Asian Roasted Chicken Leg Quarter

Chicken leg quarters are a cheap economical cut that's very forgiving if you're a beginning cook because they will stay moist and juicy through all kinds of common cooking mishaps unless you severely over cook them (like when I fell asleep on the sofa once and couldn't hear the timer go off for a good hour). I find because they are thick, its best to marinate it over night for a good flavor. Also, once cooked they reheat very well which is perfect for the busy person like myself who really only wants to cook once or twice a week while reheating the rest of the time. This recipe makes for a delicious asian style quarter with lightly crispy golden skin and great flavor.

Asian Roasted Chicken Leg Quarter

4 chicken leg quarter
1 cup soy sauce
1/2 cup shaoxing cooking wine
1 tbsp minced garlic
1 tsp minced ginger
2 tblsp finely chopped scallion
2 tblsp brown sugar
1 tblsp rice vinegar

Wash and trim leg quarters. Add the rest of the ingredients into a bowl and wisk together. Plate the quarters into a ziplock bag and pour marinade over. Close up and squish around a bit. Let marinate over night in fridge. 10 mins before cooking take the quarters out and lay on a rack skin side down over a cookie sheet or other flat pan to catch drippings. Set over to 375 and roast for 20 minutes. Flip them skin side up and roast for another 30 minutes or until a meat thermometer reach 160. Take out and let rest for 10 minutes before serving.