Description
Juicy barbecue chicken legs sizzle with tangy Mexican-inspired flavors, promising a mouthwatering culinary journey. Crispy skin and tender meat blend perfectly, inviting you to savor each delectable bite of this irresistible summer classic.
Ingredients
Scale
Primary Protein:
- 4–5 pounds chicken legs
Spice Rub Components:
- 2 teaspoons (10 grams) onion powder
- 2 teaspoons (10 grams) garlic powder
- 1 teaspoon (5 grams) paprika
- 1 teaspoon (6 grams) coarse sea salt
- 0.5 teaspoon (1 gram) fresh cracked black pepper
- 1.5 tablespoons (22 milliliters) lemon juice
Sweet Barbecue Sauce Ingredients:
- 2 cups (480 milliliters) ketchup
- 1 cup (200 grams) brown sugar
- 0.75 cup (180 milliliters) honey
- 0.5 cup (120 milliliters) apple cider vinegar
- 1 tablespoon (15 grams) onion powder
- 1 tablespoon (15 grams) garlic powder
- 1 tablespoon (15 milliliters) soy sauce
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 0.5 tablespoon (7.5 grams) smoked paprika
- 2 teaspoons (10 grams) Dijon mustard
- 0.5 teaspoon (2.5 milliliters) liquid smoke
- 0.5 teaspoon (3 grams) coarse sea salt
- 0.25 teaspoon (0.5 grams) fresh cracked black pepper
- 0.5 tablespoon (7.5 g
Instructions
- Craft a robust barbecue sauce by blending ketchup, brown sugar, honey, apple cider vinegar, onion powder, garlic powder, soy sauce, Worcestershire sauce, smoked paprika, Dijon mustard, liquid smoke, sea salt, and black pepper in a saucepan. Simmer gently for 10-15 minutes, stirring periodically, then set aside to cool and intensify flavors.
- Thoroughly pat chicken legs dry with paper towels to ensure optimal seasoning adherence. Create a spice blend combining onion powder, garlic powder, paprika, salt, and black pepper. Generously coat each chicken leg with the spice mixture, ensuring even coverage.
- Drizzle fresh lemon juice over seasoned chicken legs, massaging the citrus into the spices. Allow the chicken to marinate for 30 minutes at room temperature, enabling the flavors to penetrate the meat.
- Prepare the grill, heating it to a precise 400-425°F. Clean and oil the grates to prevent sticking and promote beautiful grill marks.
- Position chicken legs directly over the flame. Grill for 5 minutes on the first side, then rotate and cook for another 5 minutes. Brush generously with prepared barbecue sauce, turning and basting for an additional 10 minutes to create a caramelized, glossy exterior.
- Remove chicken from the grill and tent with aluminum foil for 5 minutes, allowing juices to redistribute. Plate with extra barbecue sauce on the side for dipping, creating a mouthwatering presentation.
Notes
- Marinate longer for deeper flavor absorption, ideally 2-4 hours or overnight in the refrigerator.
- Adjust cooking time based on chicken leg size, ensuring internal temperature reaches 165°F for food safety.
- For crispy skin, pat chicken legs completely dry before seasoning and grill over direct high heat.
- Alternative cooking methods include oven baking at 425°F or using a cast-iron skillet for indoor preparation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 45752
- Calories: 380
- Sugar: 28 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 120 mg