Barbecue Chicken with Maple Bacon Infused Sea Salt

This barbecue chicken is built around a sweet, tangy homemade sauce and the smoky-sweet seasoning of Maple Bacon Infused Sea Salt. Brown sugar, ketchup, red wine vinegar, Worcestershire sauce, dry mustard, paprika, onion, and garlic blend into a classic BBQ sauce that clings well to grilled chicken legs. The Maple Bacon salt seasons the chicken before it hits the grill and adds a savory finish that works especially well with caramelized sauce. Serve these chicken legs for cookouts, weekend dinners, tailgates, or any meal that needs a simple grilled main with big flavor.

INGREDIENTS

-1 ½ cups brown sugar
-1 ½ cups ketchup
-½ cup red wine vinegar
-½ cup water
-1 tablespoon Worcestershire sauce
-2 ½ tablespoons dry mustard
-2 teaspoons paprika
-2 teaspoons Florida Pure Sea Salt Maple Bacon Infused Sea Salt
-1 ½ teaspoons black pepper
-2 dashes hot pepper sauce
-1/2 onion, chopped
-2 garlic cloves, chopped
-Chicken legs

Why Maple Bacon Infused Sea Salt Works in This Barbecue Chicken

Maple Bacon Infused Sea Salt fits barbecue chicken because it echoes the sweet-smoky flavors people expect from BBQ sauce while still seasoning the meat like a finishing salt. The maple note works with brown sugar and ketchup, while the bacon-style smokiness supports paprika, Worcestershire, onion, and garlic. Use it on the chicken before grilling, then let the sauce build in layers during the final basting.

INSTRUCTIONS

1. In a blender, combine all ingredients but the chicken. Blend until smooth.
2. Preheat grill on medium heat.
3. Drizzle the chicken with extra virgin olive oil and rub over the legs. Season with Florida Pure Maple Bacon Infused Sea Salt and freshly ground black pepper.
4. Place the chicken legs on the hot grill. Cover and cook for 5-6 minutes or until they easily release from the grates. Flip the chicken and cook for 5-6 minutes longer. Baste the chicken legs with BBQ sauce, flip and cook for a few minutes on each side.
5. Baste with BBQ sauce every 10 minutes or so and cook until the legs are firm to the touch and opaque all the way through, registering 160°F internal temp.
6. Transfer to a plate and cover with a piece of aluminum foil and let rest for 5 minutes. Serve with more BBQ sauce if desired.

FAQ:

Q: Can I make the BBQ sauce ahead?

A: Yes. Blend the sauce ahead and refrigerate it until ready to grill. Stir before using.

Q: When should I add BBQ sauce to grilled chicken?

A: Season the chicken first, grill until mostly cooked, then baste with sauce near the end so it caramelizes without burning.