Few states do barbecue quite as well as Texas. The state is famous for it, alongside sweeping ranches and giant convenience stores. If you want to replicate the great taste of Texas barbecue at home, this recipe is the way to do it.
You might gawk at the extensive ingredients list for this recipe, but each and every ingredient is essential if you want this to taste like proper Texas barbecue. The chicken you get out of this recipe will pop with flavor in each and every bite. This will quickly become a family favorite.
It's important to leave the chicken undisturbed until it's time to turn it. Moving the chicken too frequently while grilling will result in an unevenly-heated chicken. Don't worry about the chicken while it's cooking. Forget about it until the recipe tells you otherwise!
You have to serve classic barbecue sides with these chicken legs. Baked beans are a go-to, as is macaroni and cheese, potato salad, and coleslaw. Barbecues are meant to be hearty and filling, so don't skimp out on the sides! Have a nice dessert to finish off your meal, and you'll be golden.
Texas-Style Barbecued Chicken Legs
Ingredients:
1 tablespoon margarine or butter
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon chili powder
1/4 teaspoon ground sage
1/2 cup ketchup
2 tablespoons water
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon cracked black pepper
6 chicken legs (thigh-drumstick piece) (about 21/2 pounds total)
Directions:
For sauce, in a saucepan melt margarine or butter. Add onion, garlic, chili powder, and sage. Cook and stir until onion is tender.
Stir in ketchup, water, vinegar, sugar, lemon juice, Worcestershire sauce, salt, bottled hot pepper sauce, and black pepper.
Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes, stirring occasionally.
Meanwhile, grill chicken, skin side down, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and cooked through.
Brush with sauce during the last 10 minutes of grilling. Heat remaining sauce until bubbly; serve with chicken.
The image featured at the top of this post is ©AS Foodstudio/Shutterstock.com.