A homemade barbecue sauce mixture flavors these tasty chicken quarters. This dish is quick to fix, easy to cook, and very budget friendly. The homemade sauce is easy, but if you're pressed for time feel free use purchased barbecue sauce.
This baked chicken can be made with whole chicken legs, chicken leg quarters, or thighs. Or use a combination of pieces. Liquid smoke is optional, but it does add pleasant, smoky flavor.
Serve the chicken with baked or mashed potatoes along with corn or green beans and slaw for a tasty rainy day barbecue meal.
- 6 chicken leg quarters (or whole chicken legs)
- 1 cup ketchup
- 1/4 cup onion (finely chopped)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon molasses
- 3 tablespoons brown sugar (packed, light or dark)
- Optional: 1 teaspoon liquid smoke
- Heat oven to 425 F. Lightly oil a 9-by-13-by-2-inch baking pan or spray with nonstick cooking spray.
- Wash the chicken and pat dry; brush with the oil. Arrange the chicken quarters in the baking pan.
- Bake the chicken for 30 minutes.
- Meanwhile, bring the sauce ingredients to a boil in a small saucepan. Cover and simmer for 15 minutes.
- Drain fat and juices from the chicken and then spoon the sauce over the chicken quarters. Cover the pan tightly with foil and bake for 15 minutes longer, or until chicken is tender and juices run clear.
The terms "whole chicken legs" and "chicken leg quarters" are often used interchangeably. The whole legs consist of the drumstick and thigh, while quarters might include some of the back.
|Nutritional Guidelines (per serving)|
|Total Fat||70 g|
|Saturated Fat||20 g|
|Unsaturated Fat||28 g|
|Dietary Fiber||0 g|