I love barbecue chicken. My favorite recipe is this one I cook on the grill with homemade BBQ sauce but there is not always time for a recipe that takes an hour and a half. Enter the recipe I'm sharing today, which is one I pulled from Martha Stewart's Everyday Food magazine a few years ago and I've made many times since. There's still a homemade BBQ sauce but it's really quick to make while the chicken cooks. Hope you enjoy!
Time: 1 hour plus 5 minutes
Serves: 2
Ingredients
- 5 chicken drumsticks
- 1 TBSP chili powder or BBQ rub (see my other Barbecue Chicken recipe for a rub)
- kosher salt and pepper
- 1 12 oz bottle of chili sauce (will find this with the ketchup)
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 2 TBSP spicy brown mustard
- 1 TBSP yellow mustard
- small squeeze of Sriacha
- Preheat oven to 450°.
- Arrange drumsticks in a baking dish. Rub all over with chili powder or BBQ rub and season generously with kosher salt and pepper.
- Bake the chicken for 35-40 minutes. I suggest setting a timer.
- Meanwhile, make your barbecue sauce: In a small saucepan over medium-high heat, whisk together chili sauce, vinegar, sugar, and mustards.
- Turn the burner to high to bring your sauce to a boil, then reduce to medium-low, and simmer 2 minutes then turn the heat off.
- Set aside about 1/2 cup of your sauce to brush on your chicken when you take it out of the oven. No need to brush the undersides of the legs the first time - you'll flip them over in a bit.
- After you've coated the tops of your chicken with sauce, return the chicken to the oven for 5 minutes.
- Remove it again and use tongs to flip your chicken over. Then coat this side with more sauce.
- Return to the oven for 3-5 minutes more, then take it out. Serve with extra sauce on the side.
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