Ingredients for Tangy Chicken Legs
- Brewed Coffee
- 1 cup ketchup
- Sugar
- ¼ cup brown sugar
- 2 tablespoons Worcestershire sauce
- Vinegar
- Yellow Mustard
- Pepper
- Red Pepper Flakes
- Chicken Leg Quarters
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How to Make Tangy Chicken Legs
- In a saucepan, combine 1 cup ketchup, ½ cup apple cider vinegar, ¼ cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 tablespoon coffee (strongly brewed), 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and ½ teaspoon onion powder.
- Bring the sauce mixture to a boil over medium-high heat.
- Reduce heat to low and simmer uncovered for 45-60 minutes, stirring frequently, until the sauce has thickened.
- Preheat oven to 350°F (175°C). Place 6-8 chicken legs in a 13x9 inch baking dish.
- Pour the sauce evenly over the chicken legs, ensuring they are well coated.
- Bake uncovered for 60-75 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear. Alternatively, grill the chicken over medium heat for 20-25 minutes, brushing with sauce every 5 minutes, turning to coat both sides, until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
111g
Fat
28g
Carbs
10g
