45 minutes
A delicious BBQ chicken recipe featuring grilled chicken legs basted with barbecue sauce and cooked to perfection with a balance of direct and indirect heat.
Chicken Legs, Skin on, bone in
0 lb
Barbecue Sauce, Your favorite
cups
teaspoons
Black Pepper, Freshly ground
teaspoons
cups
1. Prepare Grill for Indirect Heat
If using charcoal, prepare the grill for indirect heat and wait until the coals are uniformly covered with gray ash. You should be able to hold your hand about 5 inches above the grill for 5 to 7 seconds comfortably.
2. Dilute Barbecue Sauce
In a bowl, dilute the barbecue sauce with a cup of water, stirring with a spoon to create a thinned sauce that will be easier to apply and keep the chicken moist during cooking.
3. Season and Grill Chicken
Generously season the chicken legs with kosher salt and freshly ground black pepper. Place the chicken over the direct heat area of the grill and baste with the barbecue sauce mixture. Grill for about 15 minutes, turning every 5 minutes.
4. Continue Cooking Indirectly
Move the chicken to the indirect heat side of the grill and continue cooking for about 15 to 20 minutes, or until the chicken is no longer red at the center and the juices run clear.
5. Final Basting and Caramelization
Baste the chicken one more time with the sauce and return it to the direct heat for a few additional minutes to caramelize the sauce and enhance the smoky barbecue taste.
6. Serve BBQ Chicken
Once perfectly cooked, remove the chicken from the grill and place it on a platter to serve. Enjoy the juicy BBQ chicken with its sticky, crispy skin.
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