Oven-Barbecued Chicken Legs
4 tsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tsp dry mustard
3/4 tsp salt
1/2 tsp paprika
1/4 tsp cayenne pepper
1 cup pasta sauce
3 tbsp cider vinegar
3 tbsp Worcestershire sauce
2 tbsp packed brown sugar
1/2 sweet green pepper, diced
4 whole chicken, legs
In non stick skillet, heat 1 teaspoon (5 mL) of the oil over medium heat; cook onion, garlic, mustard, 1/4 teaspoon (1 mL) of the salt, the paprika and cayenne, stirring occasionally, for about 5 minutes or until onion is softened.
Stir in pasta sauce, vinegar, Worcestershire sauce, sugar and green pepper.
Remove from heat and let cool.
Arrange chicken in single layer in large resealable plastic bag or shallow glass dish.
Pour marinade over chicken, turning to coat.
Seal or cover and refrigerate for at least 2 hours or for up to 24 hours, turning occasionally. (Make-ahead: Freeze in resealable plastic bag or airtight container for up to 2 weeks. Let thaw in refrigerator.)
Arrange chicken in 13- x 9-inch (3 L) baking dish; pour marinade over top.
Bake chicken in centre of 400°F (200°C) oven for about 50 minutes or until juices run clear when chicken is pierced.