A Full Time RV Lifestyle Blog

Friday, June 4, 2021

The Best Grilled Chicken Leg Recipe!


This recipe might be my most requested from friends and family! Chicken legs are so inexpensive, and this recipe is sure to please even the pickiest of eaters!

Piper's Favorite Grilled Chicken Legs

Measurements for seasonings are approximate, because — as you'll see in the video below — I tend not to measure ingredients! I prefer to eyeball it and add in seasonings intuitively! Add more or less depending on your taste, and try out a different combination of seasonings and sauces, too! 


Ingredients:

Chicken Legs
Grilling Dry Rub
Glazing Sauce

For the Glazing Sauce

1 cup barbecue sauce (We like Sweet Baby Ray's)
1/4 cup yellow mustard
2 Tbsp dijon mustard
2 Tbsp soy sauce or Worcestershire sauce
2-3 Tbsp water
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/2 tsp oregano or Italian seasoning

Sauce Directions:
Mix all ingredients in a small bowl for basting and pour half into a separate bowl for serving. Set aside.

As seen in the video below, you can also make a classic buffalo sauce using a mixture of half melted butter and half Frank's hot sauce. Wait to coat the chicken until after it's cooked, and you'll get the most amazing grilled buffalo chicken! This works great with wings, too!

For the Dry Rub

1/4 cup olive oil
1/4 tsp salt
1/4 tsp pepper
1/2 tsp Garlic powder
1/2 tsp red pepper flakes
1/2 tsp oregano or Italian seasoning

WATCH THE FULL VIDEO BELOW!



Directions: 
With a sharp knife, make 2 slashes, about 1-inch apart, into the thickest part of each drumstick, cutting to the bone. Season with dry rub and massage into the chicken with olive oil. You can cover and refrigerate or take this straight to the grill! This recipe also works great when baking chicken legs in an oven.

Preheat grill. We love using charcoal or wood fire! Using tongs, place chicken on grill and turn every few minutes until browned. Baste chicken with the glazing sauce, turning and glazing until done. Alternatively, you can cook the chicken until done and baste afterwards.


Serve this finger-lickin' chicken with the other bowl of sauce you set aside for serving. (Note: do not serve with the same sauce as you used to baste, as you can cross-contaminate with the raw chicken! Bad news!)

This recipe works great with chicken breasts, thighs, legs or even pork ribs! And the sauce tastes great basted on grilled veggies, mushrooms, tofu or other vegetarian delights!

This chicken should be tender and nearly falling off the bone! For any other tips and directions, feel free to watch the video above! We hope you enjoy!


Happy Eating,

Tam & Piper



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