By Rita~ on August 09, 2004
Photo by Rita~
Photo by Rita~
"Generously seasoned crisp legs. Be sure to Visit the grilling forum http://www.recipezaar.com/bb/viewforum.zsp?f=42 for any help!"
Serving Size: 1 (101 g)
Servings Per Recipe: 2
"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""
"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.
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."
"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!"
"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.
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."
"I wouldn't consider this as a marinade, or even a rub, very thick like paste. Unfortunately chicken legs and thighs (fatty skins) are grease fire magnets. The overall taste was garlic and just a little bit of saltiness. Next time I would spread this mixture underneath the chicken skin, with hopes it will melt into the chicken rather than getting burned on the grill."
"VERY GOOD and yet very easy. I followed your recipe exactly, but used 2T of each spice instead of 1t. That worked out perfectly to season a whole cut up chicken. DH couldn't stop raving! He's already looking forward to leftovers tomorrow."
"Oh my. I didn't expect much from this recipe, but I was wrong. I decided to use this "rub" rather than a marinade since I wouldn't be able to turn the chicken turning the day to ensure an even distribution of flavor. Of course I was almost out of paprika, so I had to substitute chili powder. Plus I used raw sugar. It was terrific. I grilled the chicken legs and they were juicy and flavorful. Really, really great."
"These were just fantastic! Will make these a lot. Thanks for posting such a wonderful recipe."
"I rarely give 5 stars but did this time! It was pouring out, so i used the oven instead of grilling. 1/2 hour in oven @ 375, then under broiler for 5-6 minutes each side to crisp, brown, and finish. I took the advise of other reviewers and used brown sugar, put a little under the skin. I didn't use a shake bag, just sprinkled seasonings on oiled skins."
"It was a crowd favorite! I was a bit surprised, because the recipe is so simple ... "equal parts" of ingredients. And I think that using sugar & paprika was a new one for me ... and I love to grill. I used chicken thighs. Final product was moist & juicy & delicious. The food just flew off the plate!"
"Great marinade. I will add some cayenne next time, as I do like more heat, but we had some young ones dining tonight and they loved it! Thanks for the recipe! I tripled the recipe because we had 12 legs."
"Great recipe! So easy and tastes amazing. Everyone, from my 3-year old up, loves these."
"I am NOT a leg-thigh fan AT ALL but we bought some for 29 cents/lb so I had to make something. OMG, this recipe made the meat SOOOO good. Had my folks over and they want the recipe as well. Mmmmm we will DEFINITELY be adding this to the rotation of favorites."
"When I made these one of my guests exclaimed "This is the best grilled chicken I have ever had!" They were very moist/tender and had great flavor. I also put the BBQ sauce on the table and it remained unopened. I used Turbino sugar as suggested in some other reviews. I marinated the legs for 4 hours an the were delicious! Thank you for the recipe!"
"Nice flavor but was prononced as we would have liked. I added a few extra pieces of chicken so that may have diluted the flavor too much--what I could taste we liked so we'll try again. Just note, that you might need to double the marinade which is so easily done."
"I prepared this recipe using a package of chicken thighs, 6 thighs. They marinated all day, about 7 hours and then I grilled them, skin side down, on my stove top grill. I flipped them and then stuck the grill pan into my oven, set at 350Â°, and let them roast for about 30-40 minutes. They ended up crispy, brown and delicious! We'll be doing this one again, now that the snow is gone from our outside grill. Thanks Rita!"
"I only had an hour until I had to get these cooking so I used my food saver vacuum 'dish' to marinate the legs quickly. My husband didn't feel like firing up the grill so I baked these instead - 375 for an hour. The skin was mostly crispy but it could have used a few minutes under the broiler to finish the job. They were OK when the were first done. I think grilling makes a huge difference. I will say that the refrigerated leftover legs were very good. I gave this 5 stars because I'm sure it will be fabulous the next time I make them. I'll let them marinate longer and I'll be firing up the grill if I have to."
"We loved this. I let it sit in the refrigerator all day with the spice mix and then cooked it on a covered charcoal kettle grill for 45 minutes using indirect heat. The skin was golden and very crispy and the chicken was moist and tender. Just an update - it rained the last time I was going to make these. Baked them in a 350 degree oven for an hour and 15 minutes and they were perfect. the skin was nice and crispy and the chicken was moist and tender."
"Used boneless skinless chicken breast. Turned out very good and moist on the grill. Will probably add more spice next time. Thanks for the recipe!"
"When I read that this recipe only needs 1 tsp of seasoning salt, I wondered if it would work well, but with so many great reviews, I tried it out anyway. Wow, really great chicken, and I used salt instead of seasoning salt cos I don't have any. Baked it in an oven and broiled it for about 2 minutes before taking out of oven. My family thanks you for posting."