Wednesday, July 11, 2012

Barbecued Chicken Legs

Last Friday I was in the produce department of Kroger when a thought hit me: I hadn't decided what to make for our college people on Sunday night! After some serious brainstorming and a check in the meat department for sales, I decided on trying my hand at barbecued chicken legs. I ended up getting 15 drumsticks for about $4.50! I decided to make my own barbecue sauce with whatever I had on hand. This recipe will work for any amount of chicken, though.

Barbecued Chicken Legs

chicken legs
lemon-pepper seasoning
garlic salt

Remove the skin from the drumsticks. This is the most time consuming part of the process, and many stores sell them already skinned - especially during grilling season. Lay the legs out on a foil-lined cookie sheet. Sprinkle them lightly with the two seasonings, flip 'em over and season that side, too. Roast them in the oven at 375° for 30 minutes, turn, roast 15 minutes more. During the last 15 minutes, baste them occasionally with the barbecue sauce. Serve with more sauce on the side for dipping.

Red-Eye BBQ Sauce

1 cup brewed coffee
1/2 cup salsa
1/2 cup ketchup
1/3 cup honey
1/3 cup apple-cider vinegar
1/4 cup soy sauce
1/4 teaspoon black pepper

Combine all in a small saucepan. Bring to a boil; reduce heat and simmer for 30-35 minutes (while chicken bakes). Store leftover sauce in the refrigerator.

Since I was feeding a crowd and we eat after the evening church service, I elected to finish these off in the slow cooker. After the roasting process, without basting them, I put the drumsticks in my slow cooker insert and poured the completed Red-Eye BBQ Sauce over them. The insert went into the fridge until the next day, when I set the slow cooker to low before going to church that evening. They heated for about 3 hours, which was perfect! Enough to heat them through, but not to cook them any further.

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