Grilled Chicken Legs
These grilled chicken legs are coated in a savoury spice rub featuring paprika, garlic powder, and seasoning salt, then marinated for flavour. They are cooked on the barbecue until the skin is crisp and the meat is thoroughly cooked. The method includes practical advice for managing different grill temperatures and using indirect heat to prevent burning while ensuring the chicken is cooked through. Ideal for an outdoor meal, this dish serves two to four people and takes about 50 minutes from start to finish.
Ingredients
- 4 chicken legs-thighs
- 1 teaspoon sugar
- 1 teaspoon seasoning salt
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
Method
- Combine all the marinade ingredients in a zip lock bag and add the chicken pieces.
- Refrigerate the bag and allow the chicken to marinate for 4 hours.
- Place the chicken on a pre-oiled grill and cook until browned on all sides, turning once, for 30 to 40 minutes. The meat near the thigh bone should show no pink when checked with a knife tip.
- Please note.
- Grill temperatures can vary significantly.
- Make good use of indirect cooking methods.
- Should the chicken colour too fast, complete the cooking using indirect heat.
- Since grills often have uneven heat, monitor the chicken and reposition it as needed to avoid burning and to cook it fully.
- Seasonal weather can affect grilling times, so keep a close watch and savour your meal as it cooks.
- For further assistance, you can visit the grilling forum at http://www.food.com/bb/viewforum.zsp?f=42.
Nutrition (per serving)
Sodium175000 mg
Recipe details
CategoryChicken Thigh & Leg
AuthorRita1652
