Prep 30 mins
Cook 45 mins
I've adapted this recipe from many other recipes, taking things that i've liked and things I didn't like as much out. I love this simple recipe as it brings simple BBQing to another level. It all starts off with the brine/marinade. I find that a few hours of brining is usually enough, but for this recipe longer really is better. I usually at least brine my legs for at least 12 hours (Meaning, I usually end up start the brining process at night and let it brine until lunch or dinner the next day).
- 30 chicken legs (Costco sells a package of 30 for less than $10)
- 1 1⁄2 cups water
- 3 cups apple cider vinegar
- 1⁄2 cup olive oil
- 1⁄4 cup salt (Lawry's is a good option) or 1⁄4 cup seasoning salt (Lawry's is a good option)
- 1⁄2 cup sugar
- 1⁄3 cup mccormick's steak seasoning
- 2 tablespoons pepper
- 5 -6 fresh garlic cloves
- 3 -4 sprigs rosemary, stripped from stem
- barbecue sauce
- 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 hours. (Remember though, longer the better).
- 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.
- Never cover your grill there after, the sudden increase in heat will turn your legs to charcoal.
- Towards the end of your grilling(5 mins) liberally spread a bbq of your choice (I like "Sweet Baby Ray's") unto 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.
I only had enough time to marinade them for 2 hours so the flavor wasn't all the way through but I'll definitely do it longer next time as these legs are the best I've ever had. Bar none! Kudos sir.
My only recommendation, when grilling chicken, is to always boil it first to ensure the core is cooked. This is especially true when grilling in a high altitude arid climate (ie. Denver, CO) as it's hard to cook anything with the lid open.
I've made this twice so far and it was great! However, the first time I tasted too much apple cider vinegar. So the second time I used 1 cup less and it turned out amazing. Great recipe!!!!
This was Amazing! I rarely write a review, but this was off the charts good! I did ours on a gas grill, kept the lid open and on high heat. It took around an hour, with 20 large legs on a 40 degree night. Stuck to the recipe and it turned out just like the photo. I will make these again. Thanks!