Tasty Honey BBQ Chicken Legs

These finger-licking BBQ chicken legs nail that perfect mix of tacky, sugary, and woodsy tastes that'll make your backyard cookout unforgettable. Our DIY sauce blends basic stuff with a couple hidden extras that turn regular chicken legs into something your friends won't stop talking about.

I came up with this after too many BBQ chicken fails that ended up either black as coal or raw in the middle. The technique where you flip multiple times makes sure everything cooks evenly and gets that perfect sugar crust without burning.

Ingredients

• Ketchup: Works as the foundation and brings natural sweetness and tang
• Brown sugar: Gives that classic BBQ richness
• Honey: Brings fancy sweetness and helps everything get that nice glaze
• Apple cider vinegar: Cuts through sweetness with needed sourness
• Onion powder and garlic powder: Add savory flavors without chunks
• Soy sauce and Worcestershire sauce: Pack in that rich, meaty taste
• Smoked paprika: Brings that smoky punch without actual smoke
• Dijon mustard: Adds mild heat and helps the sauce mix smoothly
• Liquid smoke: Creates real BBQ taste even using a gas grill
• Sea salt and black pepper: Make all other flavors pop
• Chicken legs: Have the ideal meat-to-bone balance for grilling
• Onion powder and garlic powder: Build a tasty base
• Paprika: Brings nice color and soft flavor that works with the sauce
• Sea salt: Boosts the chicken's own flavors
• Black pepper: Adds soft heat throughout
• Lemon juice: Softens the meat and adds freshness

Step-by-Step Instructions

Prepare the Barbecue Sauce:

Mix all sauce stuff in a pot over medium heat. Keep stirring until sugar melts completely and the mix starts bubbling gently. Turn down to low and let it bubble for about 15 minutes till it thickens up a bit. It should stick to a spoon but still pour easily. Take it off the heat and let it cool a little before using. This makes around 3 cups of sauce.

Season the Chicken:

Mix all the dry spices in a small bowl. Wipe the chicken legs completely dry with paper towels so the seasoning sticks better. Put chicken in a big bowl and sprinkle spices evenly all over. Squeeze fresh lemon juice over everything and toss well to coat each piece. Let the chicken sit for 30 minutes at room temp to soak up flavors.

Preheat and Prepare:

Get your grill hot to medium-high heat around 400-425°F. For gas grills, make one side direct heat and one side indirect. For charcoal, push the coals to one side. Scrub and oil the grates so nothing sticks. Keep 3/4 cup of BBQ sauce ready for brushing.

Initial Grilling Phase:

Put chicken legs right over the flames with the meatiest parts over the hottest spots. Close the lid to keep heat in. After exactly 5 minutes, open up and flip each piece over. Close again and cook 5 more minutes. The chicken should show some grill marks but won't be fully done yet.

Sauce Application Phase:

Turn the chicken to a third side showing fresh surface. Using a bendy brush, slap BBQ sauce generously on the top side of each piece. Close the lid and cook for 5 minutes so the sauce starts to caramelize. Carefully flip to the fourth side without losing the sauce. Brush sauce on this new side, close the lid, and cook the last 5 minutes.

Resting Period:

Take chicken off the grill and put on a serving plate right away. Cover loosely with foil and let it sit for exactly 5 minutes. This key step lets juices move throughout the meat for maximum tenderness. Throw out any leftover sauce from your brushing portion since it touched raw chicken.

Serving Preparation:

After resting, you can brush on one last coat of fresh BBQ sauce for max flavor and looks. Or just put extra sauce on the side so people can add what they want. Top with fresh herbs if you feel fancy and serve while still warm.

Pin it

Liquid smoke is my sneaky trick in this recipe. After trying tons of BBQ sauce versions, I found that just a tiny bit gives you that real smokehouse taste without drowning out the other ingredients. Now my family asks for this exact sauce on everything from ribs to hamburgers.

Storage and Leftovers

The homemade sauce stays good in a sealed container in the fridge for up to two weeks. The flavors actually get better after a day or two, making it great for planning ahead. If it gets too thick while stored, just warm it up with a spoonful of water to make it pourable again.

Customizing Your Sauce

What's great about this BBQ sauce is how easy it is to change. For a hotter version, throw in 1-2 teaspoons of cayenne or a tablespoon of your go-to hot sauce. If you want it less sweet, cut the brown sugar to 3/4 cup and bump up the Worcestershire to 2 tablespoons. For a darker, richer taste, swap 1/4 cup of the brown sugar with blackstrap molasses.

Serving Suggestions

These BBQ chicken legs go great with typical picnic sides. Creamy slaw gives a cool crunch next to the sweet sticky meat. Old-school potato salad or mac and cheese offers comfort food that works well with the bold flavors. For something lighter, grilled corn on the cob with butter and salt makes a perfect summer buddy.

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The mix of sweet, smoky, and tangy flavors in this makes BBQ chicken legs you'll want to cook again and again.

Frequently Asked Questions

→ Can I mix up the barbecue sauce early?

You can totally make the sweet sauce up to 3 days before your meal and keep it in the fridge. Just warm it up on low heat before you use it so all the sugars melt together and it goes on smoothly when you brush the chicken.

→ How can I tell when my chicken legs are done?

Your chicken should reach 165°F (74°C) inside. If you follow the cooking time in the recipe (about 20 minutes total at 400-425°F with turning), you'll usually get properly cooked chicken, but a meat thermometer will tell you for sure.

→ Will this sauce work on other meats too?

For sure! This sweet sauce tastes great on pork ribs, chicken wings, chicken thighs, or even brushed on grilled salmon. The honey and brown sugar create a lovely sticky coating on pretty much any protein.

→ Why should I let the chicken rest after cooking?

Covering the chicken with foil for 5 minutes helps all the juices spread back through the meat instead of running out when you cut it. This makes your chicken legs juicier and more flavorful, plus it lets the sauce set up a bit better on the outside.

→ Can I cook these chicken legs in my oven?

You can definitely bake these legs in your oven at 400°F (200°C) for around 35-40 minutes. Just turn them and brush with sauce halfway through. Want that grilled look? Put them under the broiler for 2-3 minutes after adding the last coat of sauce.

→ Do I really need liquid smoke for the sauce?

Liquid smoke adds that outdoor cooking flavor to your sauce, but you don't have to use it. If you don't have any, just add more smoked paprika (about a tablespoon) or skip it completely. Your sauce will still taste great, just with a bit less smokiness.