Description
Chicken leg quarters marinated in balsamic vinegar and rosemary, and oven-roasted until juicy and tender.
Ingredients
- ⅓ cups Balsamic Vinegar
- ⅓ cups Soy Sauce
- 2 teaspoons Olive Oil
- 2 teaspoons Brown Sugar
- 2 teaspoons Finely Chopped Rosemary
- 1 clove Garlic, Minced
- ¼ teaspoons Cayenne Pepper
- ¼ teaspoons Black Pepper
- 4 whole Chicken Leg Quarters
Preparation
Note: Prep time does not include marinating time.
Combine all ingredients, except for the chicken, in a bowl. Place chicken quarters in a large Ziploc bag. Pour marinade into bag. Seal bag and work the marinade into the chicken pieces with your hands. Lay flat on a tray and refrigerate for 4 hours or overnight. Flip over the the bag halfway through for even marination.
Preheat oven to 400ºF.
Pat chicken thigh with paper towels. Avoid removing the garlic and rosemary bits. Bake for 40 to 50 minutes or until juices run clear.
