Spice Up Dinner With a Spicy Fried Chicken Recipe
By KC Kudra
There are so many recipes for fried chicken and so many ways to make it. Some people like to use a very basic batter recipe or simply dip their chicken in seasoned flour and fry it.
Chicken has a soft flavor which goes well with this type of coating. It also suits stronger flavors or spicy coatings. If you want to spice things up, why not use cayenne pepper and chili powder in the flour for a piquant kick?
Using Marinades Before Frying Chicken
Another way of spicing up your fried chicken is to marinate it overnight in a spicy marinade, perhaps using garlic, onion, chili, cumin, hot sauce and anything else you fancy. Marinating chicken tenderizes it as well as flavoring it.
You might even like to marinate your chicken and then use a spicy coating if you want a really fiery dinner. In that case, perhaps choose a creamy side dish to contrast with the spicy chicken recipe. Coleslaw would be ideal.
Recipe for Indonesian Style Fried Chicken
The following recipe makes enough spicy Indonesian fried chicken to serve eight people. Serve it with sesame noodles or rice. This recipe uses a very aromatic blend of spices so, rather than being fiery hot, the chicken is carefully spiced so it is full of flavor and really delicious.
If you want to oven fry the chicken instead of deep frying it, you can broil it for twenty minutes in an oven heated to 350 degrees F. If you cannot find fresh turmeric, you can use half a teaspoon of ground turmeric instead. Visit an Asian grocery store for the other spices.
You will need:
- 1 roasting chicken
- 2 bay leaves
- 2 inches fresh turmeric
- 2 inches fresh ginger
- 5 candle nuts or macadamia nuts
- 1 cup hot water
- 1 teaspoon coriander seeds
- 3 inches galangal
- 6 cloves garlic
- 1/4 teaspoon salt
- 1 lemongrass stem
- 1 teaspoon white pepper
- Canola oil, for frying
How to make it:
Cut the chicken into 8 pieces. Crush the white part only of the lemongrass stem. Combine the garlic, nuts, coriander, turmeric, white pepper, galangal and white pepper in a food processor and puree the mixture to a paste. Marinate the chicken pieces overnight in this mixture, in the refrigerator.
Transfer the chicken and marinade sauce into a pot over a low heat. Stir in the water, bay leaves, salt and lemon grass. Keep cooking until the water is absorbed. Take the pot off the stove and let the mixture cool down.
Heat enough canola oil in a deep pan for deep frying, then deep fry the chicken until it is golden brown and cooked through. Drain off excess oil on brown paper or paper towels.
There are hundreds of ways to make fried chicken so you can try different recipes to discover your favorite blend of seasonings and spices. You might prefer an aromatic spiced fried chicken recipe or a classic and traditional southern chicken recipe. Either way, fried chicken makes an enjoyable and satisfying meal every time.
SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken
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Rotisserie Chicken Pasta Salad With Red Apple and Fresh Watercress
By Tom Lingle
Rotisserie chicken has become a very popular item in grocery stores and specialty food stores. The chicken is slow cooked over low heat until it is tender and juicy. Individually packaged, the roasted birds can be purchased warm from the oven, or chilled for heating up later. Pre-cooked chicken is a real time saver. An oven or barbecue roasted whole chicken is a perfect substitute, as is your favorite type of red or green apple.
Rotisserie Chicken Pasta Salad with Red Apple and Fresh Watercress
Ingredients:
1 Rotisserie Chicken
1 Red Delicious Apple, peeled if desired, and diced
1 bunch Fresh Watercress
8 ounces Cappellini Pasta, broken into thirds
Dressing:
1/3 cup Apple Cider Vinegar
2 tablespoons Fresh Honey
1 tablespoon Honey Dijon Mustard
1 teaspoon chopped Fresh Thyme
1/8 teaspoon Coarse Salt
1/8 teaspoon Fresh Ground Black Pepper
2/3 cup Extra Virgin Olive Oil
Garnish:
3/4 cup Glazed Sesame Walnuts
Preparation:
Dressing:
1. Add apple cider vinegar, fresh honey, honey Dijon mustard, chopped fresh thyme, coarse salt and fresh ground black pepper to small mixing bowl.
