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Texas-Style Barbecued Chicken Legs
1 Tablespoon margarine or butter
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon chili powder
1/4 teaspoon ground sage
1/2 cup catsup
2 Tablespoons water
2 Tablespoons vinegar
1 Tablespoon sugar
1 Tablespoon lemon juice
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon cracked black pepper
6 chicken legs (thigh-drumstick piece) (about 21/2 pounds total)
For sauce, in a saucepan melt margarine or butter. Add onion, garlic, chili powder, and sage. Cook and stir until onion is tender.
Stir in catsup, water, vinegar, sugar, lemon juice, Worcestershire sauce, salt, bottled hot pepper sauce, and black pepper.
Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes, stirring occasionally.
Meanwhile, grill chicken, skin side down, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and cooked through.
Brush with sauce during the last 10 minutes of grilling. Heat remaining sauce until bubbly; serve with chicken.