| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 55 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil, plus more for oiling the grill grates
- 1/2 small onion, chopped
- 1 large or 2 small cloves garlic, finely chopped
- 1 cup ketchup
- 1/2 cup molasses
- 1/3 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 2 chipotles in adobo sauce, seeded and roughly chopped
- Kosher salt and freshly ground black pepper
- 6 whole chicken legs
Instructions
- Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook, stirring, until golden, about 30 seconds. Add 1/2 cup water and the ketchup, molasses, vinegar, Worcestershire, allspice, clove, chipotles and 1/2 teaspoon salt and bring to a boil. Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator until ready to grill the chicken. (Sauce can be made up to 1 week in advance.)
- Prepare a grill for high heat and then adjust the heat to medium. Separate 3/4 cup of the barbecue sauce and reserve for serving.
- Lightly season the chicken with salt and pepper. Lightly oil the grill grate. Sear the chicken, skin-side down, until well-marked, about 5 minutes. Reduce the heat to low. Cook the chicken, covered, turning and basting with the barbecue sauce every 5 minutes, until the chicken is just cooked through, about 25 minutes more. Do not baste during the last 5 minutes to prevent cross-contamination.
- Serve the chicken with the reserved sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 896 |
| Total Fat | 57 g |
| Saturated Fat | 15 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 57 g |
| Cholesterol | 320 mg |
| Sodium | 1076 mg |
Reviews
Sorry Valerie but this is not BBQ. This is grilled chicken. You smoke something when you BBQ, you are grilling when you cook something on a grill.
I’m gonna give this recipe a try this afternoon, if it doesn’t rain and hopefully it won’t, but if it does, oh well the rest is history.
This was so good. We love sweet barbecue sauce and this was not sweet but we loved it. It seemed to have a great balance between sweet and spicy. I had to grill the chicken on the indoor grill due to a rather big rainstorm but it still turned out very good. Had to put it in the oven for 15 minutes in order to bring it up to temp at the end of grilling. I will definitely do this again.
The sauce was good but it lacked the BBQ punch so I added extra Worcestershire sauce, honey, white sugar and used freshly cracked pepper and sea salt rather than the usual salt and pepper. On the last 2 flips to baste, I went with straight honey which crisped up magnificently.
This is my go to recipe for BBQ Sauce. Make double, and you won’t be sorry.