Editors' Pick
Chicken Legs Grilled
photo by Jonathan Melendez
- 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
- Mix all marinade ingredients in a zip lock bag add chicken.
- Chill and marinade for 4 hours.
- 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).
- FYI.
- All grills are different temperatures.
- Take advantage of indirect heat --.
- If the chicken browns quickly finish over indirect heat.
- 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.
- As the time of the year makes grilling quicker or slower. So take care and watch and enjoy you food as it grills.
- Be sure to Visit the grilling forum http://www.food.com/bb/viewforum.zsp?f=42 for any help!
Reviews
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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"
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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.
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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!
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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.
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Tweaks
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UPDATE: I have since replaced seasoning salt with chicken bouillon granules, halved the pepper to suit my Norwegian family's milder tastes, and omitted the oil to create a dry spice mix that I add to soooooooooooooooo many things. I keep it in a spice jar next to my stove and replenish it as soon as the jar runs empty. Absolutely love it. ORIGINAL REVIEW: Simple, yummy, and uses common ingredients. I usually prefer to substitute honey for sugar, but as this was a rub rather than a marinade, I used brown sugar. I replaced the salt with chicken bouillon powder and added onion powder as well. Coated chicken legs with oil one by one on a baking pan to avoid using more oil than necessary, mixed rub ingredients, and coated chicken thoroughly in the pan to avoid wasting any of the spice mix on the inside of a plastic bag. I'd tripled the recipe and had enough left over after coating 10 chicken legs to fill a spice container halfway for future use. Oven-baked for 40 minutes after "marinating" for 5 hours. The chicken was yummy! Loved the slight sweetness along with the little bitty bite of this spice mix. My new Norwegian family doesn't handle spicy very well, so small nibbles for me are huge kicks for them, hehe!
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Well you certainly do not NeEED another review... but this marinade was delicious!!! I hate it when people change the recipe and then rate it but.. I used onion salt instead of seasoning as I never have it on hand and I used LOTS of fresh garlic and added a generous amount red pepper flakes as someone else suggested. Since I was grilling for 15 on Fathers Day and dreaded the thought of all the possible flare ups from the grease, I did what I usually do. I boiled the chicken legs and breasts for about 20 - 30 min the night before to reduce the fat level, and then put it in zip lock bags over night. Come time to grill, they browned up beautifully and everyone totally pigged out!!! (Today I will make Chicken Soup and Big Thicket Dumplings recipe #52253 with the stock.) Wonderful recipe, I will use it again. Thank you Rita!
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A winner! Although I might have left the chicken on a bit longer (30 minutes on indirect heat), it still came out tasting and looking great. Based on comments made by reviewers, I made a few substitutions (honey for sugar, onion salt for seasoning salt, garlic for garlic powder) and additions (a bit of sesame oil and chili flakes). I also chilled the chicken in the marinade for 8 hours. Thanks Rita.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey