Best 3 Grilled Chicken Legs With Cocktail Barbeque Sauce Recipes
Indulge in the tantalizing flavors of grilled chicken legs basted in a luscious cocktail barbecue sauce. This delectable dish promises a perfect balance of smokiness, sweetness, and tanginess. The tender chicken legs, marinated in a blend of savory spices, are grilled to perfection, resulting in a crispy outer layer and a succulent interior. The accompanying cocktail barbecue sauce, a harmonious blend of ketchup, mustard, brown sugar, Worcestershire sauce, and a touch of liquid smoke, elevates the chicken to a new level of flavor. This recipe also includes instructions for a tangy ranch dressing and a refreshing cucumber salad, offering a delightful contrast to the richness of the chicken. Get ready to impress your taste buds and embark on a culinary journey with this grilled chicken legs extravaganza.
Here are our top 3 tried and tested recipes!
GRILLED CHICKEN LEGS
Tender, juicy chicken legs in a delicious seasoning that are grilled for a quick and easy dinner!
Provided by Julie Evink
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat grill to 350 degrees F.
- In a small bowl combine all the rub ingredients, set mixture aside.
- Pat chicken dry with paper towel. Place chicken in a plastic resealable bag or bowl. Add olive oil and toss to coat.
- Add spice mixture to bag or bowl and toss to coat chicken legs.
- Place chicken legs on preheated grill over direct heat. Grill for 30 minutes, rotating every 10 minutes, or until they reach an internal temperature 165 degrees F. I actually prefer my chicken legs about 180-190 degrees so they fall off the bone and there's no bloody spots around the bone.
Nutrition Facts : Calories 344 kcal, Carbohydrate 1 g, Protein 21 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 120 mg, Sodium 693 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED CHICKEN WITH REDEYE BBQ SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Sprinkle the chicken on both sides with salt and pepper and drizzle with the oil. Place the chicken skin-side up over direct heat and close the grill. Cook for 2 minutes. Flip the chicken and continue to cook with the lid down for 1 additional minute.
- Meanwhile, whisk together the barbecue sauce and coffee in a small saucepan.
- Flip the chicken again so it's skin-side up, move over to indirect heat and brush with some of the redeye barbecue sauce. Close the grill and cook, brushing with the redeye barbecue sauce every 10 minutes, until instant-read thermometer registers 160 degrees F, about 25 minutes. Remove the chicken from the grill and rest at least 5 minutes before serving. Bring the leftover redeye barbecue sauce to a simmer over direct heat for several minutes. Serve the chicken with the redeye barbecue sauce on the side or poured over.
- (Alternatively, you can bake the chicken skin-side up on a wire rack-lined rimmed baking sheet in a 450 degrees F oven for 25 minutes. You do not need to flip the chicken.)Who's Dining:
GRILLED BBQ CHICKEN
Nothing says summer like grilled BBQ chicken. Serve with grilled corn, you're pretty much tasting America.
Provided by Brian Genest
Categories BBQ & Grilled Chicken
Time 4h35m
Yield 4
Number Of Ingredients 4
Steps:
- Mix barbecue sauce and salad dressing together.
- Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
- Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
- Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
- Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
- Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 876.8 calories, Carbohydrate 74.1 g, Cholesterol 188.4 mg, Fat 44.7 g, Fiber 1.1 g, Protein 41.4 g, SaturatedFat 10.4 g, Sodium 3249.2 mg
Tips:
- Choose the right chicken legs: Look for chicken legs that are plump and have a good amount of meat on them. Avoid legs that are thin or have a lot of skin.
- Make sure the chicken legs are cooked thoroughly: Chicken legs should be cooked to an internal temperature of 165 degrees Fahrenheit. You can check this by inserting a meat thermometer into the thickest part of the leg.
- Let the chicken legs rest before serving: This will allow the juices to redistribute throughout the meat, making them more tender and flavorful.
- Use a good quality cocktail sauce: The cocktail sauce is what really makes this dish special. Be sure to use a sauce that you enjoy the taste of.
- Serve the chicken legs with your favorite sides: These chicken legs can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Grilled chicken legs with cocktail barbecue sauce is a delicious and easy-to-make dish that is perfect for any occasion. Whether you're cooking for a weeknight meal or a special event, these chicken legs are sure to be a hit. So fire up your grill and give this recipe a try!
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