Alabama-Style Smoked & Roasted Chicken Legs

By á-159669

Only in northern Alabama will you see anything like this recipe, whose defining characteristic is mayonnaise. Most all of the barbecue joints in this part of Alabama have a take on this recipe, which is one of the true regional specialties left in barbecue land. My friend Nikki Parrish, from Cullman, Alabama, prefers to showcase her hometown delicacy with game hens, but chicken legs (sometimes they have the thigh and drumstick still joined together) are a little easier to find sometimes. Don't snicker about the mayonnaise until you've tasted this.

Ingredients

• 2 about 2 cups of hickory wood chips, soaked in water for at least 30 minutes
• 4 chicken leg quarters, about 3.5-pounds total
• salt to taste
• freshly ground black pepper to taste
• 1/2 cup vegetable oil
• 1 cup mayonnaise
• 1 cup apple-cider vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon prepared horseradish
• 1 1/2 tablespoons freshly cracked black peppercorns
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon cayenne

Details

Servings 8
Preparation time 30mins
Cooking time 180mins
Adapted from finecooking.com

Preparation

Step 1

Prepare 2 smoking chip packets by placing a handful of water-soaked wood chips in the center of an 18×18-inch piece of foil, then fold the edges of the foil together until you have made a flattened pouch. Repeat with the rest of the wood chips to make the second pouch.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

When the grill is hot, cut off the center or back burner, and adjust your heat to low. Season the chicken legs with salt and black pepper to taste. Place the legs over the indirect section of your grill. Close the lid and smoke for 2 to 2 1/2 hours, basting with the oil and seasoning with additional salt and black pepper after an hour. Cook until the internal temperature in the thickest part of the meat is 170°F.

Meanwhile, in the largest mixing bowl you have, combine mayonnaise, vinegar, lemon juice, horseradish, cracked pepper, salt, and cayenne. Refrigerate until the legs are done. This can be made up to 4 days in advance.

Ladle out a little of the mayonnaise sauce for serving. Place the smoked legs in the bowl with the remaining sauce and toss to coat. Let them sit for a few minutes, then drain and serve with the reserved sauce. Discard the sauce where the chicken rested.