Chicken Legs Grilled Recipes

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:

• 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!

Steps:

• In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°-175°.

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.