Mastering The Art Of Bbq: Chicken Legs, Back Attached

Chicken legs are a great, affordable option for a summer barbecue. This cut of meat includes both the thigh and the drumstick and is perfect for grilling. You can use a gas or charcoal grill, or even an oven, to cook your chicken legs.

The key to grilling chicken legs is to use a combination of direct and indirect heat. You should also use a meat thermometer to check that the chicken is cooked through. The final internal temperature should be a minimum of 165F, but the meat will still be juicy at up to 180F or even 185F.

There are lots of ways to season your chicken legs, from dry rubs to marinades and barbecue sauces. You can also brine the meat to make it even more tender.

How to prep the chicken

Ingredients

Firstly, you will need to gather your ingredients. For this recipe, you will need chicken leg quarters, which are large pieces of chicken that include both the thigh and the drumstick. You can usually find these in packages of four or six at the grocery store. In addition to the chicken, you will also need some sort of seasoning or spice rub, and optionally, barbecue sauce.

Dry the Chicken

Before you begin seasoning the chicken, it is important to pat the chicken dry using paper towels. Removing any excess moisture will ensure that the oil and seasoning adhere properly to the chicken.

Oil and Season the Chicken

The next step is to drizzle the chicken with oil and season it with your chosen spice blend. You can use a store-bought spice blend or make your own. A simple blend of kosher salt, black pepper, garlic powder, and onion powder works great with chicken. Rub the oil and seasoning all over the chicken, making sure to get some under the skin as well.

Let the Chicken Come to Room Temperature

After the chicken has been seasoned, let it sit at room temperature for about 1-2 hours. This step is important because it helps the chicken cook more evenly.

Preheat the Grill

While the chicken is coming to room temperature, you can start preheating your grill. For this recipe, you will want to set your grill to a medium temperature of around 350°F. If using a gas grill, you can turn on one burner on one side of the grill and leave the others off to create a cool zone for indirect cooking. For a charcoal grill, you will want to tame any flare-ups before placing the chicken on the grill.

How to make a dry rub

Making a dry rub is a simple and quick way to add flavour to your chicken legs. You can make the rub in advance and store it, or make it just before grilling and apply it straight away.

Ingredients:

• 2 tablespoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons coconut sugar or brown sugar
• 1 teaspoon paprika
• 1 teaspoon chilli powder
• 1/2 teaspoon ground chipotle powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mustard seed
• 1/2 teaspoon table salt
• 1/4 teaspoon ground pepper

Method:

Mix all the ingredients together in a small bowl and then transfer the rub into an empty spice container or a Mason jar with a lid.

Applying the rub:

Place 1-1.5 lbs of chicken legs on a plate. Sprinkle the dry rub over the chicken, massaging it into the meat. Make sure all parts are covered and be generous! Let the rub sit on the chicken for at least 15 minutes before grilling.

Grilling the chicken:

Preheat your grill to medium-high heat and oil the grates. Place the chicken legs on the grill and cook for about 30 minutes, turning every 4-5 minutes. The chicken is done when it reaches an internal temperature of 165ºF.

Storing the rub:

Store any leftover dry rub in a cool, dark place for up to 3 months.

How to grill the chicken

How to Grill Chicken

Preparation

Before grilling your chicken, there are a few steps you can take to ensure the meat is cooked evenly and efficiently. Firstly, it is important to ensure your chicken is not frozen. If it is, it will take much longer to cook through, and the outside may burn before the inside is ready.

Next, you should pat the chicken dry with a paper towel. This will help the oil (which you will add next) to adhere to the chicken. Drizzle or brush the chicken with oil—this will help the chicken to cook evenly, and the skin to crisp up.

Now, you can add your seasoning. You can use a store-bought spice rub, or make your own. A simple blend of salt, pepper, garlic powder, and onion powder works well. Alternatively, you could use a dry rub with brown sugar, olive oil, granulated garlic and onion, black pepper, and cayenne pepper.

Grilling

When grilling chicken, it is best to use a combination of direct and indirect heat. First, place the chicken over direct heat and cook for about 2 minutes on each side, just to sear the meat. Then, move the chicken to the indirect heat portion of the grill. Close the grill cover and let the meat cook for about 20 minutes. If your grill has a thermometer, try to maintain a temperature of about 325-350°F.

Temperature

After about 20 minutes, check the internal temperature of the meat. You can do this with a meat thermometer—place it in the thickest part of the meat. The final target temperature should be a minimum of 165°F, but up to 180°F works too. Depending on the size of your chicken pieces and the temperature of your grill, it could take anywhere from 20-40 minutes to reach that temperature.

Sauce

Once the chicken has reached the correct temperature, you can add barbecue sauce if you wish. Turn the chicken every 4-5 minutes while cooking with direct heat, especially if you are using barbecue sauce. You want the sauce to caramelize but not burn.

Resting

Once your chicken has finished cooking, remove it from the grill and place it on a plate or shallow pan. Then, cover it with foil and let the meat rest for at least 10 minutes.

Reheating and Storage

If you have any leftover chicken, there are several ways to reheat it. You can use an oven, grill, air fryer, or microwave. For an oven or grill, heat to 350°F and cook for 20-25 minutes, or until the internal temperature reaches 165°F. For an air fryer, heat to 350°F and cook for 6-8 minutes, or until the internal temperature reaches 165°F. For a microwave, heat on medium power for 2-3 minutes per piece, or until the internal temperature reaches 165°F.

Leftover chicken can be stored in the fridge for up to 4 days, or in the freezer for 2-6 months.

How to make a basting sauce

Ingredients

There are many different ingredients you can use to make a basting sauce for BBQ chicken legs. Here are some ideas for ingredients you can use:

• Olive oil
• Onion
• Garlic
• Ketchup
• Molasses
• Vinegar (white, apple cider, or plain white vinegar)
• Brown sugar
• Worcestershire sauce
• Mustard
• Smoked paprika
• Chili powder
• Black pepper
• Hot sauce
• Salt
• Soy sauce
• Honey
• Maple syrup
• Fish sauce
• Lemon
• Ginger
• Black pepper
• Cayenne powder
• Paprika

Method

Once you have chosen your ingredients, follow these steps to make your basting sauce:

• Heat a medium saucepan on medium-low heat.
• Add your chosen ingredients to the saucepan.
• Simmer the mixture for 5 to 10 minutes, stirring occasionally.
• Taste the sauce and adjust the seasoning if needed.
• Allow the sauce to cool completely before using.
• Generously brush the sauce over the chicken legs while they are cooking on the BBQ, basting multiple times.

Tips

• Reserve some of the marinade to use for basting to avoid any hygiene concerns about raw chicken in the marinade.
• If your marinade contains sugar, be careful not to baste the chicken too early, as the sugar can burn and impart a nasty flavour to the meat.
• If you want a sticky chicken, cook it slightly longer on a medium heat to prevent the sugar in the marinade from burning.

How to check the chicken is cooked

Checking if your chicken is cooked is an important step to avoid food poisoning and foodborne illnesses. The best way to check is to use a meat thermometer. The chicken is cooked when the internal temperature reaches 165°F. Insert the thermometer into the thickest part of the chicken, avoiding the bone. If you don't have a thermometer, pierce the chicken with a knife or fork and check that the juices run clear. If there is any pink, the chicken needs longer. The meat should also be white throughout and firm to the touch.

Resting the meat

Once the chicken has reached the correct internal temperature, remove it from the grill and cover with foil. Let the meat rest for at least 10 minutes. This will allow the juices to redistribute, making the meat juicier and more flavoursome. It also ensures the chicken is cooked through.

Frequently asked questions