BARBECUE CHICKEN LEGS
When I was a young girl, I went with my parents to visit one of their friends. When I married, I wrote to that friend and asked her to share her recipe. Lucky for my, she said yes.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2-3 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a skillet, brown chicken in 1 tablespoon butter. Transfer to a greased 2-qt. baking dish., In the same skillet, saute the onion, celery and green pepper in remaining butter until crisp-tender. Add the water, ketchup, brown sugar, Worcestershire sauce and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Remove from the heat; pour over chicken. Bake, uncovered, at 350° for 35-50 minutes or until chicken juices run clear.
Nutrition Facts : Calories 262 calories, Fat 8g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 1057mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein.
BARBECUED CHICKEN LEGS
The secrets to perfect barbecued chicken are to use dark-meat cuts like drumsticks and thighs, to cook the chicken slowly over indirect heat so the outside doesn't burn before the inside cooks through, and to add the sauce just at the end to glaze the chicken (watch the video for step-by-step instructions). If you have a favorite barbecue sauce, feel free to substitute it.
Provided by Jamie Purviance
Categories Main Course
Yield 6
Number Of Ingredients 18
Steps:
- In a medium saucepan, boil the apple juice and vinegar over medium-high heat until reduced by half, 5 to 7 minutes. Lower the heat to medium low and add the remaining sauce ingredients. Simmer for 5 minutes, stirring occasionally. Season to taste with salt and pepper and set aside.
- In a small bowl, mix the rub ingredients.
- Trim any excess fat from the chicken, and season the chicken evenly with all of the rub.
- Prepare the grill for indirect cooking over medium-low heat (300°F to 350°F): For a charcoal grill, ignite a chimney starter full of lump charcoal and burn until the edges of the coals look ashy, about 15 minutes. Carefully dump out the coals and use tongs to spread them over half of the charcoal grate. Put the cooking grate in place, close the lid, and let the coals burn down to about 350°F. For a gas grill, turn all the burners on high and close the lid to heat the grill. Then turn off all but one burner to create a cool zone and adjust that burner to maintain a temperature of 300°F to 350°F.
- Brush the cooking grate clean. Scatter the wood chips over the lit charcoal, or for a gas grill put them in a smoker box, following the manufacturer's instructions.
- When you see smoke pouring out of the grill, arrange the chicken pieces skin side up over the cooler part of the grill. Close the lid and smoke the chicken for 45 minutes. (For a charcoal grill, if the temperature drops below 300°F, remove the chicken and scatter a layer of new coals on top of the old ones.)
- Move the chicken to the hot side of the grill, and grill, uncovered, turning and moving the chicken regularly to manage flare-ups, until lightly charred on both sides, 4 to 5 minutes.
- Move the chicken back to the cooler side of the grill, brush with a thin layer of sauce, close the lid, and cook until an instant-read thermometer inserted in a thick part of the chicken registers 170°F, 10 to 15 minutes, brushing occasionally with more sauce. (The drumsticks usually take a little longer than the thighs.) Serve hot or at room temperature, with the remaining sauce on the side.
Nutrition Facts : ServingSize 6, Calories 600 kcal, Fat 280 kcal, SaturatedFat 8 g, TransFat 31 g, Carbohydrate 24 g, Fiber 1 g, Protein 55 g, Cholesterol 320 mg, Sodium 1300 mg, UnsaturatedFat 19 g
GRILLED BBQ CHICKEN LEGS
I've adapted this recipe from many other recipes, taking things that i've liked and things I didn't like as much out. I love this simple recipe as it brings simple BBQing to another level. It all starts off with the brine/marinade. I find that a few hours of brining is usually enough, but for this recipe longer really is better. I usually at least brine my legs for at least 12 hours (Meaning, I usually end up start the brining process at night and let it brine until lunch or dinner the next day).
Provided by lookjustin
Categories Chicken Thigh & Leg
Time 1h15m
Yield 30 Chicken legs, 7-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all brine/marinade ingredients in a large bowl and then separate into zip lock bags and add chicken.
- Chill and marinade for at least 4 hours or more (I usually brine mine for 12 hours).
