Barbecue Chicken Legs Recipe Grill

I also cut the sauce cooking time in half. The chicken takes considerably longer than the 1 minute suggested. Place the chicken skin side down on the grill grates and cover the grill.

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Move the chicken thighs to the side without direct heat.

Barbecue chicken legs recipe grill. Cover and cook 15 minutes then turn chicken over and brush other side with remaining sauce. Lift the drumsticks off the grill gently to ensure that the skin is not sticking to the grill grates. Place chicken pieces over a medium hot grill brushing once more lightly with leftover sauce. I only had a package of 6 chicken legs so i halved the recipe to try it.

I recently had bbq d chicken legs at a party which made me choose this recipe. Keep the lid closed as much as possible. After 30 minutes or so drain and discard the marinade. Turn chicken over close the lid of the grill and cook basting with remaining barbeque sauce ever 6 minutes until no longer pink at the bone and the juices run clear about 35 minutes.

Once covered pop the chicken in the fridge. To amp up the sweet and spicy flavors of the chicken i added an easy rub to the chicken before putting it on the grill. Grill for about 10 minutes on one side then flip over with tongs. Cover the lid of the gas grill and continue to barbeque the chicken thighs for about 6 8 minutes.

See my amazing recipe for easy grilled pork loin with sugar and spice rub below. If desired toss the chicken with a nice bbq spice rub before placing on the grill. Compared to beef and pork chicken doesn t need to marinate for long especially if the marinade includes acidic ingredients such as vinegar lemon juice or buttermilk all it takes is 30 minutes to a couple of hours at most for an acidic marinade to work its way into the meat. When the chicken skin starts to crisp and darken move the pieces to the cooler side of the grill and let them cook for.

When turning the chicken simply rotate keeping the meaty side closest to the heat source. An instant read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees f 74 degrees c. A good indicator that legs are being cooked well in the inside is by observing blood seeping out from the top of the legs. I ve used this rub on both chicken and pork.

The prep for this recipe is very easy even the bbq sauce. Sprinkle the chicken pieces generously with salt and pepper then put them on the grill directly over the coals and cook for about 15 minutes turning once every 5 minutes or so and brushing with the thinned barbecue sauce. The hot air in the grill will bbq and cook the chicken and retain the juice. When the grill is ready moisten a towel with cooking oil and lightly coat the grill rack holding onto the towel with long handled tongs.

Turn the chicken thighs a couple of times to avoid burning. Grill chicken on a well oiled grill until browned on all sides turning only once about 15 to 20 mins each side. Here is a recipe for my standard bbq rub.