2. Gradually whisk in extra virgin olive oil. Set aside.
Pasta Salad:
1. Shred the rotisserie chicken into a large serving bowl.
2. Add the diced red apple and fresh watercress. Toss to combine.
3. Cook pasta al dente. Drain pasta into colander, rinse with cold water.
4. Add pasta to chicken mixture.
5. Add glazed sesame walnuts to pasta salad.
6. Toss salad with dressing.
The best, taste tested pasta salad recipes in the world are available at http://www.GourmetPastaSalad.com. Select from dozens of the best recipes for pasta salad, and create something new and delicious in the comfort of your own kitchen.
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Easy Chicken Cacciatore Meal With Whole Wheat Spaghetti Menu and Recipes
This menu features a quick and easy recipe for chicken cacciatore, a warm spinach salad and a sugar-free white cake with various topping options, to finish off the meal. Quick, easy, and healthy, too. Try this meal. You’ll be glad you did.
EASY CHICKEN CACCIATORE
2 tbsp olive oil
2 lbs boneless, skinless chicken breasts and/or thighs
1 cup thinly sliced onion
1 cup thinly cut strips of green bell pepper
1/2 cup diced celery
2 tbsp Tomato Basil Garlic blend (such as Mrs. Dash)
1 - 14 1/2 oz can diced tomatoes, undrained
1/2 cup red cooking wine
Cooked whole-wheat thin spaghetti for 4 to 6 servings.
Heat oil in large skillet. Add chicken and cook over medium heat on both sides until lightly browned. This should take about 5 minutes per side. Remove from pan and set aside. Add onion, bell pepper, celery and spices to skillet. Cook over medium heat 3 to 4 minutes until vegetables are tender, stirring occasionally. Stir in tomatoes and red wine. Return chicken to skillet with vegetables and cook over medium heat 6 to 8 minutes or until chicken is no longer pink in center. Serve over cooked spaghetti.
WARM SPINACH SALAD
1 bag (approx. 7 oz) baby spinach leaves
1/2 cup salad croutons (non-fat preferred)
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tbsp SPLENDA Granular
5 slices bacon
1/4 cup chopped red onion
2 cloves garlic, peeled and minced
Wash spinach leaves well, remove stems and drain in a colander. Place in a salad serving bowl and add croutons. In a small mixing bowl, blend together water, vinegar, mustard and SPLENDA. Set aside.
Over medium-high heat, fry bacon in saucepan until crispy. Drain well on paper toweling. In same pan, put onion and garlic; cook 1 to 2 minutes. Add vinegar mixture, return bacon to pan and simmer another 1 - 2 minutes. Pour over spinach and croutons and mix well. Serve immediately while still warm.
QUICK WHITE CAKE
1 2/3 cups sifted cake flour
2 tsp baking powder
1/8 tsp salt
1 cup Equal Sugar-Lite
1/2 cup solid shortening
2 egg whites
3/4 cup 2% milk
1 tsp vanilla
Preheat oven to 350 degrees
In a medium mixing bowl, combine flour, baking powder, salt and Equal. Blend together well. Add shortening and egg whites. Using an electric mixer, at low speed, mix into flour mixture. Add milk and vanilla and beat at medium speed for 3 minutes or until smooth. Spray a 9 x 13 inch baking pan with non-stick cooking spray. Pour batter into pan and bake at 350 degrees for 30 - 35 minutes until a toothpick inserted in center comes out clean.
Topping suggestions:
Cut into squares and top each square with a dollop of sugar-free whipped topping, and fresh berries of your choice.
Mix a small package of your favorite flavored gelatin mix according to package conditions. As cake begins to cool, poke holes in cake with a large fork. Pour 1/2 of the gelatin mixture over cake. Refrigerate. Refrigerate the remaining gelatin until lightly set. Using mixer, mix gelatin into one small carton sugar-free whipped topping. Spread over cake. Keep in refrigerator until serving time.
Enjoy!
For more of Linda’s recipes and diabetic information go to http://www.diabeticenjoyingfood.squarespace.com She also has a Vintage Recipe Blog called http://www.grandmasvintagerecipes.blogspot.com
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How to Cook Shoyu Chicken - The Hawaiian Treat
Last year, my husband and I took a dream vacation to Hawaii. We got to tour most of the islands and saw all sides of Hawaii, from Honolulu and the glitzy beach resorts to little towns well off the main tourist track.
Everywhere we went, we could count on finding an ubiquitous dish called shoyu chicken. Sometimes it came served with exotic garnishes, usually in the fancier restaurants, and sometimes it came straight out of the cooker and served on paper plates from some roadside stand, but it was always delicious.
