Barbecue Chicken Legs
Prep Time: 10
Minutes Cook Time: 25 Minutes
Difficulty: Easy
Servings: 9
Ingredients
18 whole Chicken Legs
1 Tablespoon Canola Oil
1/4 whole Onion, Diced
2 cloves Garlic, Minced
1 cup Ketchup
1/4 cup Packed Brown Sugar
2 Tablespoons (additional) Brown Sugar
4 Tablespoons Distilled Vinegar (less To Taste)
1 Tablespoon Worcestershire Sauce
1/3 cup Molasses
4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In)
Dash Of Salt
Preparation Instructions
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.
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www.womenshealthmag.com/nutrition/diy-sauce
SOUTHWESTERN BARBECUE SAUCE
1 large onion, thinly sliced, top to bottom
3 cloves garlic, crushed
2 jalapenos, seeded and diced
2 poblano or pasilla chiles, seeded and diced
1/2 cup strong brewed coffee
1 beer, preferably ale
2 tablespoons tomato paste
3 cups ketchup
1/4 cup maple syrup, preferably Grade B
1/4 cup molasses
1 tablespoon cumin
2 teaspoons salt
1 teaspoon New Mexico chile powder
1/3 cup red wine vinegar
Let alone that with all the 1/2 cups of this and 1/3 cups of that and TWO cups of bourbon, it sounds like there's enough barbeque sauce in this one recipe for the entire city of Santa Monica.
1. In a heavy-bottom 4-quart pot, combine the onion, garlic, jalapenos and chiles with the coffee and beer. Bring to a simmer over medium-high heat, then reduce the heat and simmer until the onion is translucent, about 10 minutes.
2. Stir in the tomato paste, ketchup, maple syrup, molasses, cumin, salt, chile powder and red wine vinegar and simmer for 20 minutes, stirring occasionally. Remove from heat and blend the sauce using an immersion blender or in stages in a stand blender, until fairly smooth. Set aside.
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Barbecue Chicken
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 9
Ingredients
18 whole Chicken Legs
1 Tablespoon Canola Oil
1/4 whole Onion, Diced
2 cloves Garlic, Minced
1 cup Ketchup
1/4 cup Packed Brown Sugar
2 Tablespoons (additional) Brown Sugar
4 Tablespoons Distilled Vinegar (less To Taste)
1 Tablespoon Worcestershire Sauce
1/3 cup Molasses
4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In)
Dash Of Salt
Preparation Instructions
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.
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Big Als BBQ sauce
21/2 cup ketchup
2 cup water
1/2 cup tomato paste
1/4 cup honey
i onion diced fine
1/2 tsp oregano
1/4 tsp liquid smoke
2 small chili peppers diced
1/2 cup brown sugar
1 tsp mollasses
1 small garlic clove
1/4 tsp worshestire sauce
juice of one lemon w/rind
Mix all the ingredients together and simmer over med heat untill it boils then turn down on low and simmer untill ready to use.
We use this at our Firemans picnic and 4th of july camping. Makes alot of sauce for a big crowd.