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surprisingly easy. Ree Drummond I ❤ u!

I used Ree’s BBQ Chicken Recipe and tweaked it a bit since I have a habit of doing so whenever I try a new recipe. =P Instead of Chicken Legs I used Bone-in, Skin on Breasts and I made for 2 so I had a lot of sauce leftover…must…make…ribs…mMMmMmm~

(*My substitutions will be in parentheses)

Barbecue Chicken Legs

Added by Ree on April 20, 2011 in Main CoursesPoultry

Prep Time 10 Minutes
Cook Time 25 Minutes
Servings 9 Difficulty Easy


  • 18 whole Chicken Legs (2 bone in, skin on chicken breasts)
  • 1 Tablespoon Canola Oil (1 tbsp Rosemary Garlic Oil)
  • ¼ whole Onion, Diced
  • 2 cloves Garlic, Minced
  • 1 cup Ketchup
  • ¼ cups Packed Brown Sugar
  • 2 Tablespoons (additional) Brown Sugar
  • 4 Tablespoons Distilled Vinegar (less To Taste) (3 tbsp Distilled Vinegar (not a big fan of vinegary bbq sauce))
  • 1 Tablespoon Worcestershire Sauce
  • ⅓ cups Molasses
  • 4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In) (2 Chipotle Peppers in Adobo Sauce)
  • Dash Of Salt

Preparation Instructions

Preheat oven to 425 degrees. Place chicken legs on a broiler pan or any pan with a rack, then roast for 20 minutes.

While the chicken is roasting, heat canola oil in a saucepan over medium-low heat. Add onion and garlic, and cook for five minutes, stirring, being careful not to burn them.

Reduce heat to low. Add all remaining ingredients and stir (Blend with a stick blender until smooth). Allow to simmer while the chicken roasts. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.)

After 20 minutes of roasting, crank on the broiler to get a little color on the legs. Broil for five minutes.

Remove chicken legs from oven. Reduce oven to 350 degrees. With tongs, dip each chicken leg into the sauce, submerging completely. Place back onto the pan. After all chicken is coated, return pan to oven for five minutes, or until hot and sizzling.

Remove from oven. Brush/dab generously with remaining sauce. Allow chicken to sit a few minutes before serving.

Smoky, sweet, spicy yummmmmmm~

As a side dish I wanted something sorta healthy (we had binged on Samgyubsal (Korean Pork Belly BBQ) at 10pm the night before…=P) So I threw a mish mash of things together. It ended up being like a Brown Rice Amandine.

If you’ve ever have made or had Green Beans Amandine, you know it consists of green beans, butter, salt, pepper, lemon juice, and sliced almonds…well I added those ingredients to Brown Rice and mixed veggies. hehehehe nutty nutty nutty goodness~

Brown Rice Amandine

1 C cooked Brown Rice
1 TBSP fresh squeezed lemon juice
1 TBSP Unsalted Butter
1 tsp Salt (I used Mrs. Dash)
1/2 tsp Pepper
1/2 tsp Thyme (Fresh or Dry, your preference)
2 TBSP Sliced Almonds
1/2 C Frozen Mixed Vegetables

Melt Butter in a sauce pan until almost browned (about 5 minutes). Add all of the rest of the ingredients and saute for 5 minutes on medium heat until frozen veggies are thawed.

MmmM~it was so good~

Hubs really enjoyed it too. yay! Another chicken dish under the belt. Hubs can happily eat chicken for the rest of his life.