I really like the concept of this recipe. Although I would like the bbq sauce a little sweeter saltier or smokier. This is a little more vinegary. Maybe I had the unfortunate experience of growing up too much on the bottled stuff. The prep for this recipe is very easy even the bbq sauce. I only had a package of 6 chicken legs so I halved the recipe to try it. I also cut the sauce cooking time in half. The chicken takes considerably longer than the 1 minute suggested. I recently had bbq'd chicken legs at a party which made me choose this recipe. I would definitely consider something like this to attempt again to feed a group for a bbq along with other meats. It's very affordable to make and there is much more meat than typical chicken wings. ty
I really like the concept of this recipe. Although I would like the bbq sauce a little sweeter saltier or smokier. This is a little more vinegary. Maybe I had the unfortunate experience of growing up too much on the bottled stuff. The prep for this recipe is very easy even the bbq sauce. I only had a package of 6 chicken legs so I halved the recipe to try it. I also cut the sauce cooking time in half. The chicken takes considerably longer than the 1 minute suggested. I recently had bbq'd chicken legs at a party which made me choose this recipe. I would definitely consider something like this to attempt again to feed a group for a bbq along with other meats. It's very affordable to make and there is much more meat than typical chicken wings. ty
I made this recipe for my daughter's birthday party. It was a huge hit without a piece remaining. I did breasts thighs wings and drumsticks all with the same recipe and they turned out great. I do agree with doubling the sauce. We will definitely be making this one again.
This was my first time trying to barbecue and it was pretty good. I made a few modifications along the way. First I doubled the spice rub (something I highly suggest) to make it more flavorful. I cut the cook time for the sauce down a little bit because it had started to burn. My biggest problem was the complicated cooking over indirect heat. After cooking the chicken as long as I could without burning it I realized that it still wasn't cooked in the center. I ended up putting it in the microwave to make it safe for consumption! If I were to make it again (which I don't think I will) I will probably cook it the way I would normally basting along the way!
We liked this recipe. I cooked 2 (joined) legs and thighs. I did add 1 TBS. each of molasses and brown sugar to the sauce. Browned leg quarters about 7 minutes on each side then turned and basted every 10 minutes. Very good and moist.
Great recipe with lots of flavor. I had two leg/thigh pieces that had to be used or I was going to have to toss. They marinated overnight.......and then the torrential rains came. I was not going to make my husband stand in the rain to grill these. I put them in the oven for 20 minutes and then added the bbq and continued to bake until they reached the internal temp of 165. The flavor was delicious and the chicken was so moist. I can't wait to try this again when we can grill them. 'Best Vodka Sauce' with pasta from AR was served with it. Thank you rachelu for sharing your recipe.
Our 11 year old daughter who loves to cook made tgis for the family tonight and it was THE BEST chicken drum sticks we have ever had...seriously. My husband even told her to print this out because he wants it again!!!
This is a really good and overall simple recipe...I did however make a few changes as I was out of some time but I think this would be perfect as is! My changes are: I had three packs of chicken that would have gone bad it not used asap so I tripled the recipe and hoped for the best. I started too late to marinade for the stated 9 hours so I made the paste and marinaded for 2 1/2 hours ( it turned out great but I'm sure 9 hours gives more flavor.) Then I made the sauce we have some heat loving people in our family and it seemed as though it might be a little too sweet so into the sauce I added 1 tea cayenne pepper and some hot sauce. I followed the advice of some other reviewers and do agree that the chicken could be browned for a lot longer than one minute. I served it with mashed potatoes and green beans...Yum!
This was very good and simple to make. I doubled the sauce recipe because we like to have some on the side...especially for reheating.
This was my first attempt at BBQ chicken legs. It was easy and the results were good. My only thing and this is not the recipes' fault is that it took a lot longer than 45 minutes to get the legs up to 165 degrees. Now that I've done it once I know I need to turn my grill up a bit higher next time. That's not why 4 stars though; it was good but I usually give 5 stars to recipes that absolutely amaze me. This was a good primer on BBQ legs and I'll probably do it again:). Thanks!
