Grilled Chicken Legs with Cocktail Barbeque Sauce
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
The Chopped Dinner Challenge this week was 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]
- 1/2 cup apple cider vinegar
- 1/2 cup canola oil
- 1/4 cup plus 2 teaspoons molasses
- Kosher salt and freshly ground black pepper
- One 15.5-ounce black beans, drained and rinsed
- One 15.5-ounce pinto beans, drained and rinsed
- 2 stalks celery with leaves, thinly sliced, stalks and leaves separated
- 2 small red onions, 1 finely diced (1/2 cup) and 1 roughly chopped (1/3 cup)
- 4 cloves garlic, minced
- 1 1/2 cups prepared cocktail sauce
- 4 whole chicken legs (about 2 1/2 pounds)
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.
More Recipes and Ideas:
Grilled Chicken Curry with Peanut Dipping Sauce, Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing, HG Hot Couple: Yogurt-Marinated Grilled Chicken, Oven Fried Chicken Recipes, Garlic Chicken Recipes, Beef Wellington Recipes, Grilled Vegetable Recipes, Jerk Chicken Recipes, Chicken
Thank you! your flag was submitted.