Grilled Chicken Legs

Saturday, July 4, 2009

These chicken legs came out very crispy on the outside while moist and juicy on the inside. I marinated the chicken overnight and cut slits into the meat so that the marinade can seep through. You really don't even need to add barbeque sauce since the flavor of the spices is good enough. Hope everyone has a Happy Fourth of July!

Grilled Chicken Legs

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

Mix all marinade ingredients in a zip lock bag add chicken.
Chill for 4 hours.
Grill chicken until well browned on both sides, turning once, 30 to 40 minutes (meat near thigh bones should no longer be pink when tested with the tip of a knife).
All grills are different temperatures so.
Take advantage of indirect heat --.
If the chicken browns to quickly finish over indirect heat.
All grills have hot spots so watch and be sure to move the chicken to make the cooking of the chicken complete and satisfying to your needs. As the time of the year make grilling quicker or slower. So take care and watch and enjoy you food as it grills.

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