CHARCOAL GRILL CHICKEN LEGS RECIPES

Steps:

• Mix all brine/marinade ingredients in a large bowl and then separate into zip lock bags and add chicken.
• Chill and marinade for at least 4 hours or more (I usually brine mine for 12 hours).
• Grill chicken on a well oiled grill until browned on all sides, turning only once, about 15 to 20 mins each side. (A good indicator that legs are being cooked well in the inside is by observing blood seeping out from the top of the legs).
• Since all grills run at different temperatures, (if possible) make sure that grill is covered first and allowed to raise to 400 degrees before uncovering the grill, oiling the racks, and placing the legs onto the grill. This will help your grilling off to a great start.
• Depending on your environment, grill your chicken without the cover as the sudden increase in heat can turn your legs to charcoal.
• Towards the end of your grilling(5-10 mins) liberally spread a bbq of your choice (I like "Sweet Baby Ray's") on to one side of the chicken. Then (if possible) place chicken legs on a top rack for indirect heat with the bbq side of the leg down and the none bbq'd side up.
• Spread the other side with bbq now and let the bbq really caramelize onto the legs for 5-10mins on indirect heat.(if you dont have a top rack, just reduce this time to 3 to 5mins).
• Now take the legs off the grill and Wah-Lah! You've just made some amazing BBQ'd legs. Bon Appetite!
• *All grills have hot spots so be mindful of these spots and switch your chicken around the grill as not to completely char them.

Steps:

• In a small, shallow bowl combine all the rub ingredients and mix well.
• Hold a drumstick by the bone and, using a small, sharp knife, cut around the bony end, cutting through the skin, meat, and sinews. Pull or cut away the skin, sinews, and cartilage from the base of the drumstick. Using kitchen scissors or a sharp knife, cut off the joint at the base. Push the meat toward the top end of the drumstick so the drumstick looks like a lollipop. Wipe away any residue from the bone with a paper towel. Repeat with the remaining drumsticks.
• Roll each chicken lollipop in the rub, coating it evenly.
• Prepare the grill for indirect cooking over medium-low heat (250° to 350°F). Brush the cooking grates clean. Place the ETC system with the expansion rack on the grates.
• Put the chicken lollipops, with the meat facing up, in the rack. Alternatively, thread each lollipop onto a metal skewer. Grill the lollipops over indirect medium-low heat, with the lid closed, for about 15 minutes. Brush the lollipops with some of the barbecue sauce, close the lid, and grill for 15 minutes. Repeat the brush and grill step two more times. They are ready when an instant-read thermometer inserted into the thickest part of the chicken (not touching the bone) registers 165°F, about 1 hour total. They will have turned a nice reddish color from the barbecue sauce. Serve immediately.