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1
Wash the chicken thighs, add Orleans marinade and rub it for a few minutes to allow the marinade to evenly adhere to the surface of the chicken legs, and marinate for more than 8 hours. -
2
Place a piece of aluminum foil on a baking sheet and brush with a thin layer of oil. -
3
Place the marinated chicken thighs in the middle of the baking pan, and brush a thin layer of oil on the surface of the chicken thighs. -
4
Preheat the oven to 210°C for about 10 minutes, add the chicken legs and bake for about 30 minutes. -
5
After baking, the skin will be crispy. Poke it with a toothpick. Juice will overflow on the surface, but there will be no blood. The toothpick can penetrate the entire chicken leg. -
6
Cut it into pieces, pour the roasted juice on the surface of the chicken legs, and add a piece of coriander as a garnish. It is perfect. It is charred on the outside and tender on the inside, no worse than KFC's Orleans chicken legs.