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Barbecue Chicken Legs

by on April 20, 2011 in Main Courses, Poultry April 20, 2011 Main CoursesPoultry
4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

I whipped up my own barbecue sauce for these juicy chicken legs, tweaking the seasonings until they were just the way I like ‘em.

Ingredients

  • 18 whole Chicken Legs
  • 1 Tablespoon Canola Oil
  • ¼ whole Onion, Diced
  • 2 cloves Garlic, Minced
  • 1 cup Ketchup
  • ¼ cups Packed Brown Sugar
  • 2 Tablespoons (additional) Brown Sugar
  • 4 Tablespoons Distilled Vinegar (less To Taste)
  • 1 Tablespoon Worcestershire Sauce
  • ⅓ cups Molasses
  • 4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In)
  • Dash Of Salt

Preparation

Preheat oven to 425 degrees. Place chicken legs on a broiler pan or any pan with a rack, then roast for 20 minutes.

While the chicken is roasting, heat canola oil in a saucepan over medium-low heat. Add onion and garlic, and cook for five minutes, stirring, being careful not to burn them.

Reduce heat to low. Add all remaining ingredients and stir. Allow to simmer while the chicken roasts. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.)

After 20 minutes of roasting, crank on the broiler to get a little color on the legs. Broil for five minutes.

Remove chicken legs from oven. Reduce oven to 350 degrees. With tongs, dip each chicken leg into the sauce, submerging completely. Place back onto the pan. After all chicken is coated, return pan to oven for five minutes, or until hot and sizzling.

Remove from oven. Brush/dab generously with remaining sauce. Allow chicken to sit a few minutes before serving.

5 Comments

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Mary Evans on 6.13.2012

I thought these were great and I didn’t change a thing except that I had to cook them longer than the directions said. Picture shows just the legs but calls for whole chicken leg so I used the thighs also. Will definitely make again.

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Christina on 6.1.2012

These were delicious-my family loved the sauce! However the legs needed about 30 minutes in the oven before the broiling step. Also, 2 Tbl. of the adobo sauce was plenty because it is HOT. The legs came out tender and juicy, and the sauce was a perfect mix of sweet with a tangy fire that invites a refreshing beverage to compliment the meal. I served the legs with roasted corn on the cob, caesar salad, and sweet rolls. Definitely planning on making this dish again. Thank you!

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DCourtney on 4.21.2011

I bet this sauce would be wonderful on some BBQ pork ribs!! Thanks for sharing!

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meme32 on 4.21.2011

I love BBQ chicken. May whip this up over the weekend. Looks finger-licking good!

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Laurie - Simply Scratch on 4.20.2011

Looks delicious Ree!! I will be making this for sure!

4 Reviews

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sonya on 9.2.2013

Super easy to make and because I know adobe is super spicy I would taste and add. It was Delicious I will make it again for sure!

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Heather @ Dandelion Daze on 8.17.2011

This recipe is amazing! I just made it again tonight for the 4th or 5th time and realized that I had not yet reviewed it. The flavor is perfect, exactly what I love in a BBQ sauce and I don’t have to simmer it for hours and hours!! Even with all 4 tblsp of both vinegar and adobo sauce, it’s not too spicy or strong for even my 3-year-old. It works beautifully on chicken or pork ribs. Ree, you rock :)

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ConnerNJaker'sMom on 7.5.2011

They have a kick! But if you taste as you go along and add slowly- this recipe can work for even the the pickiest of eaters. My husband is not at all a fan of BBQ Sauce or any sauce for that matter so I watched the Adobo and Vinegar. I cut those in half and it was still good, with an after the fact kick. I will defiantly make these again.

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kerrip on 6.8.2011

Good but pretty spicy. I will tone it down next time I make them.

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