Saucy Chicken Legs Recipe


Preparation Time5 MinDifficulty LevelEasy
MethodMain Ingredient


 Chicken legs3 1⁄2 Pound (6 Pieces, 1.5 Kilogram)
For barbecue sauce
 Vegetable oil2 Tablespoon
 Onion1 , finely chopped
 Garlic2 Clove (10 gm), minced
 Chili sauce3⁄4 Cup (12 tbs)
 Cider vinegar1⁄2 Cup (8 tbs)
 Ketchup1⁄4 Cup (4 tbs)
 Orange juice1⁄4 Cup (4 tbs)
 Packed brown sugar2 Tablespoon
 Prepared horseradish2 Tablespoon
 Prepared mustard1 Tablespoon
 Worcestershire sauce1 Tablespoon
 Dried oregano1⁄2 Teaspoon
 Thyme1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3444 Calories from Fat 2097

% Daily Value*

Total Fat 241 g371.4%

Saturated Fat 60.1 g300.6%

Trans Fat 0 g

Cholesterol 1050 mg

Sodium 7270.1 mg302.9%

Total Carbohydrates 84 g27.9%

Dietary Fiber 7.2 g28.6%

Sugars 63 g

Protein 230 g459.3%

Vitamin A 49.5% Vitamin C 161.1%

Calcium 18.1% Iron 104.4%

*Based on a 2000 Calorie diet


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.
Let cool.
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.