Oven Barbequed Chicken Legs
Sticky, messy, and oh-so-good, these legs are the perfect thing to make when it’s just too hot to grill outside. Turn on your exhaust fan and get ready for a tasty, smoky treat!
3-4 lbs chicken legs (or other assortment of similarly-sized pieces)
1/4 cup bottled barbeque sauce, preferably something “smoky”
1/4 cup hot sauce
1/4 cup honey
2 tbl soy sauce
2 tbl worcestershire sauce
2 tbl prepared yellow mustard
dash of cayenne pepper (optional)
1 tsp dried rosemary
1 tsp dried thyme
Salt
Freshly ground pepper
Garlic powder
Season legs liberally with salt, pepper, and garlic powder. Combine sauces, honey, mustard, cayenne pepper and herbs and pour over chicken. Marinate in refrigerator for at least 30 minutes or overnight, turning occasionally. Preheat oven broiler to 475. Prepare broiling pan by lining bottom with foil, and spraying rack with non-stick cooking spray. Remove legs from marinade, reserving marinade in a bowl, and place on broiling pan. Broil for 20 minutes on near-top rack, taking care not to burn. Baste legs with reserved marinade. Broil 10 minutes, baste, then turn legs over, and baste again. Broil other side for 15 minutes, then baste (again!). Discard any remaining marinade*. Broil for 15 more minutes, making sure the legs do not burn. Cover with foil if necessary. After a full hour of broiling, turn oven to bake at 350 and do not open door another 15-20 minutes. Remove from oven and serve. These are great cold, too!
*Note: To ensure the marinade has been cooked through to kill any harmful bacteria, it should be cooked for at least 30 minutes at a temperature of 350 degreees or higher.
