Cooking a good meal doesn’t always have to be expensive. Using stuff you already have in your kitchen could easily make an inexpensive meal for under $5. When cooking BBQ chicken it’s not always convenient to cook on the grill, using this recipe you may find it easier to cook in your oven as an alternative.
Start by lining a baking sheet with aluminum foil. Place a cooking rack inside of the baking sheet and put this on the side for later use as you begin to sear the chicken.
Take the chicken leg quarters and begin to rinse them followed by a good pat dry to remove any water. Using kosher Salt begin to sprinkle it lightly over the chicken. Take a non stick pan and spray it down with canola oil. Set the pan on the stove with the heat on high for a couple minutes letting it warm up.
After the pan has heated up, place a couple of chicken legs skin-side down in the pan making sure not to over crowd with too many pieces. For big chicken leg quarters use two pieces in a 12 inch frying pan.
Continue cooking on high for a couple minutes until the skin has a nice brown color. Once the skin is browned place them in the prepared pan and repeat this step until all your pieces are in the pan with the rack. If you attempt to sear the chicken on the skinless side then it tends to dry out the meat.
Now that all the chicken is brown, it is ready to be brushed with barbecue sauce. Place the barbecue sauce of your choice in a medium sized bowl so that it is easier to work with. Using a cooking brush, apply the sauce on all sides of the chicken.
After the chicken is completely covered, preheat the oven to 375 degrees and continue to bake the chicken for 15 minutes. Set a cooking timer for 15 minutes so you are aware of the time. Once the cooking timer goes off, you should have a nice brown coat on all of the sides. Again, brush the chicken with another layer of barbecue sauce and place back in the over for 375 degrees for 30 – 35 minutes. Set your timer for 33 minutes and make sure to check it at 30 minute just to be safe. If your chicken has a nice crust and is 165 degrees in the thickest part of the meat without touching the bone then it is done.
