Barbecued Chicken Legs Recipes

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OVEN BBQ CHICKEN DRUMSTICKS



Oven BBQ Chicken Drumsticks image

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

6 chicken drumsticks
½ cup water
⅓ cup ketchup
⅓ cup white vinegar
¼ cup brown sugar
4 teaspoons butter
2 teaspoons salt
2 teaspoons Worcestershire sauce, or to taste
2 teaspoons dry mustard
2 teaspoons chili powder, or to taste

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

GRILLED BBQ CHICKEN LEGS



Grilled BBQ Chicken Legs image

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

30 chicken legs (Costco sells a package of 30 for about $10)
1 1/2 cups water
3 cups apple cider vinegar
1/2 cup olive oil
1/4 cup salt (Kosher Salt is best) or 1/4 cup seasoning salt (Lawry's is a good option)
1/2 cup sugar
1/3 cup mccormick's steak seasoning
2 tablespoons pepper
5 -6 fresh garlic cloves
3 -4 sprigs rosemary, stripped from stem
barbecue sauce (I love Sweet Baby Ray's)

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 LEGS



Barbecue Chicken Legs image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 3

6 frozen chicken legs
6 ounces barbecue sauce
Oil spray

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.

THE ULTIMATE BARBECUED CHICKEN



The Ultimate Barbecued Chicken image

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

2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

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.

BARBECUED CHICKEN LEGS



Barbecued Chicken Legs image

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

2 chicken leg quarters
1 tablespoon canola oil
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon cider vinegar
1 tablespoon steak sauce
Dash hot pepper sauce

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 DRUMSTICKS



Barbecue Chicken Drumsticks image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
4 1/2 pounds small chicken drumsticks (about 18)
Kosher salt and freshly ground pepper
1 cup ketchup
1/3 cup apple cider vinegar
1/4 cup packed light brown sugar
1/4 cup fresh orange juice
2 cloves garlic, grated
2 tablespoons molasses
2 tablespoons hoisin sauce
2 tablespoons yellow mustard
Vegetable oil, for brushing

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.

BAKED BBQ CHICKEN DRUMSTICKS



Baked BBQ Chicken Drumsticks image

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

1 ½ pounds chicken drumsticks
¼ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
1 ½ cups barbeque sauce (such as Sweet Baby Ray's®), or more to taste

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

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