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  Chicken legs 3 1⁄2 Pound (6 Pieces, 1.5 Kilogram)
For barbecue sauce
  Vegetable oil 2 Tablespoon
  Onion 1 , finely chopped
  Garlic 2 Clove (10 gm), minced
  Chili sauce 3⁄4 Cup (12 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Ketchup 1⁄4 Cup (4 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Packed brown sugar 2 Tablespoon
  Prepared horseradish 2 Tablespoon
  Prepared mustard 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon

BARBECUE SAUCE: In saucepan, heat oil over medium-low heat; cook onion and garlic, stirring occasionally, for about 7 minutes or until very soft.
Stir in chili sauce, vinegar, ketchup, orange juice, sugar, horseradish, mustard, Worcestershire sauce, oregano and thyme; bring to boil.
Reduce heat and simmer, stirring occasionally, for 20 minutes.
Let cool.
Cover and refrigerate half of the sauce for another use.
(Sauce can be covered and refrigerated for up to 2 weeks.) Place chicken legs on greased grill over medium-high heat; cook, meaty side up, for 20 minutes.
Turn chicken; cook, turning and basting with sauce every 5 minutes, for 10 to 20 minutes or until juices run clear when chicken is pierced.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Saucy Chicken Legs Recipe