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This kid-friendly dish is about as simple as it gets, my friends. If you don't have the time to prepare the homemade barbecue sauce, simply make sure to buy a quality bottled sauce.
- For the Homemade BBQ Sauce:
- 2 tablespoons vegetable oil
- 3/4 cup chopped yellow onion
- 2 tablespoons chopped garlic
- 4 cups ketchup
- 1/2 cup packed dark brown sugar
- 2 tablespoons cane syrup
- 1/2 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 3 tablespoons red hot sauce
- 2 tablespoons yellow mustard
- 2 teaspoons Emeril's Original Essence or Creole Seasoning
- 1/2 teaspoon crushed red pepper, or more to taste
- For the Chicken:
- 8 whole chicken leg quarters
- Salt and freshly ground black pepper, to taste
- 2 cups Homemade BBQ Sauce
For the Homemade BBQ Sauce: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add all the remaining ingredients, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the sauce has thickened and the flavors have married, 15 to 20 minutes. Remove from the heat and set aside to cool.
Note: Any unused sauce can be stored in an air-tight nonreactive container in the refrigerator for up to 2 weeks. About 4 cups.
For the Chicken: Preheat a grill to medium-low, and brush the grate with oil.
Season both sides of the chicken legs with salt and pepper. Place the chicken on the grill, skin side down, and cook, adjusting the chicken's position and turning the pieces occasionally, until it appears to be about halfway cooked, about 15 minutes. Then use a basting brush to brush the chicken legs with the barbecue sauce, and continue to cook, turning the pieces frequently and reapplying barbecue sauce each time the chicken is turned, until it is cooked through and an instant-read thermometer inserted into the thickest part registers 160 to 165 degrees F, 15 to 20 minutes. Serve the chicken hot or warm.
Recipe reprinted by permission of Harper 2009. All rights reserved.
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