Texas-Style BBQ 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 catsup
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 2-1/2
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 catsup, 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.
(Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6
inches from the heat for 28 to 32 minutes, turning once.) Brush with
sauce during the last 10 minutes of grilling or broiling. Heat
remaining sauce until bubbly; pass with chicken. Makes 6 servings.
When making this recipe in advance
Prepare sauce up to 48 hours ahead. Cover and refrigerate.
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