Meat and potatoes does not have to be boring. It can be easy, quick, inexpensive,
and did I mention tasty and delicious?
This baked bbq chicken leg recipe has a twist with its Asian flavors, and by making extra you can set yourself up for a completely different recipe the next night!
This is all you need: large package chicken legs (14-16), soy sauce, rice wine vinegar, hoisin, Chinese Five Spice, and let’s not forget the apricot preserves! Whisk that all together, dip each leg in the sauce and return to baking sheet.
Reserve remaining sauce, for spooning over legs part way through the baking time.
Oh My My MY the sauce gets all sticky and caramelized on the pan! You will not be able to keep your fingers out of it!
You will need a spoon to drizzle the extra sauce on your rice….OH I forgot to tell you I serve this with rice (brown or white), and roasted broccoli. Also if you plan on using the leftover chicken legs for repurposing into meal number two > Chicken Stir Fry you need to make double the rice you normally would eat. So I usually make 4 cups of rice, so if I want to make a second meal from the leftovers I make 6-8. It doesn’t have to be exact. The leftovers from the Chicken Stir Fry are amazing as well, so it’s always good to make more!
I grew up eating oven baked BBQ Chicken every Friday night. It was our Friday night meal. Easy, inexpensive and the leftovers where always good for Saturday! My friend Melissa always tried to score a sleepover on Friday nights for my moms BBQ Chicken it was that good! This is not my moms recipe, its one I arrived at after I didn’t have any ketchup, but I did have hoisen sauce, and remembered another chicken recipe I made from a church cook book that used apricot preserves in the bbq sauce.
I hope you enjoy!
BBQ Chicken Legs
- 1 baking sheet
- 14 chicken legs
- salt and pepper
- 3/4 cup apricot preserves
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/4 tsp Chinese five spice seasoning
Preheat oven to 375 degrees
- Whisk all bbq sauce ingredients together in a small bowl.
- Dip each leg in sauce and lay back on baking sheet. Place baking sheet on middle rack of preheated oven bake for 30 minutes. Remove and spoon remaining sauce over chicken, return to oven and back for an additional 15 minutes or until meat appears to be falling off bone and the sauce has caramelized on the chicken legs. (if using a meat thermometer internal temperature of leg or thigh meat should be 170-175℉ to be considered safe)