My very own BBQ Chicken Legs

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Ok Please remember that my good camera has been Filming in Klamath Falls Oregon the past two week. (More on that story in a bit) The camera I have here now, although is a nice one, it is just a Point and Shoot and I can’t really get the look I want.  So in short this photo of my Chicken Legs and Veggie Fries does not look that Ooh La La, take my word for it they are Tres Magnifique!!
Now as for the afore mentioned filming project, my Husband Steve is starting a Webisode TV show about Micro Brews and Craft Brewing.  His project is called American Brewed and as soon as it is ready to go I will let you all know!
Now on to the recipe!

 For the rub for the Chicken Legs

1 tsp of each: coriander, white pepper, black pepper, salt, cumin, smoked spanish paprika
2 tbs of chili powder
dash of cloves and a dash of red pepper flakes
For the BBQ Sauce
1/2 cup cider vinegar

1/3 cup prepared mustard(yellow)
1/4 cup sugar
1 tbs chili powder
1/2 tsp white pepper
1/2 tsp black pepper
dash red pepper flakes
1-2 tbs butter
1/4 tsp soy sauce

Now you have to know that I grew up in Memphis, TN and that I like my sauce thin and sweet and “if it aint pig in aint Q” (I don’t talk like that I was born in Chicago, IL but it is a funny and a TRUE saying) so to my BBQ purist friends I am SORRY about the Mustard!!!! I have to confess I like North Carolina BBQ sauce also…….
Combine all the rub ingredients in a mixing bowl and coat chicken legs completely

Set Chicken aside, and make the Sauce by combining all the ingredients except the butter and soy sauce in a sauce pan over medium heat. Bring to a boil and reduce to a simmer for 10 min.  Remove from heat and stir in butter and soy sauce.

The butter will add a richness and give it a little body. Chill until ready to use it can be kept for up to two weeks in an air tight container. This will make aprox 1 1/2 cups.
Rub a little oil on the drumsticks and grill on direct medium high heat.  Baste the legs halfway through grilling with the Sauce.  Don’t put the sauce on right away or it will burn.  Grill them with just the rub first to lock in that rub’s flavor.
When juices run clear the legs are done.  Baste with the sauce once more before serving and make sure that you have the sauce on the table because everyone will want some more!
Enjoy these with the Veggie Fries (Post on Wednesday, you will just have to come back and check them out!)

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About the plaid and paisley kitchen

I am just like you, a modern woman juggling life, family, work, and always struggling to find time to work on my hobbies. As the wife of a very picky eater with very definitive likes and dislikes, (Mostly misconceptions of what something may taste like.) I can honestly say that every recipe on here is “Stevie Approved!” I am the Great-Granddaughter of German immigrants and I learned to cook in my mother’s and grandmother’s kitchens. As I grew and gained experience in my own kitchen I took the lessons I learned and branched out and started new traditions mixed with Old World styling. I was raised by a very artistic and talented mother, and if I inherited just a tad of her abilities then I consider myself very lucky. In primary and secondary schooling I was always heavily involved in art and drama. I still have a great passion for the theater. I think that a household should have a healthy dose of dramatic flair. I feel that food should be prepared with quality and fresh ingredients, and that meals should be served with love. I believe a home should be comfortable and beautiful at the same time, and that an organized home is a happy home!

5 responses »

  1. We do definitely have one thing in common-we like grilled chicken dark and crispy! I love that you have a rub on these and then a sauce, assuring that they have a lot of flavor. Pass the chicken please-Yum!

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