Barbecue Chicken Legs w/Whiskey Dipping Sauce Recipe

Ingredients

FOR THE RUB AND CHICKEN, COMBINE:
If you’re not a fan of dark meat, you can always use chicken breast. But make sure to watch closely during grilling because lean meats can dry out.
Makes: 4 servings
Total time: 35 minutes
2 tsp. paprika
2 tsp. garlic powder
1 tsp. dried thyme
1 tsp. cayenne pepper
1 ⁄2 tsp. kosher salt
8 chicken legs (drumsticks)
FOR THE SAUCE, WHISK:
1 cup ketchup
1 ⁄3 cup brown sugar
1 ⁄4 cup whiskey (optional)
1 ⁄4 cup cider vinegar
2 Tbsp. prepared yellow mustard
2 Tbsp. Worcestershire sauce
1 tsp. red pepper flakes
Juice of 1 lime
Salt to taste

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.

For the rub and chicken, combine seasonings in a bowl, then massage mixture onto the chicken legs to coat.

For the sauce, whisk ingredients together in a bowl. Reserve half the sauce for basting the chicken. Heat the remaining sauce in a small saucepan over medium, about 5 minutes. Set aside and reserve for dipping with chicken.

Grill drumsticks for 10 minutes, turning several times. Dip each leg into the reserved basting sauce, then return to the grill. Cook 7–10 minutes more, dipping each leg one more time. Cook chicken to an internal temperature of 175°, or until juices run clear when cut to the bone with a knife. Serve chicken legs with reserved dipping sauce.