Super Easy Barbecue Chicken Drumsticks & Thighs

Recipe by pterron94
READY IN: 1hr 15mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PART ONE.
  • In 1 or 2 oblong storage containers (depending on size of yours - I need 2) pour 1/2 - 1 cup of BBQ sauce on bottom of each container and tilt container until BBQ sauce evenly coats bottom.
  • PART TWO.
  • Put chicken inside Dutch Oven or other large pot with lid.
  • Fill with water until water is about 2 inches higher than chicken.
  • Bring to boil and cook for 15 - 20 minutes - no longer or chicken will be tough.
  • Pour chicken & water into colander to drain water.
  • Leaving chicken in colander turn on cool water and while holding chicken leg or thigh under water pull off skin & any fat (usually on thigh pieces).
  • Place each piece into the container (for thighs place the piece meat side down - the side the bone isn't sticking out of).
  • Pour rest of the BBQ sauce evenly over the chicken making sure to cover all the meat.
  • Cover container and put into fridge either for the rest of the day or overnight. Because the chicken is hot it absorbs more of the BBQ sauce flavoring.
  • Tip - Because the sauce hasn't been cooked I save the extra sauce in a freezer bag in the fridge till the next time & use it first to line the container bottom. It doesn't go bad.
  • PART THREE.
  • Preheat oven to 400 degrees.
  • Place coated pieces on greased oblong pan.
  • Bake for 40 minutes (tastes even better if done on a grill).
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