Best Bbq Chicken Legs Recipes

GRILLED BBQ CHICKEN LEGS

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.

BBQ CHERRY COLA CHICKEN LEGS

Steps:

• Mix cola and barbecue sauce until blended. Pour 1 cup cola mixture over chicken in medium bowl; toss to evenly coat chicken with cola mixture.
• Refrigerate 1 hour to marinate.
• Heat grill to medium-low heat. Remove chicken from marinade; discard marinade. Reserve 1-1/4 cups of the remaining cola mixture for serving with the cooked chicken. Grill chicken 30 min. or until done (165°F), turning and brushing occasionally with remaining cola mixture.
• Serve chicken topped with the reserved cola mixture.

BBQ CHICKEN LEGS

Steps:

• Basic BBQ Sauce:
• 1. In a small saucepan over medium heat, stir together all the ingredients.
• 2. Bring to a boil, stirring frequently, reduce heat to low and simmer 2-3 minutes, until sauce has thickened.
• 3. Allow BBQ Sauce to cool, then store in an airtight container in the fridge until ready to use.
• For the Chicken Legs:
• 1. Preheat oven to 375F.
• 2. Place the chicken legs in a large mixing bowl, sprinkle with the salt, and coat with 1/2 cup of the BBQ sauce, cover and marinate for 30 minutes in the fridge.
• 3. Place the chicken legs on a baking rack over a foil lined baking sheet, baste with extra BBQ sauce, if desired, and roast for 45 minutes.

BRINED BBQ CHICKEN LEGS

Steps:

• Bring first 7 ingredients to boil in large saucepan on high heat, stirring occasionally. Remove from heat. Add ice water; stir until ice is melted.
• Place chicken in plastic brining bag. Slowly pour seasoned brining mixture over chicken in bag; tightly close bag. Refrigerate 2 hours.
• Heat grill to medium heat. Remove chicken from bag; discard bag and brine. Pat chicken dry with paper towels. Place chicken in single layer on center of large sheet heavy-duty foil; fold to make packet. Grill 40 min. Remove chicken from foil; discard foil.
• Return chicken to grill; brush with half the barbecue sauce. Grill 10 to 15 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining barbecue sauce.

BBQ CHICKEN LEGS WITH SAUTEED VEGGIES

Steps:

• In a small bowl, mix ketchup and hoisin sauce. Set aside.
• Sprinkle salt and pepper on chicken legs and put on a baking sheet that has foil paper on it. Cook in a preheated oven of 400 F for 20 minutes. Brush with the sauce of ketchup and keep cooking 20 minutes or until golden and the juice that comes out is clear.
• Meanwhile, in a skillet, cook bacon at medium low heat for about 5 minutes or until crispy. Remove bacon from skillet and drained on paper towell. Without degreasing the skillet, add carrots and cook, while stirring, for 5 minutes. Add sugar snap peas and asparagus and keep cooking while stirring for 3 to 4 minutes or until veggies are tender. Remove the skillet from the heat. Crumble the bacon in the skillet, add mint and stir delicately. Serve the veggies with the chicken.

BBQ CHERRY COLA CHICKEN LEGS

Steps:

• Mix cola and barbecue sauce until blended. Pour 1 cup cola mixture over chicken in medium bowl; toss to evenly coat chicken with cola mixture.
• Refrigerate 1 hour to marinate.
• Heat grill to medium-low heat. Remove chicken from marinade; discard marinade. Reserve 1-1/4 cups of the remaining cola mixture for serving with the cooked chicken. Grill chicken 30 min. or until done (165°F), turning and brushing occasionally with remaining cola mixture.
• Serve chicken topped with the reserved cola mixture.

BBQ-ADOBO CHICKEN LEGS

Steps:

• Heat oven to 400ºF.
• Combine dry seasonings; sprinkle evenly onto both sides of chicken.
• Place on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 30 min. Meanwhile, mix barbecue sauce and ketchup until blended.
• Brush half the barbecue sauce mixture onto chicken; bake 10 to 15 min. or until done (165ºF), turning and brushing with remaining barbecue sauce mixture after 8 min.

OLD-FASHIONED BBQ CHICKEN LEGS

Steps:

• Reserve 1 c. of sauce and marinate chicken in the remaining sauce for 8 hours or overnight. Grill over medium heat, basting with some of the reserved sauce, until it starts to blacken and internal temperature reaches 170 (about 10 minutes per side for boneless skinless thighs, give or take a little depending on their size )Remove from heat, drizzle with remaining sauce, and cover with a loose tent of aluminum foil for about 5-10 minutes so the chicken remains juicy.

BBQ CHICKEN LEGS

Steps:

• 1. Basic BBQ Sauce: In a small saucepan over medium heat, stir together all the ingredients.
• 2. Bring to a boil, stirring frequently, reduce heat to low and simmer 2-3 minutes, until sauce has thickened.
• 3. Allow BBQ Sauce to cool, then store in an airtight container in the fridge until ready to use.
• 4. For the Chicken Legs: Preheat oven to 375F.
• 5. Place the chicken legs in a large mixing bowl, sprinkle with the salt, and coat with 1/2 cup of the BBQ sauce, cover and marinate for 30 minutes in the fridge.
• 6. Place the chicken legs on a baking rack over a foil lined baking sheet, baste with extra BBQ sauce, if desired, and roast for 45 minutes.