Legs of Fire from ‘Tex-Mex From Scratch’
Photograph by Roland Persson
From Yahoo Food’s Cookbook of the Week: Tex-Mex From Scratch by Jonas Cramby
Legs of Fire
Serves 4
This has to be the best barbecue chicken in the world, as it contains elements from every part of the Tex-Mex cuisine’s food circle: it’s crispy, hot, sweet, fun and sticky. You can also use wings and thighs for this recipe. Probably breast too, but seriously, who would want that?
2 ¼ -3 ¼ pounds chicken legs
½ cup olive oil
1 tablespoon of paprika
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon ground white pepper
1 teaspoon dried oregano
1 teaspoon salt
Barbecue Sauce (see below)
Outdoor barbecue:
Rub the chicken with the oil and the other dry spices and fry over a direct heat until the juices are running clear.
Drizzle the barbecue sauce over the chicken and finish off on the barbecue until the skin is so crispy that the neighbors complain.
Oven:
Preheat the oven to 350˚F. Rub the chicken with the oil and the other dry spices and roast in the oven for 30 minutes. Drizzle over the barbecue sauce and turn up the oven to max until everything is nice and crispy.
Barbecue Sauce
Hot sweet-spicy barbecue sauce
1 brown onion, chopped
6 garlic cloves, finely chopped
1 teaspoon ground cumin
2 tablespoons olive oil
¼ cup balsamic vinegar
½ cup soft brown sugar
¼ cup Japanese soy sauce
1 tablespoon Worcestershire sauce
½ cup ketchup
1 tablespoon chili powder
Fry the onion, garlic and cumin in oil. When the onion softens, deglaze the pan with balsamic vinegar. Add all other ingredients, boil to a sticky substance.
Reprinted with permission from Tex-Mex From Scratch by Jonas Cramby (Sterling Epicure).
More chicken recipes for the grill:
Simple, Healthy Grilled Chicken Breasts
