307 kcalBaked BBQ Chicken Legs
180 min serves 6
Dairy-Free
16gprotein30gcarbs14gfat
Ingredients
- •¼ cup apple cider vinegar
- •15 oz tomato sauce
- •cayenne
- •2 pounds chicken legs
- •1 tablespoon cornstarch
- •½ cup brown sugar
- •2 teaspoons dijon mustard
- •6 cloves garlic
- •2 teaspoons honey
- •3 dashes Worcestershire sauce
- •½ cup kosher salt
- •2 teaspoons liquid smoke
- •2 teaspoons molasses
- •salt and pepper
- •1 scallion
- •½ granulated sugar
- •2 quarts water
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Method
Adapted from foodista.com
- Create brine solution by dissolving salt and sugar in water and adding garlic.
- Place chicken legs in a large non-reactive bowl.
- Pour brine solution until chicken is fully submerged.
- Cover.
- Refrigerate for 2 hours.
- Combine all BBQ sauce ingredients in a medium saucepan.
- Bring to a boil.
- Reduce heat.
- Let sauce simmer uncovered for at least 30 mins (longer if you want it to be thicker), stirring often.
- Preheat oven to 375°F.
- Line a large cookie sheet with aluminum foil.
- Remove chicken legs from brine solution and pat dry; arrange in one layer on cookie sheet.
- Using a pastry brush, brush first layer of BBQ sauce onto chicken.
- Bake for 15-30 mins while basting with additional BBQ sauce.
- Turn chicken legs over.
- Baste with more BBQ sauce.
- Cook for additional 15-30 mins or until internal temperature reaches 180-degrees on an instant-read thermometer.
- When chicken legs are done, garnish with minced scallions.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.