BBQ Chicken Legs
Meat and potatoes does not have to be boring. It can be easy, quick, inexpensive,
and did I mention tasty and delicious?
Why I love this recipe so much
This baked bbq chicken leg recipe has a twist with its Asian flavors, and by making extra you can set yourself up for a completely different recipe the next night! If I can get two meals out of one, I’m going to do it. This bbq chicken leg recipe is one of those meals. I always make extra, and I set the extra chicken legs aside so we don’t accidentally eat them all and then I’m lost as to what to make the next night. I also make extra rice.
Oh, your family will think you’ve turned into a kitchen wizard!! You’re very welcome. Anytime. I’m here for ya.
Gather these ingredients
Whisk everything (sans chicken legs) together, dip each leg in the sauce, and return to the baking sheet. Reserve the remaining sauce for spooning over the legs partway through the baking time.
Oh My My MY the sauce gets all sticky and caramelized! You will not be able to keep your fingers out of it!
You will need a spoon to drizzle the extra sauce on your rice…OH, I forgot to tell you I serve this with rice (brown or white) and roasted broccoli. Also,, if you plan on repurposing the leftover chicken legs into meal number two >Chicken Stir Fry, you must make double the rice you normally would eat. I usually make 4 cups of rice, so if I want to make a second meal from the leftovers, I make 6-8. It doesn’t have to be exact. The Chicken Stir Fry’s leftovers are alsofantastic, so making more is always a good idea!
I grew up eating oven-baked BBQ Chicken every Friday night. It was our Friday night meal. Easy, inexpensive, and the leftovers were always good for Saturday! My friend Melissa always tried to score a sleepover on Friday nights for my mom’s BBQ Chicken. It was that good! This sauce is not my mom’s recipe; it’s one I arrived at after I didn’t have any ketchup, but I did have hoisin sauce, and I remembered another chicken recipe I made from a church cookbook that used apricot preserves in the BBQ
I hope you enjoy!
Sheila
BBQ Chicken Legs
Equipment
- 1 baking sheet
Ingredients
- 14 chicken legs
- salt and pepper
bbq sauce
- 3/4 cup apricot preserves
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/4 tsp Chinese five spice seasoning
Instructions
Preheat oven to 375 degrees
- Whisk all bbq sauce ingredients together in a small bowl.
- Dip each leg in sauce and lay back on baking sheet. Place baking sheet on middle rack of preheated oven bake for 30 minutes. Remove and spoon remaining sauce over chicken, return to oven and back for an additional 15 minutes or until meat appears to be falling off bone and the sauce has caramelized on the chicken legs. (if using a meat thermometer internal temperature of leg or thigh meat should be 170-175℉ to be considered safe)
Notes
Nutrition
Yum! Will have to try. I grew up with my dad making apricot preserves every summer.
I’m trying to think how long these chicken legs would last for the two of us. 🙂 We’d be eatin’ them legs for days! Good thing they look so good.
Ha! Legs for days! Think company ;D I’m sure this sauce would make perfect wing dings for an appetizer!