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Texas-Style Barbecued Chicken Legs


1 tablespoon margarine or butter
1 medium onion, finely chopped ( cup)
2 cloves garlic, minced
1 teaspoon chilli powder
teaspoon ground sage
cup catsup (ketchup)
2 tablespoons water
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
teaspoon salt
teaspoon bottled hot pepper sauce
teaspoon cracked black pepper
6 chicken legs (thigh-drumstick pieces) (about 2 pounds total)


Serves: 6


For sauce, in a saucepan melt margarine or butter. Add onion, garlic, chilli powder and sage.

Cook and stir until onion is tender. Stir in catsup, water, vinegar, sugar, lemon juice, Worcestershire sauce, salt, bottled hot pepper sauce and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes, stirring occasionally.

Meanwhile, grill chicken, skin side down, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and cooked through. Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once. Brush with sauce during the last 10 minutes of grilling or broiling.

Heat remaining sauce until bubbly; pass with chicken. 

Make-Ahead Tip: Prepare sauce up to 48 hours ahead. Cover and refrigerate.

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