Tangy Chicken Legs Recipe

Name: Tangy Chicken Legs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brewed coffee (I use leftover coffee from breakfast); 1 cup ketchup; 1/2 cup sugar; 1/4 cup brown sugar; 1/2 cup Worcestershire sauce; 1/4 cup vinegar; 2 tablespoons yellow mustard; pepper; 1 tablespoon red pepper flakes (more or less to taste); 8 chicken leg quarters

Servings: persons

1 cup brewed coffee (I use leftover coffee from breakfast)
1 cup ketchup
1/2 cup sugar
1/4 cup brown sugar
1/2 cup Worcestershire sauce
1/4 cup vinegar
2 tablespoons yellow mustard
pepper
1 tablespoon red pepper flakes (more or less to taste)
8 chicken leg quarters

1
In a saucepan combine the first nine ingredients.
2
Bring to a boil; reduce heat and simmer uncovered about 45 minutes to an hour, stirring frequently.
3
Put chicken in a 13x9 baking dish and cover with sauce. (The sauce tends to get greasy this way, so I prefer grilling or broiling.)
4
Bake at 350u00b0 for an hour or until juices run clear.
5
If grilling, brush chicken with sauce before putting on the grill and brush again every 15 minutes, turning to coat both sides well until chicken juices run clear.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup brewed coffee (I use leftover coffee from breakfast), 1 cup ketchup, 1/2 cup sugar, 1/4 cup brown sugar, and more.

Yes, Tangy Chicken Legs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tangy Chicken Legs

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