BBQ chicken legs

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 224, total fat 11 G., saturated fats 2 G., proteins 15 G., carbohydrates 16 G., fiber 1 G., cholesterol 71 mg, sodium 713 mg, sugar 12 G.

These savory North Carolina-style barbecue-flavored chicken drumsticks are cooked entirely on the stovetop. The sauce thickens as the drumsticks simmer, making this dish easy to make even on weeknights. It also keeps well in the refrigerator, so you can make it in advance for the week. You can reheat the drumsticks in the sauce, remove them from the sauce, and grill them, or remove the meat from the bones, toss it with the sauce, and use it in sandwiches and tacos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. vegetable oil
Half a small onion, finely diced (about 1/2 cup)
3 cloves garlic, crushed
1.5 tsp chili powder
0.5 cups ketchup
1/4 cup apple cider vinegar
2 tbsp mustard
2 tablespoons light brown sugar
8 chicken drumsticks (about 1 kg), skin removed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken drumsticks, chili seasoning, ketchup, apple cider vinegar, mustard, barbecue sauce

Cooking the dish according to the recipe:

Barbecue sauce:

Heat vegetable oil in a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and golden, 5-7 minutes. Add the garlic and chili powder and cook until softened, about 1 minute. Add the ketchup, vinegar, mustard, brown sugar, 1 teaspoon of salt, and a few grinds of freshly ground black pepper. Stir to combine.
Add the chicken to the pan with the sauce, turning to coat. Reduce the heat to medium-low and simmer, adjusting the heat as needed. Cover and cook, turning the legs, until tender when pierced with a knife and the internal temperature reaches 165°F (insert a thermometer away from the bone), 35 to 40 minutes.

Remove the lid and continue to simmer until the sauce is thick like molasses, turning the legs several times to coat thoroughly, about 5 minutes. Transfer to a plate and serve immediately.

Categories:

recipe / Picnic / Summer dishes / Calorie content of prepared meals / Main courses / Bird / Sandwiches / Appetizers / Beer snacks / Meat appetizers / Food Network - recipes / American cuisine