Chicken thighs in the oven

Ingredients for 3 servings:

• 6 chicken legs (thighs)
• 4 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 pinch(s) cumin
• 1 tsp curry powder
• 1 pinch of garlic granules
• 1 tsp tarragon
• 1 pinch of salt
• some pepper
• 4 tbsp soy sauce
• 1 dashes Tabasco
• 1 little mustard
• 1 little ketchup
• 1 shot of apple juice

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 10 minutes

Score the chicken thighs along the thick meaty parts down to the bone. Mix the oil and soy sauce with ketchup, mustard, Tabasco, and the remaining spices and herbs to create a paste-like seasoning. If the seasoning is too thick, thin it with a little apple juice. Rub the chicken with 2/3 of the seasoning and let it absorb for at least 3-4 hours. Set the remaining seasoning aside, diluting with apple juice if desired. Preheat the oven to 170 degrees Celsius (convection oven) and place the chicken pieces on the grill, skin-side up, for 45-50 minutes. Place a drip tray under the grill. After baking, brush the chicken pieces with the remaining seasoning, set the oven to grill, and grill for another 10 minutes at 220 degrees Celsius. Rice or grilled vegetables, fries, or wedges are recommended as a side dish. In summer, this recipe can also be prepared in a kettle grill.