CHICKEN LEGS, GRILLED

By arthurlemay

Very moist grilled chicken legs with about 1 hour of cooking time. The brine is everything.

Ingredients

• 2-5 Pounds fresh chicken legs
• FOR THE BRINE
• 2 quarts water
• 1/2 cup table salt
• FOR THE RUB
• 3 Tbsp. Dark brown sugar
• 1 Tbsp. Paprika
• 1 Tbsp. Chili powder
• 2 Tsp. Garlic powder
• 3/4 Tsp. Salt
• 3/4 Tsp. Ground black pepper
• 1/4 Tsp. Cayenne

Preparation

Step 1

Heat water. add the 1/2 cup of table salt and stir until the salt dissolves. Set aside to cool.

Once the brine has cooled, add the chicken legs and brine them in a refrigerator for 45-60 minutes.

15 minutes before you plan to start cooking, light the grill and set all controls to HIGH.

Mix all the ingredients for the rub and incorporate well, using a small whisk to break up the brown sugar. place on a plate or flat container.

Remove the chicken from the brine and set on a platter. Pat dry. If the skin has pulled back and slid off the meat pull the skin up to cover as much of the meat as possible.

One at a time, roll the chicken legs in the rub, covering well. Set aside on a platter.

Turn one half of the grill off.

Place the chicken legs on the cool side of the grill, alternating the direction of the legs to increase the number of legs you can get on the grill. Cover the grill and cook for 25 minutes with the grill at 450 degrees.

After cooking for 25 minutes, flip the legs over to cook on the other side.If you have more than one row of legs on the grill, move the legs farthest away fro the heat closer to the flames. After turning the legs over, cover the grill and cook for 25 minutes at 450 degrees, or until a meat thermometer inserted into the thickest part of the leg reads 185 degrees.

Once the legs are at 185 degrees, transfer the legs to the hot side of the grill, turning the legs every minute or so for five minutes, to crisp the skin.

Transfer the cooked chicken legs to a platter and cover with aluminum foil to retain the heat.