I love grilling. Give me a couple of pounds of meat and a hot grill and I’m a happy gal. If I’m in a really good mood I might even make some room for veggies!
One of most frequently grilled foods is also one of the most common done poorly, chicken. For some reason someone decided it was a good idea to grill chicken breasts. I have no idea why someone would decide to take one of, if not the most, flavorless pieces of meat on a bird and cook it in a way that is prone to overcooking and drying out. When I’m planning on grilling chicken, I go straight for the legs. Chicken legs are inexpensive, have the most flavorful meat, and are easy to maneuver on a grill. To boost the flavor even more I do a dry rub, grill bbq style (low and slow), and finish it on high heat with a sticky bbq sauce.
Below is my dry rub recipe. For killer chicken on the grill pat chicken legs dry, coat in the dry rub, loosely cover and let rest in the fridge for 4-12 hrs, and grill on the cool side of a banked grill. Once the legs are mostly cooked (about 35 minutes), transfer them to the hot part of the grill and mop on the sauce. I like mine with blackened skin because it’s delicious but feel free to go a little bit less on the carbonization.