Bbqchickenlegswithsauteedveggies Recipes

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BAKED BBQ CHICKEN LEGS AND THIGHS



Baked BBQ Chicken Legs and Thighs image

A recipe for easy baked BBQ chicken featuring chicken legs and thighs, plus a quick, homemade barbecue sauce (optional).

Provided by Kelly Anthony

Categories     Main Course

Time 1h5m

Number Of Ingredients 4

4 tablespoons Canola Oil (separated)
3 pounds Chicken Legs and Thighs (bone-in and skin on)
1 tablespoon TAK House Seasoning ((or your favorite seasoning blend))
1 ½ cups sweet and sticky-style BBQ sauce

Steps:

  • Preheat oven to 350°, and pour a ½ cup of barbecue sauce in a 9x13" casserole dish and set aside.
  • Heat 3 tablespoons of Canola oil in a large sauté pan over medium-high heat. Pat legs and thighs dry with a paper towel and drizzle with the remaining tablespoon of Canola oil. Add seasoning and rub into chicken evenly on all sides.
  • Taking care not to overcrowd the pan, add the chicken skin-side down, and cook 3-4 minutes without jostling. Turn the chicken over and cook for an additional 3 minutes. Remove from the pan and place in casserole dish.
  • Brush evenly with remaining barbecue sauce on both sides, cover dish with aluminum foil and bake for 30 minutes.
  • Remove the foil, place the chicken back into the oven and increase the temperature to 375°. Bake for an addition 15 minutes. Serve and enjoy.

Nutrition Facts : Calories 698 kcal, Carbohydrate 26 g, Protein 37 g, Fat 48 g, SaturatedFat 11 g, Cholesterol 216 mg, Sodium 798 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

BBQ CHICKEN LEGS



BBQ Chicken Legs image

Categories     Chicken     Kid-Friendly     Quick & Easy     Dinner     Lunch     Weelicious     Small Plates

Number Of Ingredients 10

Basic bbq sauce:
1 cup organic ketchup
1/3 cup packed dark brown sugar
2 tablespoons apple cider vinegar
2 tablespoons worcestershire sauce
2 garlic cloves, minced
1 teaspoon paprika
For the chicken legs:
1 teaspoon kosher salt
2 pounds chicken legs

Steps:

  • Basic BBQ Sauce:
  • 1. In a small saucepan over medium heat, stir together all the ingredients.
  • 2. Bring to a boil, stirring frequently, reduce heat to low and simmer 2-3 minutes, until sauce has thickened.
  • 3. Allow BBQ Sauce to cool, then store in an airtight container in the fridge until ready to use.
  • For the Chicken Legs:
  • 1. Preheat oven to 375F.
  • 2. Place the chicken legs in a large mixing bowl, sprinkle with the salt, and coat with 1/2 cup of the BBQ sauce, cover and marinate for 30 minutes in the fridge.
  • 3. Place the chicken legs on a baking rack over a foil lined baking sheet, baste with extra BBQ sauce, if desired, and roast for 45 minutes.

BBQ CHICKEN LEGS



BBQ Chicken Legs image

Simple comfort food. From epicurious, May 2015.

Provided by Vicki Butts (lazyme)

Categories     Chicken

Time 1h

Number Of Ingredients 10

BASIC BBQ SAUCE:
1 c ketchup
1/3 c dark brown sugar, packed
2 Tbsp apple cider vinegar
2 Tbsp worcestershire sauce
2 garlic cloves, minced
1 tsp paprika
FOR THE CHICKEN LEGS:
1 tsp kosher salt
2 lb chicken legs (i use thighs too)

Steps:

  • 1. Basic BBQ Sauce: In a small saucepan over medium heat, stir together all the ingredients.
  • 2. Bring to a boil, stirring frequently, reduce heat to low and simmer 2-3 minutes, until sauce has thickened.
  • 3. Allow BBQ Sauce to cool, then store in an airtight container in the fridge until ready to use.
  • 4. For the Chicken Legs: Preheat oven to 375F.
  • 5. Place the chicken legs in a large mixing bowl, sprinkle with the salt, and coat with 1/2 cup of the BBQ sauce, cover and marinate for 30 minutes in the fridge.
  • 6. Place the chicken legs on a baking rack over a foil lined baking sheet, baste with extra BBQ sauce, if desired, and roast for 45 minutes.

BBQ CHICKEN LEGS WITH SAUTEED VEGGIES



BBQ Chicken Legs With Sauteed Veggies image

Make and share this BBQ Chicken Legs With Sauteed Veggies recipe from Food.com.

Provided by Boomette

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup ketchup
3 tablespoons hoisin sauce
4 bone-in skin-on chicken legs (2 1/2 lb/1.25 kg)
1/4 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon
10 carrots or 12 ounces baby carrots, blanched
12 ounces sugar snap peas, blanched
8 ounces asparagus, blanched and cut in 2 inches pieces
1 tablespoon mint leaf

Steps:

  • In a small bowl, mix ketchup and hoisin sauce. Set aside.
  • Sprinkle salt and pepper on chicken legs and put on a baking sheet that has foil paper on it. Cook in a preheated oven of 400 F for 20 minutes. Brush with the sauce of ketchup and keep cooking 20 minutes or until golden and the juice that comes out is clear.
  • Meanwhile, in a skillet, cook bacon at medium low heat for about 5 minutes or until crispy. Remove bacon from skillet and drained on paper towell. Without degreasing the skillet, add carrots and cook, while stirring, for 5 minutes. Add sugar snap peas and asparagus and keep cooking while stirring for 3 to 4 minutes or until veggies are tender. Remove the skillet from the heat. Crumble the bacon in the skillet, add mint and stir delicately. Serve the veggies with the chicken.

Nutrition Facts : Calories 495.6, Fat 25, SaturatedFat 7.1, Cholesterol 144.4, Sodium 819, Carbohydrate 33, Fiber 8.6, Sugar 16, Protein 36.3

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