Description
This Sweet Barbecue Chicken Legs recipe features juicy chicken legs perfectly grilled and basted with a rich, homemade sweet barbecue sauce. The sauce combines ketchup, brown sugar, honey, and a blend of spices to create a tangy and smoky flavor that caramelizes beautifully over the grill. Ideal for summer cookouts or a flavorful weeknight dinner, these chicken legs are tender, flavorful, and sure to please a crowd.
Ingredients
Units
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Sweet Barbecue Sauce
- 2 cups ketchup
- 1 cup brown sugar
- 3/4 cup honey
- 1/2 cup apple cider vinegar
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1/2 tbsp smoked paprika
- 2 tsp Dijon mustard
- 1/2 tsp liquid smoke, hickory flavor
- 1/2 tsp coarse sea salt
- 1/4 tsp fresh cracked black pepper
- Optional: 1/2 tbsp white sugar
Chicken and Spice Rub
- 4–5 lbs chicken legs
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp coarse sea salt
- 1/2 tsp fresh cracked pepper
- Juice from 1/2 a lemon (about 1 1/2 tbsp)
- 3/4 cup Sweet Barbecue Sauce for basting
- Additional Sweet Barbecue Sauce for serving
Instructions
- Make the barbecue sauce: In a saucepan, combine ketchup, brown sugar, honey, apple cider vinegar, onion powder, garlic powder, soy sauce, Worcestershire sauce, smoked paprika, Dijon mustard, liquid smoke, sea salt, black pepper, and optional white sugar. Heat gently over low flame until all sugars dissolve and the sauce is well combined. Set aside or refrigerate for up to 3 days. Reserve 3/4 cup for basting the chicken.
- Prepare the spice rub and chicken: Mix together onion powder, garlic powder, paprika, coarse sea salt, and black pepper. Pat chicken legs dry with paper towels, place them in a large bowl or plastic bag, and sprinkle the spice rub evenly over them. Squeeze lemon juice over the chicken and toss to coat well. Let the chicken marinate for 30 minutes at room temperature.
- Preheat the grill: Set your grill to medium-high heat, about 400-425°F (204-218°C). Make sure the grill grates are clean and oiled to prevent sticking. Separate 3/4 cup of the prepared barbecue sauce for basting.
- Grill the chicken legs – first two sides: Place chicken legs directly over the flames and close the grill lid. Grill for 5 minutes, then turn each leg to the opposite side and grill for another 5 minutes.
- Grill the chicken legs – baste and finish cooking: Flip chicken to the third side, brush the side facing you with the reserved 3/4 cup barbecue sauce using a silicone basting brush, then close the lid and cook for 5 minutes. Flip to the fourth side, baste again, close lid, and cook another 5 minutes.
- Rest the chicken: Remove the chicken legs from the grill and immediately cover loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute and the flavors to settle. Discard any remaining sauce used for basting.
- Serve: Before serving, optionally baste the chicken with more barbecue sauce or serve additional sauce on the side to let guests add as desired. Enjoy your flavorful, grilled sweet barbecue chicken legs!
Notes
- You can prepare the barbecue sauce up to 3 days in advance and reheat gently before use.
- Patting the chicken dry before applying the rub helps the seasoning to stick better and promotes even grilling.
- Adjust the grill temperature as needed to avoid burning the sugars in the sauce.
- Use a silicone brush to baste for easier application and less mess.
- Let the chicken rest covered after grilling to keep it juicy and flavorful.
- Serve with your favorite sides like coleslaw, corn on the cob, or baked beans for a complete meal.
