Amy Jean’s Kitchen: BBQ Chicken Drumsticks & Scalloped Potatoes (Tasty Ultimate)

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Chicken legs will always be my favorite piece of chicken and

when you add in BBQ sauce…well…it’s pure magic. This chicken

leg recipe was perfect allowing the legs to remain moist and

delivering amazing BBQ flavor. The scalloped potatoes were

easily some of the best scalloped potatoes that I have ever had

(and I have had a lot throughout my life….I am quite a pota-hoe

if you will lol). They were creamy and the seasoning was spot

on. Man do I need to make this meal again like

ASAP…It was chef kiss worthy for sure. 

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Scalloped Potatoes

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Baked BBQ Chicken Drumsticks

Ingredients:

½ cup packed light brown sugar

¼ cup low-sodium soy sauce

2 teaspoons molasses

8 chicken drumsticks (about 2 ½ pounds)

¼ cup plus 2 Tbsp ketchup

¼ cup plus 2 Tbsp chili sauce (such as Heinz)

1 Tbsp Worcestershire sauce

2 Tbsp dry mustard

Kosher salt and freshly ground black pepper

Chopped fresh flat-leaf parsley, for garnish

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Steps:

In a large resealable plastic bag, combine 2 Tbsps of

the brown sugar, the soy sauce, molasses, and ¼

cup water. Add the drumsticks, seal the bag, and turn to coat.

Marinate the chicken in the refrigerator for at least 2 hours and up to 4 hours. 

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When ready to cook the chicken, preheat oven to 375 degrees F.

Whisk together the remaining brown sugar, the ketchup, chili

sauce, Worcestershire, dry mustard, and 2 Tbsps

water in a medium bowl. 

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Remove the chicken from the marinade, letting any excess

drip back into the bag; reserve the marinade. Arrange the

chicken in a 9×13-inch baking dish and season with salt and pepper. 

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Add the marinade to the ketchup sauce and whisk until smooth. 

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Pour the sauce over the chicken and bake, turning the drumsticks

and basting with the sauce every 10 minutes, until they are

cooked through and the sauce has thickened, 50 minutes to 1 hour. 

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Sprinkle the drumsticks with parsley and serve with any extra sauce on the side. 

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