BBQ chicken stays moist and tender when grilled slowly over indirect heat and basted with homemade BBQ sauce towards the end of the cooking time Coating the chicken legs with a rub before grilling makes them taste great
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs
Ingredients
Instructions
Mash brown sugar
garlic
salt
and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add chicken
coat with paste
squeeze out excess air
and seal the bag. For best results
marinate in the refrigerator at least 1 hour to overnight.
When ready to cook
heat oil in a small saucepan over medium heat. Add onion and sauté until softened
about 5 minutes. Stir in ketchup
vinegar
and Worcestershire sauce. Bring to a simmer and cook until flavors blend
about 10 minutes.
Meanwhile
preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag.
Cook chicken on the preheated grill until brown
3 to 5 minutes
turning once halfway through. Turn off one of the burners and move chicken over indirect heat. Maintain the temperature at 300 to 350 degrees F (150 to 175 degrees C).
Cook chicken for 20 minutes
turning halfway through. Baste with sauce
then continue to cook
basting every 10 minutes
until chicken is no longer pink at the bone and the juices run clear
20 to 25 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
Cook’s Note
Sometimes I use a blender or a food processor in Step 1 instead of a mortar and pestle.
