Type what you have

Ingredients

• ✓ chicken leg
• vegetable oil
• ghee
• cumin seed
• onion
• garlic
• ginger root
• water
• tomato
• serrano pepper
• tomato paste
• garam masala
• turmeric
• salt
• cilantro

Instructions

1. 1 Heat oil and ghee in a large pot over medium heat. Cook cumin seeds in hot oil-ghee mixture until seeds begin to change color.
2. 2 Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and ginger; continue cooking until onions are browned, about 5 minutes more.
3. 3 Mix in water, tomato, serrano pepper, tomato paste, garam masala, turmeric, and salt; simmer for 5 minutes. Lay chicken into sauce; mix gently to coat. Cover, reduce heat to medium-low, and cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.

By _ Chatterjee

Ingredients

• ✓ chicken leg
• butter
• potato flake

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up.
3. 3 Bake at 400 degrees F (200 degrees C) for 1 hour.

By Krissy Terwilliger

Ingredients

• ✓ chicken leg
• ketchup
• curry powder
• cayenne pepper

Instructions

1. 1 In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

By Renee Halfon

Ingredients

• ✓ chicken leg
• peanut oil
• chicken wing
• creole seasoning

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Liberally coat chicken pieces with Creole seasoning.
3. 3 Place 6 to 7 pieces chicken at a time into the hot oil. Cook until skin turns light brown and pieces float, 9 to 12 minutes. Remove from the oven and drain on paper towels before transferring to a baking sheet. Repeat to fry remaining batches.
4. 4 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool for 15 to 20 minutes before serving.

By Corby Strong

Ingredients

• ✓ chicken leg
• barbecue sauce
• salad dressing
• hickory wood chip

Instructions

1. 1 Mix barbecue sauce and salad dressing together.
2. 2 Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
3. 3 Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
4. 4 Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
5. 5 Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
6. 6 Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7. 7 Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.

By Brian Genest

Ingredients

• ✓ chicken leg
• butter
• green onion
• garlic
• bread crumb
• parsley
• butter
• mustard
• garlic
• curry powder

Instructions

1. 1 Lightly oil grill and preheat to high.
2. 2 Loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh. In a small skillet, saute green onion and 2 cloves garlic in butter or margarine for 1 minute. Stir in breadcrumbs and parsley. Push this seasoning under chicken skins, working it down well.
3. 3 Combine 1 cup butter or margarine with mustard, 1 clove garlic and curry powder. Spread this seasoned butter or margarine over chicken and put on preheated grill. Cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear. Brush with remaining seasoned butter while grilling.

By Emma

Ingredients

• ✓ chicken leg
• chili powder
• garlic powder
• cayenne pepper
• salt
• tamari

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
3. 3 Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Fernandes

Ingredients

• ✓ chicken leg
• olive oil
• garlic
• parsley
• celery
• tarragon
• salt
• white pepper
• allspice
• cinnamon
• white wine

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
3. 3 Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.

By Martha

Ingredients

• ✓ chicken leg
• water
• salt
• olive oil
• rosemary
• black pepper
• rosemary

Instructions

1. 1 Place chicken legs in a medium bowl.
2. 2 Stir water and salt together in a separate bowl until salt dissolves. Pour salt water over the chicken legs, cover, and refrigerate for at least 1 hour, or up to 24 hours.
3. 3 When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Grease a pan large enough to accommodate the chicken legs without crowding them, about 8-inch square.
4. 4 Drain chicken legs and pat dry. Coat with oil, then sprinkle both sides with rosemary and pepper. Place in the prepared pan.
5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Arrange on a platter and garnish with rosemary sprig. Serve warm.

