|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 1g||3%|
|Total Sugars 21g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These chicken leg quarters are cooked to perfection in the oven with a delicious, fruity barbecue sauce. Pineapple and purchased barbecue sauce are combined to make the easy, flavorful sauce. Serve these tasty chicken legs with rice and your favorite vegetable side dish or a salad. This is an excellent way to use whole chicken legs or leg quarters.
The recipe is easily scaled up for a larger family or a crowd.
Feel free to add crystallized ginger for extra flavor, or use about 1 teaspoon of ginger paste or freshly grated ginger.
4 to 6 whole chicken legs
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 (8-ounce) can crushed pineapple, undrained
1 cup barbecue sauce
1 tablespoon all-purpose flour
1 to 1 1/2 tablespoons cold water
1/2 teaspoon ground ginger
1 teaspoon minced candied ginger, optional
Heat the oven to 325 F.
Sprinkle the chicken pieces with salt and pepper.
Heat the oil In a large skillet over medium-high heat. Add chicken pieces and cook, turning to brown all sides.
Arrange the browned chicken in an 11-by-7-inch baking dish (or larger).
Combine the crushed pineapple and barbecue sauce in a small bowl.
Combine the flour and cold water in a cup and stir to form a smooth paste. Stir into the barbecue sauce mixture along with the ground ginger and candied ginger, if using.
Pour the sauce over the chicken pieces.
Bake in the preheated oven for about 1 to 1 1/2 hours, or until chicken is very tender and juices run clear.
Baste with sauce occasionally while the chicken is baking.