Easy Baked BBQ Chicken Legs

A simple recipe for perfectly seasoned, fall-off-the-bone chicken leg drumsticks, baked
in the oven then basted with barbeque sauce.

JUMP TO RECIPE

Evidently, grills are called barbeques in some parts of the world. So, to
clarify, this recipe is not cooked outside on a grill. This is just an easy
way to enjoy the flavor and texture of grilled chicken legs by baking them in
the oven!

If any of that was super confusing, I’ll explain the way the word barbeque is
used in South Carolina (and I imagine most of the deep south) below.

This is also a good opportunity for Southerners to learn that the word does,
in fact, mean an outdoor grill; so you won’t be as disappointed as I was the
first time the word came up visiting Canada. I went from thinking we were
going to a pig pickin’ to realizing my brother-in-law was just using a grill
to cook burgers.

HOW THE WORD BARBEQUE IS USED IN THE SOUTH

The word has several meanings here in the South but what it does NOT refer to
is an outdoor charcoal or gas cooking apparatus. That thing is called a grill
here. Also, spell check has repeatedly informed me the word should be spelled
barbecue. Agree to disagree, spell check, agree to disagree.

NOUN – Smoked, pulled pork shoulder or butt. Usage: Fix me a plate with some
coleslaw, hash and rice, barbeque, pickles and a couple slices of lite bread.

NOUN – An event in which various meat (typically pork and chicken) is grilled
and/or smoked. Usage: We’re going to a barbeque next Saturday down at the
river.

VERB – To grill meat low and slow. Usage: They barbequed a hog Forth of July
weekend and the ribs got gone before we got the rest of the food set out.

ADJECTIVE – Referring to something basted in or flavored like barbeque sauce. Usage: I like it fried, but I’d rather have barbequed chicken – OR – Grab me a coke
and some barbeque chips when you stop at the gas station.

Easy Baked BBQ Chicken Legs! A simple recipe for perfectly seasoned, fall-off-the-bone chicken leg drumsticks, baked in the oven then basted with barbeque sauce.

Speaking of grilling in the South… there comes a point at the end of summer
when it’s just too dang hot to stand outside over a hot grill and cook. At
least, for me it does. When the heat index is 110 degrees at 5PM and I can’t
walk on the deck barefooted without burning my feet, you will NOT find me
cooking over a hot grill.

When it gets that hot, I just season up some chicken legs and throw them in
the oven. The chicken falls off the bone and, thanks to smoked paprika, tastes
an awful lot like it came off the grill.

Well, it tastes as good as chicken cooked on a gas grill, anyway.
Nothing will ever compare to chicken cooked low and slow on a charcoal grill.
Amen?

WHAT TYPE OF BARBEQUE SAUCE IS BEST?

I’ll plead the Fifth on that because I don’t want to start a fight with my
fellow Southerners. From Alabama white sauce to North Carolina pepper vinegar
to tangy Tennessee red to South Carolina mustard-based sauce, we have pretty
strong opinions about barbeque sauce.

I was a full grown adult before I realized all barbeque sauce wasn’t our
golden yellow mustard-based sauce. True story. Since I grew up with it,
I love it. But I also like Kansas City style red sauce (and the kids prefer
the more traditional sweet, smokey red sauces) so I usually mix 2 parts red
sauce with 1 part mustard-based for this recipe.

I will say, I tend to like sauces with more vinegar (NC and SC styles) with
fattier meat like leg quarters and pulled pork barbeque and find that the
sweeter, tomato based sauces go better with leaner chicken and beef. Alabama
white sauce can be a salvation for dry, overcooked chicken so if you ever find
yourself dealing with that, find a recipe online and whip some up!

6 RECIPE NOTES WORTH READING

A dozen large chicken legs weighs about 5 pounds. Frozen legs are usually a
lot smaller than fresh so if you’re using smaller legs, adjust accordingly (either cook more or use less seasoning) and cook them about
10-15 minutes less.
Any bone-in, skin-on chicken pieces can be used with this recipe. Leg
quarters are FABULOUS but you may need to cook them a little longer.
Boneless, skinless chicken will definitely overcook with this recipe.
Use whichever barbeque sauce you like best! See above section for options.
Smoked paprika gives the chicken a little smokey/grilled flavor that’s
perfect for this recipe but regular is fine too.
Feel free to use more spices! I usually double the pepper and/or add a
little cayenne.

SIDE DISHES TO MAKE SINCE YOU ALREADY HAVE THE OVEN CRANKED UP

FRENCH ONION POTATOES
– A super easy 5-ingredient casserole recipe with tender potato pieces cooked
in a savory, buttery onion soup base topped with cheese.

CHARLESTON RED RICE
– A Lowcountry recipe popular from Charleston to Savannah, made from rice
cooked with bacon and a tomato broth seasoned with peppers and onions.

GARLIC PARMESAN ROASTED BROCCOLI
– The BEST recipe for fresh broccoli roasted in the oven at a super high
temperature then topped with freshly grated parmesan cheese.

PERFECT ROASTED POTATO WEDGES
– A fool-proof recipe for potato wedges that are crispy and crackly on the
outside with fluffy, flavor-packed insides!

SOUTHERN-STYLE MAC & CHEESE
– My grandmama’s recipe made the traditional “custard-style” way using eggs
and evaporated milk then baked to golden, cheesy perfection.

Recipe for Easy Baked BBQ Chicken Legs