Old-Fashioned BBQ Chicken Legs

CATEGORIES: Grill, Kate, Poultry

This is a re-post of sorts…last fall, I posted a recipe for an easy, no-cook barbecue sauce. And I mentioned in passing that you could brush it on chicken. But really, this sauce was made for chicken legs and it is SO good on them that the chicken deserves its own post. It’s not the same on the white meat–thighs or drumsticks are the only way to go, and that is HUGE coming from me because I don’t love dark meat. The good news for all you healthy eaters out there is that you can use boneless skinless thighs and STILL get the amazing juicy flavor.

Another thing I love about this recipe is that it’s a two-parter–definitely make sure you have enough chicken for leftovers. That way, you can have grilled chicken with grilled corn on the cob, potatoes and onions, and watermelon one night and save the rest for the quick and easy salad I’ll post at the end of the week!
 
 
Old-Fashioned BBQ Chicken Legs
 
1 recipe Quick and Easy BBQ Sauce (you can use regular or smoked paprika, whatever you prefer or have on hand)
2-3 pounds chicken legs, rinsed well and patted dry (I prefer boneless skinless chicken thighs). It’s important to rinse them, especially if you’re buying the non-frozen variety, because dark meat takes on a strong semi-fishy odor and taste when it sits in its own juices.
Now…don’t be fooled by the simplicity. Quite literally, the secret is in the sauce here–you’re not going to get the same results from a bottle of Kraft BBQ sauce. Something magical happens to this sauce and the dark chicken meat on the grill and it seriously tastes like something that came from a true-blue Southern BBQ restaurant.

Reserve 1 c. of sauce and marinate chicken in the remaining sauce for 8 hours or overnight. Grill over medium heat, basting with some of the reserved sauce, until it starts to blacken and internal temperature reaches 170 (about 10 minutes per side for boneless skinless thighs, give or take a little depending on their size…)Remove from heat, drizzle with remaining sauce, and cover with a loose tent of aluminum foil for about 5-10 minutes so the chicken remains juicy.

People will be peering over their fences to see what kind of magic you’re making on your back porch. The dogs in your neighborhood will be freaking out. Your husband will forget about the empty toilet paper roll fight from earlier that day, the one he’s been stewing over all day, and look at you with bedroom eyes. Sorry, buddy, you’ve still gotta reload the toilet paper roll.

Serve with your favorite side dishes and maybe some fresh-squeezed lemonade. Happy spring!

 
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Old Fashioned BBQ Chicken Legs Recipe

Old-Fashioned BBQ Chicken Legs


Description

Your neighbors will be peering over the fence when they start to smell this deliciousness wafting over!


Ingredients

  • 1 recipe Quick and Easy BBQ Sauce (you can use regular or smoked paprika, whatever you prefer or have on hand)
  • 23 pounds chicken legs, rinsed well and patted dry (I prefer boneless skinless chicken thighs). It’s important to rinse them, especially if you’re buying the non-frozen variety, because dark meat takes on a strong semi-fishy odor and taste when it sits in its own juices.

Instructions

  1. Reserve 1 c. of sauce and marinate chicken in the remaining sauce for 8 hours or overnight.
  2. Grill over medium heat, basting with some of the reserved sauce, until it starts to blacken and internal temperature reaches 170 (about 10 minutes per side for boneless skinless thighs, give or take a little depending on their size…)
  3. Remove from heat, drizzle with remaining sauce, and cover with a loose tent of aluminum foil for about 5-10 minutes so the chicken remains juicy.

Notes

  • Important Tip: It’s important to rinse the chicken legs, especially if you’re buying the non-frozen variety, because dark meat takes on a strong semi-fishy odor and taste when it sits in its own juices.
 


36 comments

  1. Country Chic–I’m so loving that you tried this the same day I posted it AND came back to tell us about it! 🙂 I’m so glad you guys loved it!

  2. Cassi–I haven’t tried it in the oven, so I can’t say for sure how it will turn out, but I can imagine that it would still be good, just maybe not AS good as it would be if you did it on the grill. If you try it, let us know how it goes! 🙂

    1. I made this sauce but substituted red wine vinegar with balsamic. What a beautiful glaze it made. You can cook this in the oven ,but you must make sure you drain off alot of the liquid as it cooks and brush your chicken with the sauce several times. It is so delicious!!!!!

  3. If this makes him forget about the toilet paper roll fight, then I’m in!! It looks delightful. If the snow would ever melt off of my BBQ pit…

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