Barbecue Chicken Legs

I am always looking for recipes with drumsticks as Normy loves them! So I found this one by my MOST favorite blogger!

(I obviously cut this recipe in half as it calls for 18 chicken legs, Normy and I couldn’t eat that many)


■18 whole Chicken Legs
■1 Tablespoon Canola Oil
■¼ whole Onion, Diced
■2 cloves Garlic, Minced
■1 cup Ketchup
■¼ cups Packed Brown Sugar
■2 Tablespoons (additional) Brown Sugar
■4 Tablespoons Distilled Vinegar (less To Taste)
■1 Tablespoon Worcestershire Sauce
■⅓ cups Molasses
■4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In)
■ Dash Of Salt

Preheat oven to 425 degrees. Place chicken legs on a broiler pan or any pan with a rack, then roast for 20 minutes.

While the chicken is roasting, heat canola oil in a saucepan over medium-low heat. Add onion and garlic, and cook for five minutes, stirring, being careful not to burn them.

Reduce heat to low. Add all remaining ingredients and stir. Allow to simmer while the chicken roasts. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.)

After 20 minutes of roasting, crank on the broiler to get a little color on the legs. Broil for five minutes.

Remove chicken legs from oven. Reduce oven to 350 degrees. With tongs, dip each chicken leg into the sauce, submerging completely.
Place back onto the pan. After all chicken is coated, return pan to oven for five minutes, or until hot and sizzling.

Remove from oven. Brush/dab generously with remaining sauce. Allow chicken to sit a few minutes before serving.


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