Grilled Barbecue Chicken Thighs & Legs
Grilled Barbecue Chicken Thighs & Legs
Serves 6 To 8
Let’s say you don’t want to bother with a whole chicken. Or let’s say you’re me, and you’re just a person who happens to love the inexpensive versatility of chicken thighs and legs—you can cook them just about any old way, and because they’re the fattiest parts of the bird, they have the most flavor. That’s a win-win in my book. This is such an easy recipe—three ingredients, folks—that I recommend it to people when they ask me what they should make for dinner on a busy weeknight. It’s not exactly “barbecuing” because you’re not cooking meat over a low heat and infusing it with smoke, but it has a similar flavor profile and it makes for some really good eating. Note that I prefer bone-in thighs, but you can use boneless just as well if you like.
Ingrediënten
- 8 whole chicken legs split, or 8 drumsticks and 8 bone-in (or boneless) chicken thighs
- ½ cup white vinegar
- 1 cup Jack’s Old South Huney Muney Cluck Rub or make your own
- 2 cups Jack’s Old South Tangy Sweet Sauce or make your own
Instructies
- Set up your charcoal or gas grill for indirect heat: Build a fire in your grill, leaving one side free of coals.
- When the coals are covered with gray ash and the temperature is medium-high (you can hold your hand 5 inches above the coals for about 5 seconds), you are ready to cook.
- (For a gas grill, turn one of the burners down to low or off, cover, and heat for 15 minutes.
- )
- Wash the chicken pieces thoroughly in cold water, then dry them with paper towels or a clean kitchen towel.
- Rub the pieces all over with the vinegar.
- Apply the rub all over the exposed areas of the chicken pieces.
- Arrange the chicken on the hot grate above the drip pan in your cooker and away from the coals or burner, skin side down.
- Cover and grill for about 40 minutes, opening the grill once about halfway through the cooking time to flip the pieces and covering the cooker again, until the skin is crisp, the meat is cooked through, and the thigh meat registers 180°F on an instant-read thermometer.
- Transfer to plates and serve immediately with the sauce on the side for dipping, if you like.
