22
all leads to the same, is dynam.com,
19:27
and that's where you can find my
19:28
recipes. uh written down with
19:30
instructions, pictures to kind of guide
19:32
you to see what it's supposed to look
19:34
like and stuff like that. Uh yeah. Um so
19:39
follow our adventures on uh oh, what's
19:42
our Facebook? Our Facebook is
19:44
Chris does what?
19:44
Chris does what?
19:46
And um our Instagram is Chris What?
19:49
That's where we're um post
19:52
um our what do you call it? Um
19:56
shorts.
19:57
Yeah, our shorts. and you know what our
19:58
daily life and stuff like that. But
20:01
anyways, yeah, uh we're going to have
20:04
some dinner and um we'll see you guys
20:07
all later.
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