Chicken legs are economical, easy to make and kids love them! The proof is in the picture as you see my twin nephews enjoying them! My brother Brad (his boys pictured) makes these slightly different than I do. He likes to â€œbabysitâ€ the chicken on the grill turning frequently and adjusting the fire while enjoying an ice cold long neck Bud Light. However, I donâ€™t have time to â€œbabysitâ€ my chicken. I sear them on the grill first to get the grill flavor and then transfer them to the oven to finish the cooking process. Ingredient amounts serves 4.
2 pounds of chicken legs about 4 plump legs
1/4 cup of olive oil
1 teaspoon of kosher salt and fresh ground pepper
1/2 cup of your favorite BBQ sauce
Additional BBQ Sauce
Blue Cheese Dressing
Remove chicken legs from package and give a quick rinse under water. Place on a plate and pat dry with a paper towel. Add olive oil and coat chicken. Sprinkle legs with kosher salt and fresh ground pepper. Preheat a grill to medium high and sear chicken on all sides to lock in the flavor, about 5 – 10 minutes total time, depending on the type of grill you are using and the size of the chicken legs. Place on a baking sheet coated with non-stick cooking spray or foil and place in a preheated oven at 375 degrees and bake for 30 minutes. Remove, cover with BBQ sauce and return to the oven for 10 more minutes. Serve with condiments if using and enjoy!
Suggested Side Dish
Maggieâ€™s Creamy Potato Salad with Fresh Dill or Creamy Pasta Salad with Shrimp and round it out with Quick Cooked Corn on the Cob.
Lemonade, ice tea or try our Watermelon Cooler that kids and adults alike will love! Or try a beer, such as, an ice cold long neck Bud or Bud Light, Saint Arnoldâ€™s Lawn Mower Pilsner AleÂ (Houston, TX) or Skinny Dip New Belgium Brewing (Ft. Collins, CO).Â Wine lovers try Alexander Valley VineyardsÂ® dry ROSÃ‰ of SANGIOVESE, Toad HollowÂ® Dry Pinot Noir RosÃ© Eye of the Toad (Sonoma County) or Robert Hall RosÃ© de Robles (Paso Robles)Â whichÂ are a dry RosÃ©s.
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