NO FRY, NO OIL! Simply place the chicken legs on the rack!

Cooking recipe and ingredients:

8 chicken legs (1.5 kg).
Rinse well and dry with a paper towel.
Remove all bones.
Make shallow cuts in the thick part of the meat.
You can also buy chicken fillets.
1.5 teaspoons salt.
1/2 teaspoon garlic powder.
1/2 teaspoon black pepper.
1/2 teaspoon dried basil.
1/2 teaspoon ground coriander.
1 teaspoon paprika.
Sprinkle chicken thighs with spices.
Rub in the spices well.
Turn the chicken thighs over and sprinkle with the remaining spices.
Rub the spices well on the other side.
Let the chicken thighs marinate while you chop the potatoes and toppings.
Slice 6 potatoes.
1/2 teaspoon salt.
1/3 teaspoon garlic powder.
1/3 teaspoon black pepper.
1 teaspoon paprika.
3 tablespoons olive oil.
Mix well.
Place on a baking tray covered with baking paper.
Grease the oven rack with vegetable oil.
Cut 170g of pineapple rings from a jar.
Grate 80-100 g of hard cheese on a coarse grater.
Mix well.
Place the prepared filling.
We need toothpicks.
Secure with toothpicks.
They are so delicious that I want to cook them for every holiday.
Chicken thighs are great.
Bake in a preheated oven at 190°C (386°F) for 40 minutes.
200 ml pineapple juice.
4 tablespoons sweet ketchup.
1 tablespoon soy sauce.
30-50 ml apple cider vinegar.
1/2 teaspoon garlic powder.
70-90g sugar.
1 tablespoon cornstarch.
Place the pan over medium heat and stir until smooth.
Stir in the cornstarch mixture, stirring constantly.
Bring to the boil while stirring.
Cook over low heat for 10-15 minutes until thickened.
After 40 minutes, generously coat the chicken thighs with sauce.
Bake at 180°C (356°F) for another 7-10 minutes.
It turned out very beautiful and tasty.
Serve with sweet and sour pineapple sauce.
mmm...very tasty!
Thanks for watching and have a nice day!

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