- Grill chicken on a well oiled grill until browned on all sides, turning only once, about 15 to 20 mins each side. (A good indicator that legs are being cooked well in the inside is by observing blood seeping out from the top of the legs).
- Since all grills run at different temperatures, (if possible) make sure that grill is covered first and allowed to raise to 400 degrees before uncovering the grill, oiling the racks, and placing the legs onto the grill. This will help your grilling off to a great start.
- Depending on your environment, grill your chicken without the cover as the sudden increase in heat can turn your legs to charcoal.
- Towards the end of your grilling(5-10 mins) liberally spread a bbq of your choice (I like "Sweet Baby Ray's") on to one side of the chicken. Then (if possible) place chicken legs on a top rack for indirect heat with the bbq side of the leg down and the none bbq'd side up.
- Spread the other side with bbq now and let the bbq really caramelize onto the legs for 5-10mins on indirect heat.(if you dont have a top rack, just reduce this time to 3 to 5mins).
- Now take the legs off the grill and Wah-Lah! You've just made some amazing BBQ'd legs. Bon Appetite!
- *All grills have hot spots so be mindful of these spots and switch your chicken around the grill as not to completely char them.
Nutrition Facts : Calories 1559.7, Fat 102.2, SaturatedFat 26.6, Cholesterol 594, Sodium 4615.2, Carbohydrate 17.2, Fiber 0.5, Sugar 14.7, Protein 130.2
BARBECUE CHICKEN DRUMSTICKS
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours.
- Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.)
- Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.
BARBECUED CHICKEN LEGS
On a lazy sunny summer day, these BBQ chicken legs are the best ever. We enjoy it with baked beans and watermelon. Try the zesty barbecue sauce on other grilled meats, too. -Agnes Golian, Garfield Heights, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, brown chicken in oil. Transfer to an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the ketchup, Worcestershire sauce, sugar, vinegar, steak sauce and hot pepper sauce; pour over chicken., Bake, uncovered, at 350° for 55-60 minutes or until a thermometer reads 170°-175°, basting every 15 minutes with sauce.
Nutrition Facts : Calories 412 calories, Fat 23g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 779mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 30g protein.
BARBECUE CHICKEN LEGS
Steps:
- Preheat broiler to 550 degrees. Heat a cast iron pan and spray with oil spray, add chicken and season with salt and pepper. Brown chicken on all side than place in the over and cook for 25 minutes. Add a coat of barbecue sauce and cook for another 5 to 7 minutes and then repeat this process again. Serve chicken with the Tropical Hawaiian Salsa.
BAKED BBQ CHICKEN DRUMSTICKS
These baked barbeque chicken drumsticks are ready in less than 50 minutes and taste sweet, tangy, and juicy. I used Baby Ray's® barbeque sauce for ease and convenience but feel free to use homemade barbeque sauce.
Provided by Yoly
Categories Chicken Legs
Time 50m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Mix olive oil, salt, pepper, paprika, garlic powder, onion powder and cayenne together in a large bowl. Add drumsticks and toss to coat. Spread out on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Remove from oven and brush with barbeque sauce. Bake for 7 to 8 minutes. Flip drumsticks, brush with barbeque sauce, and bake an additional 7 to 8 minutes.
- Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
- Brush drumsticks with more barbeque sauce and broil for 3 to 4 minutes. Flip drumsticks, brush with barbeque sauce, and broil until chicken is no longer pink at the bone and the juices run clear, 3 to 4 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 724.8 calories, Carbohydrate 46.2 g, Cholesterol 183.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 43.9 g, SaturatedFat 8.1 g, Sodium 2236.3 mg
BULDAK-STYLE BARBECUE CHICKEN DRUMSTICKS
Buldak-"fire chicken" in Korean-is dressed in a sweet, savory, spicy sauce made with gochugaru and gochujang. Here the sauce is used on chicken drumsticks.
Provided by Susan Kim
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk ⅔ cup gochujang, ½ cup soy sauce, ⅓ cup brown rice vinegar or unseasoned rice vinegar, ⅓ cup sugar, ¼ cup fish sauce, ¼ cup gochugaru, ¼ cup grapeseed or vegetable oil, ¼ cup Worcestershire sauce, 3 Tbsp. toasted sesame oil, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. ground coriander, and 2 tsp. freshly ground black pepper in a small bowl to combine. Reserve and refrigerate ½ cup buldak sauce for basting.
