Grilled chicken legs in barbecue sauce

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1509, total fat 62 G., saturated fats 12 G., proteins 86 G., carbohydrates 155 G., fiber 34 G., cholesterol 192 mg, sodium 1441 mg, sugar 24 G.

The main goal of this recipe is to use up the shrimp cocktail sauce that's sometimes left over from parties. It makes a great base for chicken barbecue sauce! Grill the chicken, brush it with the sauce, and serve with a bean and celery salad on the side. It's a delicious and juicy summer treat.

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:

0.5 cup apple cider vinegar
0.5 cup rapeseed oil (canola)
1/4 cup + 2 tsp molasses
1 can (430 g) canned black beans, rinsed
1 can (430 g) pinto beans, rinsed
2 celery stalks with leaves, thinly sliced, leaves separated from stalks
2 small red onions, 1 finely diced (0.5 cup), 1 coarsely chopped (1/3 cup)
4 cloves garlic, crushed
1.5 cups ready-made cocktail sauce
4 chicken legs (about 1 kg)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken legs, barbecue sauce, celery, pinto beans, black beans, molasses

Cooking the dish according to the recipe:

In a large bowl, combine 5 tablespoons vinegar, 3 tablespoons canola oil, 2 teaspoons molasses, and a pinch each of salt and black pepper. Add the beans, celery stalks, and diced onion. Gently toss to distribute the ingredients evenly. Season with salt and pepper if needed. Cover with plastic wrap and refrigerate until ready to serve.
In a large saucepan, heat 3 tablespoons of canola oil over medium heat. Add the chopped onion and cook until softened and lightly browned, stirring occasionally, about 5 minutes. Add the garlic and cook until softened, about 2 minutes, stirring constantly. Add the cocktail sauce, remaining molasses, and vinegar. Bring to a boil, then reduce the heat. Simmer, uncovered, until the sauce thickens slightly, about 5 minutes. Turn off the heat and pour half the barbecue sauce into a small bowl. Keep the remaining sauce warm until ready to serve.

Preheat an outdoor grill or large cast-iron grill pan over medium heat. Brush the chicken with the remaining oil and season generously with salt and black pepper. Grill the chicken until charred on both sides (it will not be cooked through), 15 to 20 minutes. Generously baste the chicken with the reserved barbecue sauce and continue grilling until the internal temperature reaches 160°F (71°C), about 5 minutes more. Transfer the chicken to a large plate and let it rest for at least 5 minutes before serving.
Serve the chicken legs with the remaining warm barbecue sauce and chilled bean salad. Garnish with chopped celery leaves.

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