Rotisserie-Barbecued Chicken Legs

Ingredients Weight Measure
Garlic, granulated 2 oz.
Onion, powdered 2 oz.
White pepper 2 oz.
Chili, powdered 1 oz.
Lawry's® Seasoning Salt 2 oz.
Kosher salt 4 oz.
Paprika 4 oz.
Brown sugar 3 oz.
Chicken leg quarters 2 lbs., 6 oz.

Buttermilk TABASCO® brand Pepper Sauce Biscuits

Ingredients Weight Measure
Pastry flour 4 cups
Baking powder 4 Tbsp.
Baking soda 2 Tbsp.
Kosher salt 2-1/2 Tbsp.
Buttermilk, powdered 6 Tbsp.
Butter, unsalted 5 Tbsp.
White cheddar cheese, shredded 1 cup
Cilantro, fresh, roughly chopped 3-1/2 Tbsp
TABASCO® brand Original Red Sauce 5 oz.
Water 4 oz.

Sautéed Collard Greens

Ingredients Weight Measure
Greens, collard 3 lbs.
Chorizo sausage, casings removed 1-1/2 lbs.
Butter, unsalted 2 Tbsp.
White onion, cut 1/4 " dice 8 oz.
Carrot, cut 1/4" dice 6 oz.
Garlic, minced 2 oz.
Kosher salt 1 Tbsp.
Black pepper 1 Tbsp.
Chicken stock 1/2 cup

TABASCO® brand Chipotle Pepper Sauce Gravy

Ingredients Weight Measure
Vegetable oil 3 oz.
All-purpose flour 3-1/2 oz.
Chicken stock 4 cups
TABASCO® brand Chipotle Pepper Sauce 3/4 cup
Heavy cream 2 cups
Kosher salt 2 tsp.


  1. To prepare Rotisserie-Barbequed Chicken Legs, in a bowl, mix granulated garlic, onion powder, white pepper, chili powder, Lawry's® Seasoning Salt, salt, paprika and brown sugar.
  2. Rub barbecue spice onto chicken leg quarters to thoroughly coat and refrigerate 1 hour.
  3. Preheat rotisserie to 400°F.
  4. Using 2 nonstick rotisserie baskets, arrange 6 quarters into each basket and place onto rotisserie.
  5. Lower rotisserie heat to 300°F and roast for 45 minutes until chicken leg quarters reach an internal temeprature of 160°F.
  6. Preheat the oven to 450°F and set rack in the middle level.
  7. To prepare Buttermilk TABASCO® Pepper Sauce Biscuits, in a food processor, combine the flour, baking powder, baking soda, salt and buttermilk powder and pulse to mix.
  8. Cut the butter into 8-10 pieces, add to mix and pulse until mixture resembles coarse meal.
  9. Transfer the mixture to a large bowl, mix in cheese and cilantro and make a well in the center.
  10. With a fork, stir in the TABASCO® Original Red Sauce and water, trying not to overwork the dough.
  11. Flour the work surface and turn the dough out onto it.
  12. Fold the dough over on itself 2 or 3 times until it is smooth and less sticky.
  13. Pat the dough into an 8"x14 " rectangle, about 1" thick and cut into 12 (3"x3") biscuits with a sharp, floured square cutter.
  14. Transfer to a parchment-lined cookie sheet and bake for 8-10 minutes, until well risen and golden brown.
  15. To prepare Sautéed Collard Greens, rinse collards under cold water, trim leaves and split in half. Discard any large veins and chiffonade the leaves.
  16. Cut chorizo in 1/2" dice and in large pot, cook butter and chorizo over medium heat until it begins to crackle, about 3 minutes.
  17. Add onions, carrots, garlic, salt and pepper and continue to cook for about 8-10 minutes.
  18. Add collard greens and stir until all of the greens are wilted.
  19. Add chicken stock and cover pot. Cook collards with the cover on for another 8 minutes until cooked but still slightly crunchy.
  20. To prepare TABASCO® Chipotle Pepper Sauce Gravy, in a large saucepot, heat vegetable oil and stir in flour. With a wooden spoon, continue to cook roux between 10 and 12 minutes until it has just begun to brown.
  21. Stir in chicken stock and TABASCO® Chipotle Pepper Sauce and bring gravy to a boil.
  22. Reduce heat to a simmer and cook for an additional 10-15 minutes to allow flavor to develop.
  23. Thin gravy with heavy cream and season with salt.
  24. For each serving, place in a bowl 1/3 cup greens and place a biscuit into the back half of bowl. Place chicken quarter onto the mound of greens, leaning against the biscuit. Ladle 3 oz. TABASCO® Chipotle Pepper Sauce Gravy over the chicken quarter and serve.

Yield: 12 servings