Low Sodium Barbecue Chicken Legs
Savor the smoky, tangy goodness of Low Sodium Barbecue Chicken Legs—where bold flavor meets heart-smart eating. Perfectly seasoned with a homemade barbecue sauce crafted from low-sodium ketchup, apple cider vinegar, honey, and a medley of spices like smoked paprika and garlic powder, this protein-packed dish strikes the ideal balance of sweet, savory, and zesty. Baked to juicy perfection with a caramelized coating, these chicken legs are a healthy, low-sodium spin on classic barbecue fare. Ready in just over an hour, this recipe is a crowd-pleaser perfect for weeknight dinners, summer cookouts, or game-day spreads. Serve them hot with extra sauce on the side for dipping, and enjoy a guilt-free barbecue indulgence!
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Ingredients
- 8 pieces chicken legs
- 1 cup low-sodium ketchup
- 0.25 cup apple cider vinegar
- 0.25 cup honey
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon liquid smoke (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a medium saucepan over medium heat, combine the low-sodium ketchup, apple cider vinegar, honey, and unsalted butter. Stir until the butter is melted.
Step 3
Add the garlic powder, onion powder, smoked paprika, ground black pepper, cayenne pepper, and liquid smoke (if using). Stir until well combined.
Step 4
Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let it cool.
Step 5
Pat the chicken legs dry with paper towels and place them in a large bowl.
Step 6
Pour half of the barbecue sauce over the chicken legs, reserving the rest for later. Toss the chicken in the sauce until well coated.
Step 7
Line a baking sheet with parchment paper or foil and place a wire rack on top. Arrange the chicken legs on the rack.
Step 8
Bake the chicken legs in the preheated oven for 25 minutes. After this initial cooking period, remove from the oven and baste them with more of the reserved barbecue sauce.
Step 9
Return the chicken to the oven and bake for an additional 25 minutes, or until the internal temperature reaches 165°F (74°C) and the outer skin is slightly crispy.
Step 10
Remove the chicken from the oven and let it rest for 5 minutes before serving. Serve the chicken legs hot with the remaining barbecue sauce on the side.
Nutrition Facts
| Serving size | (1594.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2317.4 |
| Total Fat 129.1g | 0% |
| Saturated Fat 43.4g | 0% |
| Cholesterol 969.0mg | 0% |
| Sodium 985.4mg | 0% |
| Total Carbohydrate 119.0g | 0% |
| Dietary Fiber 1.9g | 0% |
| Total Sugars 96.6g | |
| Protein 169.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 121.8mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 1992.3mg | 0% |
Source of Calories