Grilled Chicken Legs And Thighs
There’s nothing quite like the dark, juicy meat of a chicken leg or thigh. The extra fat found in these parts keep the meat moist, making it a forgiving cut to throw on a grill.
Ingredients
- Chicken Legs and Thighs
- All-Purpose Rub
Instructions
- Season chicken pieces with oil and All-Purpose Rub.
- Preheat grill to medium (About 50 charcoal briquettes) using a two-zone fire. You can add wood chunks or chips to the coals after the grill is heated.
- When the grill is ready place the chicken pieces directly over the coals skin side down.
- After 5-8 minutes move the chicken to the coal-free side of the grill and cook for 15-20 minutes with the lid closed. The internal temperature of the chicken should be about 180 degrees when ready.
- If still not done after 20 minutes place the pieces that still need the skin crisp over direct heat and cook all pieces for an extra 5 minutes.
- Let rest for 5 to 10 minutes.
By Gags
