You can use any barbecue sauce you’d like on these CHEEP EATS legs (or none), though the mustard sauce, with an additional swig of Tabasco, gives them a certain puckery tingle not found in traditional red barbecue sauces. 3-4 servings
Ingredients
6chicken legs
2tablespoonsolive oil
Kosher salt and fresh ground pepper
Carolina Mustard BBQ Sauce from selfproclaimedfoodie.com. See link (below) on blog for recipe and my notes to cook briefly and add Tabasco.
Instructions
PREHEAT OVEN TO 350 F and set rack at center.
HEAT OVEN-PROOF STOVE TOP GRILL or cast iron skillet over medium high heat for 2-3 minutes.
SEASON CHICKEN LEGS: In a medium bowl, toss chicken with oil until evenly covered. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon fresh ground pepper.
ADD CHICKEN TO GRILL OR PAN and brown well on one side. Turn and brown well on the other side. Brush each leg on both sides with mustard sauce.
PLACE GRILL OR PAN IN THE OVEN and cook another 20-30 minutes or until chicken is done through with no pink remaining and/or at 170+ degrees F.
SERVE HOT, WARM, AT ROOM TEMPERATURE, OR COLD. Store leftovers well-covered in the refrigerator for up to 3 days. Do not freeze.