Recipe by rachelu
"Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning."
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2 large cloves
cloves garlic, chopped
finely chopped onion
white wine vinegar
I really like the concept of this recipe. Although, I would like the bbq sauce a little sweeter, saltier, or smokier. This is a little more vinegary. Maybe, I had the unfortunate experience of growing up too much on the bottled stuff. The prep for this recipe is very easy, even the bbq sauce. I only had a package of 6 chicken legs, so I halved the recipe to try it. I also cut the sauce cooking time in half. The chicken takes considerably longer than the 1 minute suggested. I recently had bbq'd chicken legs at a party, which made me choose this recipe. I would definitely consider something like this, to attempt again, to feed a group for a bbq along with other meats. It's very affordable to make and there is much more meat than typical chicken wings. ty
This was my first time trying to barbecue, and it was pretty good. I made a few modifications along the way. First, I doubled the spice rub, (something I highly suggest) to make it more flavorful. I cut the cook time for the sauce down a little bit because it had started to burn. My biggest problem was the complicated cooking over indirect heat. After cooking the chicken as long as I could without burning it, I realized that it still wasn't cooked in the center. I ended up putting it in the microwave to make it safe for consumption! If I were to make it again, (which I don't think I will), I will probably cook it the way I would normally, basting along the way!
I made this recipe for my daughter's birthday party. It was a huge hit without a piece remaining. I did breasts, thighs, wings and drumsticks all with the same recipe and they turned out great. I do agree with doubling the sauce. We will definitely be making this one again.
We liked this recipe. I cooked 2 (joined) legs and thighs. I did add 1 TBS. each of molasses and brown sugar to the sauce. Browned leg quarters about 7 minutes on each side then turned and basted every 10 minutes. Very good and moist.
Our 11 year old daughter, who loves to cook, made tgis for the family tonight and it was THE BEST chicken drum sticks we have ever had...seriously. My husband even told her to print this out because he wants it again!!!
This was my first attempt at BBQ chicken legs. It was easy and the results were good. My only thing, and this is not the recipes' fault, is that it took a lot longer than 45 minutes to get the legs up to 165 degrees. Now that I've done it once, I know I need to turn my grill up a bit higher next time. That's not why 4 stars though; it was good, but I usually give 5 stars to recipes that absolutely amaze me. This was a good primer on BBQ legs, and I'll probably do it again :). Thanks!
This was very good and simple to make. I doubled the sauce recipe because we like to have some on the side...especially for reheating.
This was some of the best BBQ chicken I've ever made. It came out perfect! It will definitely be my go to BBQ chicken recipe for guests this summer. The rub and sauce was easy and DELICIOUS. I only had 6 legs, but still made the amount of rub the recipe called for which I think worked out perfect. If I had the 10 legs, I think it would have been a bit light. I also only refrigerated the chicken for about 2.5 hours and it definitely still came out very flavorful! Thanks for an easy great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Southern BBQ Chicken
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 192
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