Cast Iron Barbecue Chicken Legs

Name: Cast Iron Barbecue Chicken Legs
Yield: 4 to 8 servings
Cuisine: American
Ingredients: 2 Tbsp salt, plus more to taste; 3 cups [720 ml] chicken stock or broth; ¼ cup [60 ml] Cholula hot sauce; ¼ cup [60 ml] barbecue sauce (my favorite is Sweet Baby Ray’s); ½ cup [120 ml] chipotle pepper sauce; 8 bone-in, skin-on chicken legs, rinsed and patted dry; ¼ cup [60 ml] olive oil; ½ cup [120 ml] apple cider vinegar; 1 Tbsp Tajín Clásico seasoning

Preparation info

4 to 8
servings

Difficulty
Easy

Appears in

Southern Grit

By Kelsey Barnard Clark

Published 2021

About

I make this recipe at least once a week for my family. This braised chicken is deceptively simple and ridiculously delicious, with a kick. We love it over rice, with a salad, piled on tacos—whatever you do, just prepare to devour!

Ingredients

2 Tbsp salt, plus more to taste
1 Tbsp Tajín Clásico seasoning
8

Americas
United States
Main course
Gluten-free

Method

Heat a medium cast iron skillet over low heat. While the skillet is heating, prepare the chicken.

In a small bowl, combine the salt and Tajín seasoning and evenly rub it over the dry chicken legs. Increase the heat to medium-high and add the olive oil. Sear the chicken, fattiest-side down, until golden brown, about 5 minutes. Deglaze the skillet with the vinegar, lower the heat to mediu