When we got home, I knew I had to try cooking some shoyu in my own kitchen.
There must be thousands of different recipes for this dish. The differences are mainly in the ingredients for the sauce, but even the chicken itself can be cooked any way you like, from boiling in a pot to baking in the oven to grilling on the barbecue.
No matter the recipe, one ingredient you’ll always find is soy sauce. That’s because that’s what shoyu means–soy sauce. If you want, you can just call this dish soy sauce chicken. But I prefer to use the word “shoyu” in tribute to its native home in Hawaii.
If you would like to cook shoyu chicken, why not go all the way and make it the food centerpiece of a Hawaiian-themed party? Break out the leis, put on some ukulele or Don Ho music, and have some tropical fun.
This shoyu chicken recipe serves 12 people. If you want to make it just for your family instead of for a party, cut back the recipe portions accordingly.
Ingredients
12 pounds of chicken thighs
3 cups brown sugar
4 cups soy sauce
4 cans chicken broth
1/2 cup white wine
6 cups pineapple juice
1 cup vinegar
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup Worcestershire sauce
chopped green onion tops
4 cloves garlic, crushed
2 tablespoons ground ginger
2 cans pineapple rings
Directions
1. Wash and drain the chicken thighs.
2. Combine the sauce ingredients (everything listed above except the pineapple rings).
3. Combine the chicken and the sauce in a large pot. Bring to a boil, cooking 30 minutes or until the chicken is tender.
4. Place chicken thighs on serving platter; decorate with pineapple rings and serve.
Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: www.solid-gold.info/most-wanted-recipes.html
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Chicken Cordon Bleu - The Easy, Healthy Way
By Kim Steele
Despite its nice French name, no one is entirely sure that chicken cordon bleu originated in France. It is however a very popular dish in France and one you can make yourself with little fuss, following the easy method given here. And since it has a French name, of course it has a French story to enjoy along with it.
A Little History
Before we start cooking, I thought you might like to know what the cordon bleu was all about. You’ve probably heard of the cooking school by that name, but the actual cordon bleu had been around for centuries before the cooking school was started in the late 1800’s.
During the religious wars that shook Europe for much of the 16th century, King Henry III initiated a special order of knights, known as L’Ordre du Saint-Esprit, to fight for Catholicism. To distinguish themselves the knights wore a Maltese cross hanging from a blue cord around their neck.
In later years, this same order of knights would gather for huge feasts, some of them cooked by accomplished chefs. Hence the blue cord become associated with excellence in cooking (as well as excellence in general) and this was reinforced when the Cordon Bleu cooking school opened it’s doors in Paris.
An Easy Recipe
So now that you know a little story to entertain your diners with, let’s get cooking.
Lots of Chicken Cordon Bleu recipes ask that you deep fat fry the rolled meat and cheese bundles, but that can be messy and add a lot of unnecessary calories. The dish is actually quite satisfying and delicious when baked. For those of you who miss the extra calories, you can make the shallot cream sauce to serve alongside it.
Baked Chicken Cordon Bleu
- 4 chicken breast filets, skinned
- salt and pepper
- 4 slices ham
- 4 slices of cheese, such as Swiss
- 1 egg, beaten
- 1 cup bread crumbs
- 4 tablespoons butter
Using a wooden meat hammer, pound the chicken breasts to about 1/4 inch thick. Or place the breasts between pieces of wax paper or in a heavy plastic bag and use your rolling pin to flatten them.
Lay out the chicken breasts and sprinkle lightly with salt and pepper. Top each with a slice of cheese and a slice of ham. Roll the chicken up tightly.
Dredge the rolls in the beaten egg and then in the bread crumbs, coating them well. Use toothpicks to hold them together if you wish. Place the rolls in a greased baking pan, seam side down. Place 1 tablespoon of butter on top of each roll.
Bake at 350°F for about 30 to 35 minutes.
Serves 4.
Chicken Cordon Bleu Sauce
- 2 shallots, chopped finely
- 2 tablespoons butter
- 1/2 cup whipping cream
Melt the butter in a small saucepan on low heat and add the shallots. Cook the shallots for 7 or 8 minutes, stirring occasionally. Add the cream and warm through. That’s it, ready to serve.
Makes about 1/2 cup.