- Place 12 large chicken drumsticks (about 3 lb.) in a large resealable plastic bag and pour in remaining buldak sauce. Seal bag and chill at least 1 hour and up to 12 hours.
- Prepare a grill for high indirect heat (for a gas grill, leave 1 or 2 burners off; for a charcoal grill, bank coals on one side); oil grate. Remove drumsticks from sauce, letting excess drip back into bag, and arrange over indirect heat; transfer sauce to a clean small bowl. Cover grill and grill drumsticks (this is a low-and-slow heat situation), brushing with reserved sauce and turning every 5 minutes or so, until sticky, well-coated, and cooked through (an instant-read thermometer inserted into thickest part of chicken and avoiding bone should register 165°), 30-40 minutes.
- Transfer drumsticks to a platter and serve with copious amounts of steamed white rice. Do ahead: Buldak sauce can be made 3 days ahead. Cover and chill.
BBQ CHICKEN LEGS
Categories Chicken Kid-Friendly Quick & Easy Dinner Lunch Weelicious Small Plates
Number Of Ingredients 10
Steps:
- Basic BBQ Sauce:
- 1. In a small saucepan over medium heat, stir together all the ingredients.
- 2. Bring to a boil, stirring frequently, reduce heat to low and simmer 2-3 minutes, until sauce has thickened.
- 3. Allow BBQ Sauce to cool, then store in an airtight container in the fridge until ready to use.
- For the Chicken Legs:
- 1. Preheat oven to 375F.
- 2. Place the chicken legs in a large mixing bowl, sprinkle with the salt, and coat with 1/2 cup of the BBQ sauce, cover and marinate for 30 minutes in the fridge.
- 3. Place the chicken legs on a baking rack over a foil lined baking sheet, baste with extra BBQ sauce, if desired, and roast for 45 minutes.
OVEN BBQ CHICKEN DRUMSTICKS
A wonderful chicken recipe that can either be nice and gentle, or have a bit of a kick!
Provided by Nichole S
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h10m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish.
- Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.
- Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 443.3 calories, Carbohydrate 20.7 g, Cholesterol 142.3 mg, Fat 22.2 g, Fiber 0.8 g, Protein 39.4 g, SaturatedFat 7.8 g, Sodium 2071.9 mg, Sugar 18.3 g
BARBECUED CHICKEN DRUMSTICKS
A chili rub precedes the barbecue sauce as these drumsticks get a full flavor treatment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Arrange drumsticks in a 9-by-13-inch baking dish. Rub all over with chili powder; season generously with salt and pepper. Bake until tender, 35 to 40 minutes.
- Meanwhile, make barbecue sauce: In a small saucepan, whisk together chili sauce, vinegar, sugar, espresso powder (if using), and mustard. Bring to a boil; reduce to medium-low, and simmer 2 minutes. Divide sauce between 2 bowls: one for brushing and basting, and one for dipping.
- Remove drumsticks from oven, and brush with sauce. Return to oven; bake, turning and basting halfway through, until well browned, 8 to 10 minutes. Brush drumsticks with any leftover pan juices. Serve with reserved dipping sauce.
EASY CROCK POT BARBECUE CHICKEN LEGS
Make and share this Easy Crock Pot Barbecue Chicken Legs recipe from Food.com.
Provided by ChefWhiz
Categories Chicken
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in one layer, if possible, in sprayed slow cooker.
- Mix remaining ingredients.
- Remove 1/3 of the mixed sauce and brush over chicken. Use a little bit more if needed.
- Save remaining sauce to serve with chicken.
- Cover and cook on low 6-7 hours or until chicken is tender and cooked through.
Nutrition Facts : Calories 764.4, Fat 40.7, SaturatedFat 11.4, Cholesterol 277.2, Sodium 668.8, Carbohydrate 36, Fiber 0.2, Sugar 34.1, Protein 61.3
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