Chicken legs are a very economical cut of chicken, so they are a great choice if you are wanting to save your pennies! Perhaps one of my favorite ways to prepare and eat chicken legs is with Barbecue Sauce.
In this method, I remove the skin of the chicken legs, so that the sauce sticks right to the chicken itself. Removing the skin also makes them a little less fattening, if that’s something you are wanting to watch. I have found that I much prefer eating chicken legs without the skin in the way. I never liked that all the good coating or sauce, or whatever was used, was only on the skin, and then you have all that bare chicken underneath. Personal preference, yes, but maybe you feel the same way?
In this recipe, I both bake and grill the chicken legs. Bake first to ensure the chicken gets cooked fully and evenly- then finish off with grilling, either on an outdoor grill if weather is warm, or even on an indoor grill. I have done both.
I use my Homemade Sweet BBQ Sauce to coat them up. The end result will be juicy, tender, and very messy chicken legs!
You will need:
- Chicken Legs- I use one of the large family packs
- Sea Salt
- Homemade Sweet BBQ Sauce (or your favorite BBQ sauce.)
Rinse the Chicken. Pull back the skin. Sometimes it will pull right off, and sometimes it is more stubborn and does not want to completely slide off the bone at the end. That’s ok. Just let it hang off the back. It won’t be in the way.
Place in a large, lightly greased baking dish. Drizzle very lightly with oil and lightly rub and toss the chicken to coat it well.
Sprinkle well with Salt and Pepper.
Pour in about a 1/2 cup of water around the chicken.
Cover the dish tightly with foil.
Bake at 400 for 45- 50 minutes.
This will just about completely cook the chicken legs through.
In the meantime- stir together the Barbecue sauce and have it ready.
If using an outdoor grill, get it fired up, or get your indoor grill ready.
Remove the chicken legs from the oven and transfer to the grill. Immediately begin brushing on the barbecue sauce- make it nice and thick.
Cook on that side for 2-3 minutes. Turn the chicken over and brush that side with the barbecue sauce. Give them another 2 or 3 minutes. (you don’t want to burn them and you also do not want to cook them so much that you dry the chicken out. Since the chicken is already cooked, you are mostly getting the BBQ sauce hot and allowing the chicken to get those good grill marks on them)
Remove from the grill and place on a platter and serve.