Barbecue Chicken Legs Over Yellow Rice

img_4475Cooking for Families

My Nanny Kids love chicken legs and dark meat. So it is smart to serve them family full chicken legs that include the dark meat with the thighs rather than chicken breast all of the time.

I found this amazing barbecue sauce recipe at  Simply adding frozen mixed vegetables to yellow rice makes a quick, complete, and nutritious meal for yourself or your Nanny Family.

You Will Need:

Barbecue Chicken Legs:

4 chicken legs, skinned if you prefer
8 tbsp tomato ketchup
2 tbsp brown sugar
1 tbsp mild mustard
2 tbsp Worcestershire sauce
1 garlic clove, crushed
1 tbsp vegetable oil

Yellow Rice with Mixed Vegetables:

1 teaspoon vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 cup frozen mixed vegetables
3 cups vegetable broth
1 1/2 cups rice
1 (1.41 ounce) package sazon seasoning with coriander and achiote (such as Goya®)
1 dash adobo seasoning with pepper (such as Goya®)

What to Do:

Barbecue Chicken Legs:

1. Preheat the oven to 425°F.

2. Make 2-3 deep cuts in each piece of chicken using a sharp knife. This allows the sauce to penetrate and flavor the chicken well.

3. In a large bowl, mix the ketchup, sugar, mustard, Worcestershire sauce, garlic, and oil. Add the chicken and stir until well coated with the sauce.

4. Bake in a preheated oven for 40-50 minutes, or until the chicken is cooked through.

5. Give the remaining pan sauces a stir and drizzle over the chicken.

Yellow Rice with Mixed Vegetables:

1. Heat oil in a saucepan over medium heat. Cook and stir onion, garlic, and mixed vegetables in hot oil until garlic just begins to brown, about 5 minutes.

2. Pour vegetable broth into the saucepan; add rice, sazon seasoning, adobo seasoning, and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.


Recipe for chicken legs by
Recipe for rice by
Photo by Stephanie Felzenberg

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