Ingredients

• 4 chicken leg quarters
• kosher salt
• spray canola oil
• 3/4 - 1 cup barbecue sauce
• 1/4 cup cilantro, chopped

Directions

1. Line a sheet pan with foil. Set a rack in the pan. Set aside while you sear the chicken. Preheat your oven to 375 degrees.

2. Pat dry chicken, coat with salt

3. Set a nonstick pan on the stove over high heat and spray with a little canola oil. Let it heat up for a minute or two.

4. When the pan is hot, drop in a few of the chicken leg quarters, skin-side down. You don’t want to crowd the pan (or your chicken will steam, not sear), so do this in a few batches.

5. Cook them on high like this for a few minutes, until the skin is nice and brown

6. When the skin is browned, transfer the chicken to your prepared pan. Repeat with the rest of the chicken. (I only brown the skin side. I find that intense high heat on the skinless underside can dry the meat out a little.)

7. Using a brush, paint each piece of chicken on all sides with barbecue sauce.

8. When each piece of chicken is coated, pop the pan into your preheated 375 degree oven. Bake like this for 15 minutes.

9. After about 15 minutes, yank the pan out of the oven. Brush with the remaining barbecue sauce, covering each piece on all sides again.

10. When the chicken is coated again, pop the pan back into the oven. Bake at 375 degrees for 30-35 minutes more, until they’re cooked through completely. (Your chicken should be in the oven for a total of 45-50 minutes.)

11. After 30-35 minutes, they should have a nice crust. If you’re a meat thermometer type, you want a reading of 165 degrees in the thickest part of the chicken (without touching a bone).

12. Transfer to a serving platter. Sprinkle with chopped cilantro.

Email to a friend | Print this recipe | Back