Paleo Barbecue Chicken Legs
Juicy, flavorful, and entirely grain-free, these Paleo Barbecue Chicken Legs are the perfect crowd-pleaser for your next backyard cookout or weeknight dinner. Marinated in a savory blend of olive oil, smoked paprika, garlic powder, and sea salt, then coated with a tangy, homemade barbecue sauce crafted from tomato paste, apple cider vinegar, honey, and coconut aminos, these chicken legs pack bold, smoky flavor. Whether grilled to perfection or roasted in the oven, they achieve a crispy, caramelized exterior while staying tender and juicy inside. Ready in just an hour, with minimal prep time, this recipe is not only paleo-friendly but also gluten-free and dairy-free, making it a versatile dish for any dietary need. Serve these succulent chicken legs with extra sauce on the side and a crisp salad or roasted veggies for a wholesome, finger-licking meal that’s sure to impress.
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Ingredients
- 8 pieces chicken legs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup tomato paste
- 0.25 cup apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons coconut aminos
- 1 teaspoon onion powder
- 0.5 teaspoon ground mustard
- 0.5 teaspoon chili powder
Directions
Step 1
Preheat your grill to medium-high heat, approximately 400°F (200°C). If using an oven, preheat to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
In a small bowl, combine olive oil, garlic powder, smoked paprika, sea salt, and black pepper. Mix well to form a marinade.
Step 3
Rub the marinade evenly over the chicken legs, ensuring that each piece is well-coated. Set aside.
Step 4
In a medium saucepan, combine tomato paste, apple cider vinegar, honey, coconut aminos, onion powder, ground mustard, and chili powder.
Step 5
Heat the saucepan over medium heat, stirring frequently, until the ingredients are well-combined and the sauce begins to simmer. Allow the sauce to cook for about 5 minutes, then remove from heat.
Step 6
Brush the chicken legs lightly with the barbecue sauce and place them on the grill or prepared baking sheet if using the oven.
Step 7
Cook the chicken legs on the grill for about 20-25 minutes, turning every 5-7 minutes and brushing with additional barbecue sauce during each turn. If baking, place in the oven and cook for 25-30 minutes, turning halfway through and basting with sauce.
Step 8
Use a meat thermometer to ensure the chicken legs have reached an internal temperature of 165°F (75°C) before removing them from heat.
Step 9
Once cooked, remove the chicken from the grill or oven. Allow the chicken legs to rest for a few minutes before serving.
Step 10
Serve the Paleo Barbecue Chicken Legs with additional barbecue sauce on the side, if desired.
Nutrition Facts
| Serving size | (1642.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2332.6 |
| Total Fat 134.7g | 0% |
| Saturated Fat 34.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 907.0mg | 0% |
| Sodium 3942.1mg | 0% |
| Total Carbohydrate 99.5g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 73.4g | |
| Protein 180.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 215.3mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 4696.4mg | 0% |
Source of Calories