Canadian Lickin Good Barbecued Chicken Legs
Savor the smoky-sweet flavors of summer with Canadian Lickin’ Good Barbecued Chicken Legs, a surefire hit for backyard cookouts and weeknight grilling. Juicy chicken legs are generously coated in a mouthwatering homemade barbecue sauce that combines rich Canadian maple syrup, tangy apple cider vinegar, smoky paprika, and a touch of Dijon mustard for a perfectly balanced blend of sweet, tangy, and savory. As the chicken grills to perfection, the sauce caramelizes into a sticky, finger-licking glaze with irresistible charred edges. Quick to prepare in just 15 minutes and ready in under an hour, this recipe is perfect for feeding a hungry crowd. Serve these grilled chicken legs hot, garnished with fresh parsley for a pop of color, and pair them with classic sides like coleslaw, grilled corn, or a refreshing potato salad. Whether it’s a family barbecue or a casual dinner, these chicken legs are guaranteed to deliver big, bold flavor in every bite!
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Recipe Information
Ingredients
- 8 pieces Chicken legs
- 0.25 cup Maple syrup
- 0.5 cup Ketchup
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 2 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your grill to medium heat (around 375°F/190°C) or prepare charcoal for indirect grilling.
Rinse and pat dry the chicken legs with paper towels. Set aside on a plate and drizzle with olive oil, rubbing it evenly over the skin.
In a medium bowl, whisk together maple syrup, ketchup, apple cider vinegar, soy sauce, Dijon mustard, minced garlic, smoked paprika, ground black pepper, and salt to form the barbecue sauce.
Reserve about 1/4 cup of the sauce for serving later, and use the rest for basting.
Place the chicken legs on the grill, skin-side down. Close the lid and cook for 20 minutes, turning them occasionally to prevent burning. Baste with the barbecue sauce every time you flip them.
After 20 minutes, continue grilling for another 10-15 minutes until the internal temperature of the chicken reaches 165°F (74°C) and the skin is caramelized and slightly charred. Keep basting as needed.
Once fully cooked, remove the chicken legs from the grill and let them rest for 5 minutes. Brush with the reserved barbecue sauce for an extra glaze just before serving.
Garnish with chopped fresh parsley, if desired, and serve hot with your favorite summer sides, such as coleslaw, grilled corn, or potato salad.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 5251 mg | 228% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 74.8 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2096 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
