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


  1. Preheat the oven to 375°F. Grease a 9" x 13" baking dish and set aside.
  2. In a small bowl, combine the mustard, oil, brown sugar, garlic, Worcestershire sauce, salt, ginger, pepper, and hot pepper sauce.
  3. Wash and dry the chicken legs, and baste with the mustard mixture, coating the chicken on all sides.
  4. 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.
  5. 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.