Cave Legs Recipe

How to make it

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• Preheat grill to medium-low, and brush grate with oil.
• Season both sides of the legs with salt and pepper. Place legs on grill skin side down, and cook, adjusting Leg position and turning pieces occasionally, until about halfway cooked, about 15 minutes. With brush, baste legs with the bare sauce. Continue to cook, turning legs frequently and reapplying sauce each time legs are turned, until cooked through and instant-read thermometer inserted in thickest part registers 160 to 165 degrees, 15 to 20 minutes.
• Serve chicken Hot or Warm!!
• Bare Sauce
• 2 tbs. oil (your choice vegetable works well)
• 3/4 Cup Chopped onions
• 2 tbs. chopped garlic
• 4 cups ketchup (your choice)
• 1/2 Cup packed dark brown sugar
• 1/4 Cup Whisky (try sum spiced rum for and island taste)
• 2 tbs. cane sugar
• 1/2 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 3 tbs. hot sauce (your choice or you can omit)
• 2 tbs. yellow mustard (or your favorite)
• 2 tbs. Creole Seasoning (your choice here also)
• 1/2 tbs. crushed red pepper or more to taste (I use my own blend so ½ is just enough hahaha)
• 1/4 tbs. cinnamon
• Heat oil in large pot over medium high heat. Add onions and cook, stirring, 4 minutes. Add garlic and cook stirring 1 minute. Add all remaining ingredients and bring to a boil. (You can hold off the alcohol if you want a Kick or you can cook it off). Lower heat to a simmer and cook stirring occasionally until sauce is thickened and flavors have married, 15-20 minutes. Remove from heat and set aside to cool. Unused sauce can be stored in an airtight, non reactive container in the refrigerator for up to two weeks.