Barbecued Chicken
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 1 cup barbecue sauce (see recipe)
  • 6 to 8 chicken legs (drumsticks and thighs) skin-on, bone-in, about 3 1/2 to 4 pounds
  • Kosher salt and black pepper , to taste

Instructions

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