Deviled Chicken Legs

Servings: 4

Prep Time: 10 min

Cook Time: 45 min


1/2 cup; Dijon mustard

2 tablespoons; vegetable oil

2 tablespoons; brown sugar

2 cloves garlic, minced

1 tablespoon; Worcestershire sauce

1 teaspoon; ground ginger

1/4 teaspoon; freshly ground black pepper

1/8 teaspoon; hot pepper sauce

8 chicken legs (about 2 1/2 pounds total)

2 cups; Mrs. Cubbison's Traditional Seasoned Stuffing


  • Preheat the oven to 375°F. Grease a 9" x 13" baking dish and set aside.
  • In a small bowl, combine the mustard, oil, brown sugar, garlic, Worcestershire sauce, salt, ginger, pepper, and hot pepper sauce.
  • Wash and dry the chicken legs, and baste with the mustard mixture, coating the chicken on all sides.
  • Place the stuffing mix in a pie tin or shallow pan, and roll the chicken legs in the stuffing mix to coat well. Arrange the coated chicken pieces in the prepared baking dish.
  • Bake for 45 minutes, or until the chicken is lightly browned and a thermometer inserted in the thickest part of the chicken reads 170°F.