By Bibi

Ingredients

• ✓ chicken leg
• chicken skin
• all-purpose flour
• olive oil
• green bell pepper
• onion
• garlic
• oregano
• red pepper flakes
• salt
• black pepper
• roasted red pepper
• garlic
• tomato sauce
• water

Instructions

1. 1 Dip chicken pieces in flour and shake off excess.
2. 2 Heat oil in a 10-inch skillet over medium-high heat. Add chicken and brown well, 4 to 5 minutes per side. Remove chicken from the pan and set aside. Drain most of the oil from the skillet, leaving about 1/8 inch.
3. 3 Add bell pepper, onion, garlic, oregano, pepper flakes, salt, and pepper to the skillet. Sauté, stirring constantly, for 2 minutes. Pour in spaghetti sauce and add enough water to thin mixture just a little; sauce will thicken as it cooks. Stir well and add chicken to the sauce. Spoon sauce over chicken to coat and bring to a simmer.
4. 4 Cover, lower heat, and cook, turning chicken and scraping the bottom of the pan often, until chicken is no longer pink at the bone and the juices run clear, about 40 minutes.

By MA McBridges

Ingredients

• ✓ chicken leg
• zhug sauce
• chicken breast
• chicken thigh
• artichoke
• lemon
• kalamata olive
• sun-dried tomato

Instructions

1. 1 Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
2. 2 Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
5. 5 Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Buckwheat Queen

Ingredients

• ✓ chicken leg
• chicken thigh
• salt
• black pepper
• canola oil
• water
• garlic powder
• chicken bouillon powder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Pat chicken dry and season generously with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat until shimmering. Add chicken in batches, skin-side down, and cook until well browned, about 3 minutes; be careful it doesn't burn. Flip and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
3. 3 Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) chicken until it comes about 1/3 of the way up the sides; do not cover chicken.
4. 4 Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Remove from the oven and transfer chicken to a platter; let sit for at least 5 to 10 minutes before serving.

By Rebecca Reed Montano

Ingredients

• ✓ chicken leg
• buttermilk
• salt
• black pepper
• cornstarch
• panko bread crumb
• paprika
• greek seasoning
• onion powder
• poultry seasoning
• salt
• black pepper
• butter

Instructions

1. 1 Combine buttermilk, salt, and pepper in a large bowl. Add chicken pieces and marinate at room temperature for 30 minutes.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking pan with foil and place in the oven.
3. 3 Combine cornstarch, panko, smoked paprika, Greek seasoning, onion powder, poultry seasoning, salt, and pepper in a large resealable bag.
4. 4 Remove chicken legs from buttermilk, drain, and dip legs one at a time into the dry coating mixture.
5. 5 Remove pan from the oven with pot holders and add 1 tablespoon melted butter to the pan. With a pastry brush, spread melted butter all over the pan.
6. 6 Lay coated chicken legs into the pan. Pour half of the melted butter over chicken legs.
7. 7 Roast in the preheated until chicken is no longer pink at the bone and the juices run clear, about 40 minutes, turning over at the halfway point. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drizzle with remaining melted butter and serve immediately.

By thedailygourmet

Ingredients

• ✓ chicken leg
• soy sauce
• brown sugar
• cooking sherry
• coffee
• olive oil
• black pepper

Instructions

1. 1 In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
2. 2 Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil.
3. 3 Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.

By David Yee

Ingredients

• ✓ chicken leg
• olive oil
• onion
• walnut
• salt
• pomegranate juice
• cardamom
• sugar

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

By Sepi

Ingredients

• ✓ chicken leg
• lemon
• oregano
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
3. 3 Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
4. 4 Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

By NIBLETS

Ingredients

• ✓ chicken leg
• garlic
• salt
• black pepper
• garlic powder
• hot pepper sauce
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil and place a wire baking rack on top.
2. 2 Fill a large pot with water. Add minced garlic, salt, and pepper; bring to a boil. Add chicken legs; cook until tender, about 10 minutes. Drain.
3. 3 Arrange chicken legs on the wire rack. Season with salt, pepper, and garlic powder.
4. 4 Bake in the preheated oven for 20 minutes. Flip and continue baking until juices run clear, about 20 minutes more.
5. 5 Transfer chicken legs to a slow cooker. Cover with hot pepper sauce and melted butter.
6. 6 Cook on Low until flavors combine, 1 to 2 hours.

