GRILLED CHICKEN LEGS WITH COCKTAIL BARBEQUE SAUCE
The Chopped challenge this week is cocktail sauce. Left over cocktail sauce from your party last night can become a bold barbecue sauce for your chicken tonight! Chopped Basket Ingredient: cocktail sauce
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together 5 tablespoons of the vinegar, 3 tablespoons of the canola oil, 2 teaspoons of the molasses and a pinch of salt and pepper in a large mixing bowl. Add the beans, celery stalks and diced onion. Gently stir to combine. Season with additional salt and pepper if needed. Cover with plastic wrap and refrigerate until ready to serve.
- Heat 3 more tablespoons of the canola oil in a large saucepan over medium-high heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes, stirring occasionally. Add the garlic and cook until softened, about 2 minutes, stirring constantly. Stir in the cocktail sauce and the remaining molasses and vinegar. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, until slightly thickened, about 5 minutes. Turn off the heat and pour half of the barbeque sauce into a small bowl for basting. Keep the remaining barbeque sauce warm until ready to serve.
- Heat an outdoor grill or large cast-iron grill pan over medium heat. Brush the chicken with the remaining oil and sprinkle liberally with salt and pepper. Grill the chicken until charred on both sides but not cooked all the way through, 15 to 20 minutes. Baste the chicken liberally with the reserved barbeque sauce and continue cooking until the internal temperature is 160 degrees F, about 5 more minutes. Transfer the chicken to a large plate and allow to rest at least 5 minutes before serving.
- Serve the grilled chicken legs with the remaining warm barbeque sauce and chilled bean salad. Garnish the bean salad with the sliced celery leaves.
GRILLED CHICKEN LEGS WITH GUBBINS SAUCE
Nathaniel Gubbins, a great English gourmet of the turn of the century, invented many spicy dishes and sauces, of which this is one of the most delicious.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 8 Drumsticks, 4 serving(s)
Number Of Ingredients 8
Steps:
- ----GUBBINSSAUCE----.
- Make the sauce in the top of a double boiler over gently simmering water that should be low enough not to touch the base of the top pan.
- Melt the butter, stir in the mustard, the vinegar and lastly the cream.
- Season with salt and pepper and keep the sauce hot over the simmering water.
- ----CHICKEN----.
- Brush the chicken drumsticks with oil, season them with salt and pepper and cover the ends of the leg bones with kitchen foil.
- Broil under a hot broiler (or grill them outdoors) for 20 minutes, turning occasionally.
- Test by piercing with a skewer at the fattest part of the leg, if a colourless bead of liquid falls it is done, if rose-red it needs a little longer.
- When the chicken legs are done serve them immediately with the Gubbins Sauce poured over them.
Nutrition Facts : Calories 412.4, Fat 31.4, SaturatedFat 14.3, Cholesterol 169.3, Sodium 228.7, Carbohydrate 1.8, Fiber 0.6, Sugar 0.3, Protein 29.8
GRILLED BBQ CHICKEN LEGS
I've adapted this recipe from many other recipes, taking things that i've liked and things I didn't like as much out. I love this simple recipe as it brings simple BBQing to another level. It all starts off with the brine/marinade. I find that a few hours of brining is usually enough, but for this recipe longer really is better. I usually at least brine my legs for at least 12 hours (Meaning, I usually end up start the brining process at night and let it brine until lunch or dinner the next day).
Provided by lookjustin
Categories Chicken Thigh & Leg
Time 1h15m
Yield 30 Chicken legs, 7-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all brine/marinade ingredients in a large bowl and then separate into zip lock bags and add chicken.
- Chill and marinade for at least 4 hours or more (I usually brine mine for 12 hours).
- Grill chicken on a well oiled grill until browned on all sides, turning only once, about 15 to 20 mins each side. (A good indicator that legs are being cooked well in the inside is by observing blood seeping out from the top of the legs).
- Since all grills run at different temperatures, (if possible) make sure that grill is covered first and allowed to raise to 400 degrees before uncovering the grill, oiling the racks, and placing the legs onto the grill. This will help your grilling off to a great start.
- Depending on your environment, grill your chicken without the cover as the sudden increase in heat can turn your legs to charcoal.
- Towards the end of your grilling(5-10 mins) liberally spread a bbq of your choice (I like "Sweet Baby Ray's") on to one side of the chicken. Then (if possible) place chicken legs on a top rack for indirect heat with the bbq side of the leg down and the none bbq'd side up.
- Spread the other side with bbq now and let the bbq really caramelize onto the legs for 5-10mins on indirect heat.(if you dont have a top rack, just reduce this time to 3 to 5mins).
- Now take the legs off the grill and Wah-Lah! You've just made some amazing BBQ'd legs. Bon Appetite!
- *All grills have hot spots so be mindful of these spots and switch your chicken around the grill as not to completely char them.
Nutrition Facts : Calories 1559.7, Fat 102.2, SaturatedFat 26.6, Cholesterol 594, Sodium 4615.2, Carbohydrate 17.2, Fiber 0.5, Sugar 14.7, Protein 130.2
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