Saturday, September 3, 2016

Asian BBQ Chicken Legs

Baked Chicken Legs with Hoboken Eddie's Asian BBQ Sauce

Chicken Legs with Hoboken Eddie's Asian BBQ Sauce
I love chicken legs and baked them using Hoboken Eddie's Asian BBQ Sauce. It is as Eddie describes it on the label, Asian BBQ is "a sweet non-smokey Asian BBQ finishing sauce." I marinated the chicken for three hours, and then baked the legs for 50 minutes. The results were amazing! The chicken legs were sweet and tangy, and packed with a robust Asian inspired flavor profile from the ingredients below. Some of Asian BBQ ingredients are: ketchup, distilled vinegar, grape jelly, brown sugar, molasses, soy sauce, Dijon mustard, Worcestershire sauce, Cherry peppers, Cajun seasoning, and chili powder. The heat is mild, and I love the balanced taste from the combination of the ingredients. Nothing overpowers and the chicken is so satisfying, and sticky, finger licking good. I will use the remaining sauce on stir fry soon. Please see below for recipe.

Chicken Legs with Hoboken Eddie's Asian BBQ Sauce

Organic Chicken Legs  (I used 5 legs)

Extra Virgin Olive Oil

Coarse Salt

Cracked Black Pepper

1 cup Hoboken Eddie's Asian BBQ Sauce

Chicken Legs with Hoboken Eddie's Asian BBQ Sauce

Wash and pat dry chicken legs. 

Place on a plate, sprinkle with extra virgin olive oil, and season with coarse salt and cracked black pepper.

Add seasoned legs to a large ziploc bag, and then Asian BBQ Sauce. Seal and gently massage chicken. 

Place ziploc bag over a plate and marinate in fridge for 3-4 hours.

Remove from fridge 1/2 hour before baking.

Heat oven to 400 degrees.

Add marinated chicken legs to glass baking dish making sure to use all the sauce in the ziploc bag and pour over the legs.

Bake for 50 minutes and then turn over half way through cooking time.

Remove from oven, and let chicken rest for 5 minutes. 

Serve with a side dish.


To order Asian BBQ Sauce and for further information, please visit Hoboken Eddie's:

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-Sophia/Two Frys

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