By andreakrieger

Ingredients

• ✓ chicken leg
• salt
• honey
• orange juice
• butter
• rosemary
• orange
• garlic
• black pepper

Instructions

1. 1 Sprinkle chicken with salt and place in a large glass or plastic bowl.
2. 2 Whisk together honey, orange juice with pulp, butter, rosemary, orange zest, garlic, and pepper in a separate bowl. Pour orange mixture over chicken; cover with plastic wrap and refrigerate for at least 1 hour to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Place chicken in a single layer in a roasting pan; pour orange mixture over chicken.
5. 5 Bake in the preheated oven for 30 minutes. Baste chicken with pan juices and reduce oven temperature to 325 degrees F (160 degrees C). Continue basting chicken every 20 minutes and cook until chicken is a deep orange-brown color, no longer pink at the bone, and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read at least 165 degrees F (74 degrees C).

By Jolanta

Ingredients

• ✓ chicken leg
• rice noodle
• pork tenderloin
• soy sauce
• black pepper
• cabbage
• carrot
• shrimp
• green onion

Instructions

1. 1 Place rice noodles in a large bowl; cover with warm water. Set aside until noodles are softened; cut into 4-inch lengths. Drain and set aside.
2. 2 Brown chicken and pork in a skillet over medium heat until no pink shows; season with soy sauce and black pepper. Transfer to a bowl; set aside.
3. 3 Cook cabbage and carrots in the same skillet until tender. Stir in noodles, shrimp, and green onions; cook for 4 to 5 minutes. Stir in chicken and pork; cook 5 minutes more.

By Ozzyzmommy

Ingredients

• ✓ chicken leg
• potato
• parchment paper
• salt
• black pepper
• basil
• onion
• pesto

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Slice potato very thinly, about 1/8-inch thick. Place slices in a bowl of water to prevent browning.
3. 3 Fold parchment paper in half to create two 15x12-inch rectangles. Drain potatoes and arrange 1/2 of the slices on the inside fold of the parchment paper in an overlapping semicircle. Season with salt and pepper. Top with 5 basil leaves and 1/2 of the onion slices. Repeat with the second piece of parchment paper.
4. 4 Place chicken legs over the onion slices, sprinkle with salt and pepper, and top with pesto. Carefully fold the parchment paper around the chicken, starting from one end, to create sealed packets. Transfer packets to a baking sheet.
5. 5 Bake in the preheated oven until juices run clear, about 1 hour 10 minutes. Transfer packets to plates and let rest for 5 to 10 minutes before opening and serving.

By Elena Alba

Ingredients

• ✓ chicken leg
• lemon juice
• onion
• garlic
• seasoned salt
• paprika
• thyme
• black pepper
• clove
• vegetable oil

Instructions

1. 1 Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 30 minutes to 12 hours.
2. 2 Heat oil in a deep fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on paper towels.

By cremebrulee

Ingredients

• ✓ chicken leg
• water
• kosher salt
• all-purpose flour
• buttermilk
• baking powder
• salt
• cayenne pepper
• canola oil

Instructions

1. 1 Mix cold water and kosher salt together in a large bowl until salt dissolves. Add chicken legs. Cover entire bowl with plastic wrap and refrigerate for 2 hours.
2. 2 Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
3. 3 Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
4. 4 Pour buttermilk into a bowl. Mix remaining flour, baking powder, salt, and cayenne in another bowl. Dip each chicken leg in buttermilk; move to flour mixture and coat well.
5. 5 Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
6. 6 Fry chicken legs in hot oil in batches until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Sharon L

