Honey BBQ Chicken Legs (Print Version)
# Ingredients:
→ Tangy BBQ Glaze
01 -
2 cups tomato ketchup
02 -
1 cup dark brown sugar
03 -
3/4 cup natural honey
04 -
1/2 cup tangy apple vinegar
05 -
1 tablespoon dried onion powder
06 -
1 tablespoon crushed garlic powder
07 -
1 tablespoon dark soy sauce
08 -
1 tablespoon tangy Worcestershire sauce
09 -
1/2 tablespoon smoky paprika
10 -
2 teaspoons spicy Dijon mustard
11 -
1/2 teaspoon hickory liquid smoke
12 -
1/2 teaspoon chunky sea salt
13 -
1/4 teaspoon ground black pepper
14 -
1/2 tablespoon regular sugar (if needed)
→ Chicken and Dry Rub
15 -
4-5 pounds chicken drumsticks
16 -
2 teaspoons dried onion powder
17 -
2 teaspoons minced garlic powder
18 -
1 teaspoon regular paprika
19 -
1 teaspoon chunky sea salt
20 -
1/2 teaspoon ground black pepper
21 -
1 1/2 tablespoons squeezed lemon juice (about half a lemon)
22 -
3/4 cup Tangy BBQ Glaze
# Instructions:
01 -
Stir all the BBQ glaze stuff together until smooth. Put it aside for later. For tastier results, make it up to 3 days early and keep in the fridge. When you're ready to use it, warm it up slowly to soften those sugars. Keep 3/4 cup separate for your chicken.
02 -
Combine all the dry rub ingredients except the lemon. Wipe the chicken legs dry and put them in a big container or zip bag. Sprinkle the spice mix all over them, then squeeze the lemon juice on top. Mix everything up with clean hands or grab some tongs. Let it sit for 30 minutes.
03 -
Fire up your grill to 400-425°C. Take that 3/4 cup of sauce and set it aside for brushing on the chicken.
04 -
Throw the chicken right over the fire and shut the grill. Let it cook for 5 minutes, then flip it over and give it another 5.
05 -
Turn the chicken to a new side and brush some sauce on the top using a silicone brush. Close the lid and wait 5 minutes. Flip to the last side, add more sauce, close the lid and cook 5 more minutes.
06 -
Take the chicken off the grill and wrap it up in foil right away. Let it sit for 5 minutes. Throw out any leftover sauce from your basting cup.
07 -
If you want, brush on some fresh sauce before serving or just put extra sauce in a bowl for dipping.
# Notes:
01 -
You can make your sauce a few days before cooking to let the flavors blend better.
02 -
Never reuse sauce that touched raw chicken and keep a clean portion for serving.