Grilled Chicken Legs And Thighs Recipes

GRILLED THIGHS AND DRUMSTICKS

Steps:

• In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°-175°.

DELICIOUS GRILLED BBQ CHICKEN THIGHS

Steps:

• Gather the ingredients.
• Pat the chicken thighs dry with a paper towel.
• In a large bowl, whisk together olive oil, white vinegar, salt, granulated sugar, and red pepper flakes.
• Place chicken thighs in a resealable plastic bag.
• Pour marinade over top, seal bag, and turn to coat. Refrigerate for four to six hours, or up to overnight.
• Gather the ingredients.
• Prepare the sauce by combining ketchup, white vinegar, brown sugar, sweet paprika, olive oil, chili powder, garlic powder, cayenne pepper, if using, and salt in a small saucepan.
• Bring to a boil, then reduce to a simmer. Continue to simmer over low heat for 15 minutes, stirring occasionally.
• Remove sauce from heat and allow to cool for 10 minutes to thicken; then cover and set aside. If making the sauce a day in advance, cool completely and store in an airtight container in the refrigerator. Bring the sauce to room temperature before finishing the recipe, but do not boil or overheat it.
• Heat a grill on medium-low heat to about 300 F. Remove chicken from marinade, discard remaining marinade, and place chicken thighs skin-side down on heated grill.
• Cook for about 30 minutes with the lid down, turning occasionally.
• During the last 20 minutes or so of cooking, brush sauce over the chicken until the meat reaches an internal temperature of 165 F and the sauce has cooked down to a sticky consistency. Make sure to test more than one piece for consistency.
• Once cooked through, remove the chicken from the heat and place onto a large platter. Tent with aluminum foil and let rest for 10 minutes.

GRILLED CHICKEN LEGS AND THIGHS

Steps:

• 1. Make sure chicken legs and thighs are thawed all the way through. Start the grill and let it get to 500 degrees. Charcoal users just let it get as hot as it will get. You can't do this on a grill without a cover. It can be done in the oven but the results are just not the same. For an extra touch soak wood chips in water and put them in a smoking box and place over one of the burners that you leave on. That will give enough smoke flavor to the chicken to make it really good.
• 2. Sprinkle blackening seasoning and jerk chicken spice evenly on the skin side of the legs and thighs only. Spray with non stick spray so all skin parts are covered. You can do this with oil too just not extra virgin olive oil.
• 3. Turn off one burner of the grill. This should reduce the temperature in the grill to around 360. If it doesn't adjust the remaining burners to get to 350 or 360. If you are using charcoal move the charcoal to one side of the grill. Place the chicken legs and thighs, skin side up, on the grill over the part where the fire is turned off. Close the lid and cook for 45 minutes. Don't turn over. The skin will roast nicely and get a beautiful golden crispy. You will have to watch them if you are using charcoal.

CHICKEN THIGH MARINADE

Steps:

• In a large measuring cup or in a jar with a lid, whisk (or shake) together all of the marinade ingredients until completely combined.
• Place chicken thighs in a large Ziploc bag or bowl. Pour the marinade in the bag with the chicken. Seal the top of the bag and place chicken in the refrigerator to marinate for at least 2-3 hours (or overnight is even better).
• Remove chicken from the bag or bowl and discard the marinade.

BBQ GRILLED CHICKEN THIGHS

Steps:

• Begin by taking out the chicken thighs and pat each one with a paper towel to remove excess moisture.
• Next, add the garlic powder, chipotle powder, chili powder, paprika, black pepper, and salt into a small bowl and mix all the spices together.
• Pour the spices over the chicken thighs and massage the thighs with the spices and be sure that each chicken thigh is covered with spices.
• Let the chicken thighs sit for at least 30 minutes in the spices (longer is always better). This will help get the juices get flowing and flavor the meat.
• While the chicken is sitting, preheat the grill to 400ºF and make sure there is indirect and direct grilling space on the grill.
• When the chicken is ready, place the chicken on the grill skin side down over direct heat for 4-5 minutes to crisp up the chicken skin.
• Flip the chicken and cook the chicken for another 4-5 minutes.
• Lastly, flip the chicken one more time (skin up) and move it to indirect heat.
• Add a tablespoon or so of BBQ sauce to each chicken thigh and spread out the sauce evenly over the thighs.
• Close the grill and let the BBQ sauce caramelize for 2-3 more minutes and then remove the thighs from the grill.
• Let the chicken rest for 5 minutes and then enjoy with more BBQ sauce.