Sweet and Sour Chicken Legs adds a refreshing twist to an ordinary chicken barbecue. Let us guide you to this wonderful recipe kids and adult will definitely love.
You Will Need:
- 12 Chicken Legs
- 2 Tablespoons AP Rub
- 2 Tablespoons The BBQ Rub
- 2 sticks Butter cut into pieces
- Sweet and Sour sauce (recipe at the bottom)
Sweet And Sour Sauce
- 1 cup Pineapple Juice
- 1/2 cup Sugar
- 1/2 cup Rice Vinegar
- 1/2 cup Ketchup
- 1 Tablespoon Dark Soy Sauce
- 1 Tablespoon Corn Starch
- 2 Tablespoons Water
Combine first 5 ingredients in a small pot over medium heat. In separate bowl, combine corn starch and water into a slurry. When sauce begins to simmer, slowly whisk in slurry and bring to a boil. Remove from heat and allow to cool.
Start by pulling back the skin on each chicken leg exposing the meat underneath, so to get the seasoning or flavor on the inside.
Season each legs with the AP Rub then pull the skin right back down, keeping all the seasoning on the inside. Then season with the BBQ Rub, flip over to season the other side and get an even coat.
Place the legs on a pan for smoking. Put butter pieces all around the pan to melt to make the chicken juicy, tender and rich.
Prepare a charcoal smoker for indirect heat. Once the coals are hot dump, take and put them in the fire box or pit barrel. Add some woods for smoking. Put the lid on the smoker and wait for the right temp.
Once the pit comes to about 300 degrees, carefully set the pan of chicken on the grate. Every 30 minutes rotate the pan to make sure everything is cooking even.
Remove the pan once the internal temperature reaches 175-180 degrees. Transfer the chicken legs to another pan and season again with the BBQ Rub. Then put it back on the grill, after 5 minutes remove it from the grill to put the sauce.
Drizzle the sweet and sour sauce on top of the chicken. Then put them back on the grill. Leave it to glaze for 15 minutes and it’s ready to eat.