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Tangy Chicken Legs

 Tangy Chicken Legs
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.
8 ServingsPrep: 10 min. Cook: 30 min.


  • 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).
Nutritional Facts: 1 serving (1 each) equals 368 calories, 16 g fat (4 g saturated fat), 105 mg cholesterol, 614 mg sodium, 24 g carbohydrate, trace fiber, 31 g protein.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.