Name: Baked BBQ Chicken Legs
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.333 cup dark brown sugar; 2 tablespoons apple cider vinegar; 2 cloves garlic; 1 tsp kosher salt; 1 tsp paprika; 2 pounds Chicken Legs

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Baked BBQ Chicken Legs

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Ingredients

Warning0 allergens identified

Baked BBQ Chicken Legs

For the BBQ sauce

⅓ cup dark brown sugarpacked

2 tablespoons apple cider vinegar

2 cloves garlicminced

1 tsp paprika

For the chicken legs

1 tsp kosher salt

2 pounds Chicken Legs

Instructions

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Basic BBQ Sauce

In a small saucepan over medium heat, stir together all the ingredients.

Bring to a boil, stirring frequently, reduce heat to low and simmer 2-3 minutes, until sauce has thickened.

Allow BBQ Sauce to cool, then store in an airtight container in the fridge until ready to use.

For the Chicken Legs

Preheat oven to 375F

Place the chicken legs in a large mixing bowl, sprinkle with the salt, and coat with 1/2 cup of the BBQ sauce, cover and marinate for 30 minutes in the fridge.

Place the chicken legs on a baking rack over a foil lined baking sheet, baste with extra BBQ sauce, if desired, and roast for 45 minutes.

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Tips & Tricks (5)

Dry Brine for Crispy Skin 🧂
Pat chicken legs completely dry and season with kosher salt 2-4 hours before baking to draw moisture to the surface, creating crispy, golden skin while keeping meat juicy inside.
Elevate on a Wire Rack 🔗
Place chicken legs on a wire rack set over your baking sheet to allow hot air to circulate underneath, ensuring even browning and preventing soggy bottoms.
Add BBQ Sauce in Two Stages 🍯
Apply BBQ sauce only in the last 10-15 minutes of baking to prevent burning; add a second coat after removing from oven for maximum sticky-glazed results.
Boost Flavor with Garlic Oil 🧄
Mince fresh garlic, mix with olive oil, and brush onto legs before the initial bake to infuse deep savory notes that complement the apple cider vinegar and brown sugar.
Check Doneness at the Thigh Joint 🌡️
Pierce the thickest part of the thigh near the joint with a thermometer—internal temperature should reach 165°F for perfectly cooked, safe chicken that's never dry.