BBQ Chicken Legs

-
I made this dish the other night. It is one of my family’s favorite meals. It is easy to make. I used a home canned jar of zucchini pineapple that I canned last summer (http://homesteadinghomemaker.blogspot.com/2011/09/zucchini-pineapple-for-canning.html ). However I’ve made this dish for years and typically I used homemade jam or jelly (you can use store bought jam or jelly as well). I have used my own peach jam or grape jelly ( http://www.thefamilyhomestead.com/makejam.htm  ) and have even made it with beet jelly ( http://homesteadinghomemaker.blogspot.com/2010/09/pickled-beets-and-beet-jelly.html ).

Here is how I make it…

Lay the chicken legs in a 11x15 pan that has been sprayed with non stick spray. I used about 4lbs of chicken legs for this meal…



Put the chicken legs in a 350 degree oven for about 30 minutes. While the chicken is baking make your sauce. Measure out 1 ½ cups of bbq sauce. This can be homemade sauce (http://www.thefamilyhomestead.com/texasbbqsauce.htm ).


Add an equal amount of jam or jelly. In the pics below I added the whole pint jar of zucchini pineapple and mixed together. If you are using jam or jelly it will be slightly lumpy and that is ok…







After the chicken has cooked for 30 minutes pull it out of the oven. ..



Pour sauce over chicken (it was a little tricky to pour the sauce and take a pic at the same time :) so it came out a little blurry)…



Bake for another 30 to 45 minutes, until the chicken is nicely glazed with the sauce and is completely cooked…


Enjoy!!

The night I made this I was going to serve macaroni and cheese with the meal until I discovered I had run out of macaroni!! :) It happens… so instead I made cheesy brown rice pilaf to go with the meal. I will be posting that recipe soon..
 
 

Comments

  1. dr momiFebruary 16, 2012 at 10:59 AM

    Boy that looks good!...Look forward to the cheesy brown rice pilaf recipe too!

    ReplyDelete
  2. CharlotteFebruary 16, 2012 at 12:07 PM

    This looks delicious and easy! I never thought about adding jelly or jam to the BBQ sauce. You amaze me by all of your great ideas.

    ReplyDelete
  3. AnonymousFebruary 16, 2012 at 12:12 PM

    You know I am a fan of your recipes so I am going to do this one very soon! Thanks Crystal!

    ReplyDelete
  4. billiFebruary 16, 2012 at 4:18 PM

    It looks good and I like the easiness of it. Do you remove the skin from your chicken?

    ReplyDelete
    Replies
    1. CrystalFebruary 16, 2012 at 6:31 PM

      Hi Billi, no I don't remove the skin from the chicken.

      Crystal :)

      Delete
  5. JenFebruary 16, 2012 at 4:41 PM

    This looks really wonderful and makes a bunch! Thanks =]

    ReplyDelete
  6. AnonymousSeptember 26, 2014 at 10:01 AM

    I made this last night for my family and they loved it. I used 1 1/2 cups of bbq sauce 3/4 cups apricot fuit spread (fruit juice sweetened) and 3/4 unsweetened apple sauce. I also added 1 tablespoon of portuguese pepper sauce. It's definitely going to be a repeat in our house :)

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more