Chicken Legs Grilled

Submitted by Rita1652

"Generously seasoned crisp legs. Be sure to Visit the grilling forum http://www.recipezaar.com/bb/viewforum.zsp?f=42 for any help!"

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 2-4

ingredients

• 4 chicken legs-thighs

• marinade

• 1 teaspoon sugar
• 1 teaspoon seasoning salt
• 1 teaspoon paprika
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil

directions

1. Mix all marinade ingredients in a zip lock bag add chicken.
2. Chill and marinade for 4 hours.
3. Grill chicken on a well oiled grill until well browned on all sides, turning once, 30 to 40 minutes (meat near thigh bones should no longer be pink when tested with the tip of a knife).
4. FYI.
5. All grills are different temperatures.
6. Take advantage of indirect heat --.
7. If the chicken browns quickly finish over indirect heat.
8. All grills have hot spots so watch and be sure to move the chicken to spots on the grill so not to burn and completely cook the chicken.
9. As the time of the year makes grilling quicker or slower. So take care and watch and enjoy you food as it grills.
10. Be sure to Visit the grilling forum http://www.food.com/bb/viewforum.zsp?f=42 for any help!

Reviews

[Witch Doctor]

Simply SUPER! If using leg-thigh pieces with the skin ON, I always loosen the skin a bit and use my fingers to put a bit of the rub between the skin and the meat. Works great to get those flavors into the meat. Sous Chef Bently stated he/she had problems with charring. Instead of using regular white sugar, I ALWAYS use TURBINO sugar in my BBQ. Has a higher melting temperature and does not char. Gives a GREAT brown sugar taste, too! Turbino sugar used to be hard to find in stores but I think most of them are starting to carry it now. Look for "Sugar in the Raw"

 

[Deely]

The flavor of this chicken is outstanding. I cooked it over indirect heat then browned over direct heat. However, I found this is more of a rub than a marinade. I mixed all the ingredients in a small bowl and slathered it on the chicken. I refrigerated on a plate covered with plastic wrap. This recipe goes into my hard copy "Family Favorites" cookbook. Thank you Rita, for posting this.<br/><br/>UPDATE: Since I started using this recipe in 2007, the powers that be decided that injecting chicken with a "flavor enhancing solution", was the way to go. I finally figured out why my grilled chicken was no longer getting crispy! I now buy only organic chicken for the grill and am again enjoying Rita's fantastic recipe.

 

[Chris from Kansas]

I made a big batch of this seasoning mix today and sprinkled it over 2 cut-up chickens then drizzled with olive oil. I marinated for about 5 hours and my husband grilled. The flavor was really good and the meat very juicy. This was so easy and everyone loved it! Probably the only change I might make next time is to add a little more garlic. Thanks for posting this great recipe!

 

[Just starting out]

Very nice marinade. I did this recipe with 8 drumsticks and it was just about right. I used a one gallon freezer bag and added the dry ingredients with the chicken first and gave it a good shake. Then I added the olive oil and worked it around a bit before throwing it in the fridge overnight. <br/><br/>It helped alot spreading the dry ingredients before adding the oil, as it does get a bit thick if you mix it all up right away.

 

[Jonathan Melendez]

Some of the best grilled chicken I've ever made. That marinade really flavors the chicken so nicely.