Grilledbbqchickenlegs Recipes

Steps:

• 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 (I usually brine mine for 12 hours).
• 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.
• Depending on your environment, grill your chicken without the cover as the sudden increase in heat can turn your legs to charcoal.
• Towards the end of your grilling(5-10 mins) liberally spread a bbq of your choice (I like "Sweet Baby Ray's") on to 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.

Steps:

• Preheat broiler to 550 degrees. Heat a cast iron pan and spray with oil spray, add chicken and season with salt and pepper. Brown chicken on all side than place in the over and cook for 25 minutes. Add a coat of barbecue sauce and cook for another 5 to 7 minutes and then repeat this process again. Serve chicken with the Tropical Hawaiian Salsa.

Steps:

• Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours.
• Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.)
• Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.

Steps:

• Mix barbecue sauce and salad dressing together.
• Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
• Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
• Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
• Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
• Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.

Steps:

• In a large nonstick skillet, brown chicken in oil. Transfer to an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the ketchup, Worcestershire sauce, sugar, vinegar, steak sauce and hot pepper sauce; pour over chicken., Bake, uncovered, at 350° for 55-60 minutes or until a thermometer reads 170°-175°, basting every 15 minutes with sauce.

Steps:

• Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Close the bag and mix until drumsticks are covered. Let marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
• Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let sit for 5 to 10 minutes before serving.

Steps:

• In a small bowl, mix ketchup and hoisin sauce. Set aside.
• Sprinkle salt and pepper on chicken legs and put on a baking sheet that has foil paper on it. Cook in a preheated oven of 400 F for 20 minutes. Brush with the sauce of ketchup and keep cooking 20 minutes or until golden and the juice that comes out is clear.
• Meanwhile, in a skillet, cook bacon at medium low heat for about 5 minutes or until crispy. Remove bacon from skillet and drained on paper towell. Without degreasing the skillet, add carrots and cook, while stirring, for 5 minutes. Add sugar snap peas and asparagus and keep cooking while stirring for 3 to 4 minutes or until veggies are tender. Remove the skillet from the heat. Crumble the bacon in the skillet, add mint and stir delicately. Serve the veggies with the chicken.