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'Legs of Fire' Barbecue Chicken Recipe

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'Legs of Fire' Barbecue Chicken Legs Recipe

This has to be the best barbecue chicken recipe 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?

Serves 4


2 ¼ -3 ¼ lb / 1-1.5 kg chicken legs
½ cup / 4fl oz/120 ml 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.


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From the Organic Authority Files

Preheat the oven to 350˚F/175˚C. . 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 ingredients

1 brown onion, chopped
6 garlic cloves, finely chopped
1 tsp ground cumin
2 tbsp olive oil
1/4 cup balsamic vinegar
1/2 cup soft brown sugar
1/4 cup Japanese soy sauce
1 tbsp Worcestershire sauce
1/2 cup ketchup
1 tbsp 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"published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Jonas Cramby. Photography by Poland Persson

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