Saucy Chicken Legs
|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|
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.
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.