Barbecue Chicken Legs Recipe

4 2 1
Barbecue Chicken Legs Recipe
Barbecue Chicken Legs Recipe photo by Taste of Home
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Barbecue Chicken Legs Recipe

Read Reviews
4 2 1
Publisher Photo
When I was a young girl, I went with my parents to visit one of their friends. When I married, I wrote to that friend and asked her to share her recipe. Lucky for my, she said yes.
MAKES:
2-3 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
2-3 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1 to 1-1/4 pounds meaty bone-in chicken pieces
  • 1 tablespoon plus 1 teaspoon butter or margarine, divided
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoons chopped green pepper
  • 1/3 cup water
  • 1/3 cup ketchup
  • 2 teaspoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • Dash pepper

Directions

In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a skillet, brown chicken in 1 tablespoon butter. Transfer chicken to a greased 2-qt. baking dish.
In the same skillet, saute onion, celery and green pepper in remaining butter until crisp-tender. Add the water, ketchup, brown sugar, Worcestershire sauce and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Remove from the heat; pour over chicken. Bake, uncovered, at 350° for 35-50 minutes or until chicken juices run clear. Yield: 2-3 servings.
Originally published as Barbecued Chicken in Cooking for One or Two Cookbook 2003, p165

Nutritional Facts

1 each: 262 calories, 8g fat (4g saturated fat), 74mg cholesterol, 1057mg sodium, 23g carbohydrate (7g sugars, 1g fiber), 24g protein.

  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1 to 1-1/4 pounds meaty bone-in chicken pieces
  • 1 tablespoon plus 1 teaspoon butter or margarine, divided
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoons chopped green pepper
  • 1/3 cup water
  • 1/3 cup ketchup
  • 2 teaspoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • Dash pepper
  1. In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a skillet, brown chicken in 1 tablespoon butter. Transfer chicken to a greased 2-qt. baking dish.
  2. In the same skillet, saute onion, celery and green pepper in remaining butter until crisp-tender. Add the water, ketchup, brown sugar, Worcestershire sauce and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Remove from the heat; pour over chicken. Bake, uncovered, at 350° for 35-50 minutes or until chicken juices run clear. Yield: 2-3 servings.
Originally published as Barbecued Chicken in Cooking for One or Two Cookbook 2003, p165

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MY REVIEW
Phillys User ID: 996283 207505
Reviewed Aug. 25, 2009

"I love this recipe! I placed the dish with the chicken in it in the oven while I was sauteing the veges and thickening the sauce. I definitely will make this again."

MY REVIEW
florinda92986 User ID: 3135809 76157
Reviewed Jul. 27, 2009

"my husband loved this. I was not a fan. It was the texture of the flour i was not a fan of."

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