Ingredients
2lbschicken legs,(skin-on, bone-in)
1tspsalt
½cupbarbecue sauce,(any tomato or mustard-based sauce), divided
1tspliquid smoke,optional
Preparation
Set the chicken legs in a shallow dish and sprinkle both sides with salt. If using liquid smoke, mix it into the barbecue sauce. Brush the legs all over with ¼ cup of the barbecue sauce, reserving the rest.
Cover, and set in fridge to marinate at least 30 minutes or as long as overnight.
Set the broiler to high with a rack positioned a few inches below. Line a baking sheet with aluminum foil and set a metal cooling rack (like the ones used for baking) inside (or use a broiler pan).
Arrange the marinated chicken legs on the wire rack with a little space between each leg.
Slide the pan under broiler, and broil chicken on one side for 5 to 7 minutes until dark brown charred spots begin to form. Flip, and sear the second side for another 3 to 5 minutes or so until also browned.
Turn the oven to 350 degrees F and reposition the rack in the middle of the oven.
Brush chicken all over with all but a tablespoon of the remaining sauce. Slide into the oven and bake 15 minutes. Flip chicken, and brush with the remaining sauce anywhere it’s needed.
Continue baking until the internal temperature of the chicken reaches 165 degrees F when testing with a meat thermometer, another 15 to 20 minutes.
Serve chicken right away while hot, with extra barbecue sauce on the side.
