This sweet and tangy sauce shared by Joey McGuire of Lynn, Indiana is easily assembled with basic pantry ingredients. Brushed on chicken leg quarters, it's bargain-priced at just 39 cents a serving. Try it over beef or pork, too.
- 1 cup brewed coffee
- 1 cup ketchup
- 1/2 cup sugar
- 1/2 cup Worcestershire sauce
- 1/4 cup cider vinegar
- 1/8 teaspoon pepper
- 8 grilled or broiled chicken leg quarters
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally. Brush over cooked chicken. Yield: 8 servings (1-1/2 cups barbecue sauce).
Originally published as Tangy Chicken Legs in Quick Cooking July/August 2000, p22
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
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