Ingredients

• ✓ chicken leg
• beer
• teriyaki marinade
• brown sugar
• kosher salt
• paprika
• black pepper
• cayenne pepper
• vegetable oil

Instructions

1. 1 Combine beer, teriyaki marinade, brown sugar, salt, paprika, black pepper, and cayenne pepper in a bowl.
2. 2 Rub chicken legs with oil; poke several holes in leg flesh with a fork. Arrange in a single layer in a glass dish; pour marinade over chicken. Cover the dish with plastic wrap; refrigerate for 1 hour.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade; shake off any excess. Discard marinade.
5. 5 Cook on the preheated grill until chicken is no longer pink at the bones and juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into thickest part of legs should read at least 165 degrees F (74 degrees C).

By JOVICAT22

Ingredients

• ✓ chicken leg
• herbes de provence
• chicken thigh
• olive oil
• garlic
• chicken stock
• honey
• lemon
• thyme
• lavender flower
• cornstarch

Instructions

1. 1 Rub the herbes de Provence into the chicken legs and thighs.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
6. 6 Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
7. 7 Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.

By Cambria_Mae

Ingredients

• ✓ chicken leg
• chicken thigh
• water
• white vinegar
• soy sauce
• sugar
• onion
• garlic
• black peppercorn
• bay leaf
• salt

Instructions

1. 1 Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.
2. 2 Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.

By lola

Ingredients

• ✓ chicken leg
• olive oil
• thyme
• garlic powder
• paprika
• salt
• black pepper
• honey
• butter
• sriracha sauce
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.
4. 4 Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.
5. 5 Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.

By Nicole

Ingredients

• ✓ chicken leg
• potato
• baby carrot
• garlic
• yellow squash
• onion
• parsley flakes
• garlic powder
• salt
• black pepper
• butter
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
3. 3 Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.

By Melissa

Ingredients

• ✓ chicken leg
• olive oil
• onion
• garlic
• curry powder
• tiger prawn
• ham
• bay leaf
• salt
• pepper
• coconut milk
• glutinous white rice

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Season with the curry powder and stir to evenly coat. Add the chicken and stir. Cover the skillet and cook for 2 minutes. Stir the prawns into the mixture and cook for another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Cover the skillet and cook for another 2 minutes.
2. 2 Pour the coconut milk into the skillet. Add the rice and stir. Reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. Serve hot.

By lola

Ingredients

• ✓ chicken leg
• vegetable oil
• onion
• garlic
• ketchup
• worcestershire sauce
• white wine vinegar
• brown sugar
• water
• salt
• pepper

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add the onion and garlic and saute for 5 to 10 minutes, or until onion is tender. Then add the ketchup, Worcestershire sauce, vinegar, brown sugar and water. Mix together well and season with salt and pepper to taste. Reduce heat to low, cover and simmer for 20 minutes. Set aside, covered, and let cool.
2. 2 Place chicken in a shallow, nonporous dish and pour sauce over chicken, reserving some sauce in a separate container for basting. Cover chicken and marinate in the refrigerator for at least one hour, or overnight. Cover reserved sauce, if any, and keep in the refrigerator.
3. 3 Preheat an outdoor grill for medium high heat and lightly oil grate.
4. 4 Grill chicken over medium high heat for 8 to 12 minutes per side, basting occasionally with the sauce, if any, until internal temperature reaches 180 degrees F (80 degrees C).

By Dell

Ingredients

• ✓ chicken leg
• cooking spray
• honey
• brown sugar
• dijon mustard
• balsamic vinegar
• water
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
2. 2 Whisk honey, brown sugar, Dijon mustard, balsamic vinegar, water, olive oil, and garlic together in a large bowl. Add chicken legs and toss to coat. Place chicken legs on the prepared baking sheet; season with salt and pepper.
3. 3 Bake in the preheated oven until juices run clear, 30 to 35 minutes. Turn over and cook longer if needed.

By Deborah Norris