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 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.
THE ULTIMATE BARBECUED CHICKEN
For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
- Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
- Preheat oven 375 degrees F.
- Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
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.
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.
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- While the grill is heating, mix together the rub by combining the brown sugar, chili powder, cumin, salt, pepper, and olive oil in small bowl.
- Using your hands, coat each chicken leg generously with the rub. Place the seasoned chicken legs on the grill, with the meaty end closest to the heat source.
- Cook on medium-high heat for 5 minutes per side. Brush the chicken legs with barbecue sauce each time you turn them. Turn the legs 3 to 4 times, for a total cooking time of about 18-20 minutes. The chicken is done when it reaches an internal temperature of 165 degrees F.
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