If you like these recipes, you’ll find many more French chicken recipes on Easy French Food. Chicken Fricassee is another popular method for cooking poultry and this Moroccan Chicken Recipe, although not exactly French, is served so often in France, you might think it was. Enjoy.
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Grandma’s Homemade Chicken Soup
There is nothing quite like a hot, soothing bowl of homemade chicken soup, especially when your sick or when the weather starts getting cold. I am sure many of us have fond memories of Mom or Grandma fixing up a hot bowl of chicken soup when we were younger. Remember how comforting it was and how good it made you feel? I sure do and I look forward to making chicken soup at least once a month during the cold days of winter. I am going to share with you one of the most delicious recipes for chicken soup, passed down to me from my Grandmother. It is quite easy to make and I promise you will enjoy this again and again…
I rarely follow exact measurements while cooking, so the ingredients below are approximated. Please forgive me in advance..
INGREDIENTS
2 Large Chicken Breasts on the Bone, Skin on
3 Large Celery Stalks Sliced (Reserve Leaves)
3 Large Carrots Sliced
1 Medium Onion Chopped
3 Cloves of Garlic Crushed
2 Medium Russet Potatoes Cubed
1 Cup of Small Pasta for Soup (Orzo, Ditalini)
Water
Chicken Stock
Salt and Pepper to Taste
Grated Italian Cheese (Optional)
Bouquet garni of Thyme, Sage and Rosemary (Instructions Below)
DIRECTIONS
Step 1 - Heat 2 tablespoons of olive oil in a large pot over medium high heat. Add the chicken breasts skin side down and brown.
Step 2 - Add water and chicken stock to the pot. Add a 50/50 mixture of water and chicken stock. The chicken stock gives the soup a boost in flavor. Add enough liquid so that the chicken is completely submerged, plus a little more.
Step 3 - Add celery leaves, garlic and Bouquet Garni (instructions follow). Bring liquid to a boil, then cover and simmer. Cook chicken on a low simmer until you can easily pull the chicken off the bone. One chicken is done, remove it from the pot and place it on a large plate. Remove the garlic and bouquet from pot and discard.
Bouquet Garni Instructions/Description
A bouquet Garni is just a fancy French name for a bundle of herbs that can be added to stocks, soups and stews. When translated to English it means: “garnished bouquet”. It is very easy to make. You can either tie the bundle together using strings or you can wrap it in cheesecloth. I like to use the cheesecloth as it keeps the herbs contained so that they do not fall off and become part of the soup. If you don’t mind the herbs in the final soup, you can wrap it with string. This bundle of herbs will impart a deliciously rich flavor to the broth.
Step 4 - Add the onion, potatoes, celery and carrots to the pot. Bring to a boil, then cover and simmer until the vegetables are tender.
Step 5 - Add your pasta and cook along with vegetables until pasta is al dente.
Step 6 - While the pasta is cooking, pull chicken from the bone and shred into bite size pieces. Add the chicken to the pot and stir.
Step 7 - Serve. Top with grated cheese if desired. Enjoy!
Chicken Salad with Grapes and Nuts Recipe
Tired of the same old boring chicken salad sandwich? Spice things up a bit with this delicious 
chicken salad recipe with grapes and nuts. This recipe closely resembles a very popular salad served at an upscale restaurant in Lexington Kentucky. You can serve this as a salad or a sandwich. Enjoy!
Southwestern Chicken Salad Recipe
Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….
FARMERS MARKET
I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.
INGREDIENTS
Here are the ingredients you will need to make this wonderful 
southwestern chicken salad:
- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips - I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.
- Southwestern Spice Rub:
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano
- 8 Ounces of Mixed Salad Greens - I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.
2 Ripe Avocados Cut Into Small Chunks - It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.
1 Large Green Bell Pepper Cut Into Squares
2 Ears of Roasted Corn (Instructions Below)
Half of a Red Onion Sliced
A Healthy Bunch of Fresh Cilantro Chopped
1/2 Cup of Shredded Cheddar Cheese
Ranch Dressing
Step 1 - Soak the Corn, husks and all, in cold water for 30 minutes.
Step 2 - While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.
Step 3 - After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.
Step 4 - Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.
Step 5 - While the chicken and corn is cooling, add the remaining ingredients into a large bowl.
Step 6 - Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!
Step 7 - Slice the chicken into thin strips.
Step 8 - Add the corn and chicken to the bowl with the rest of the ingredients.
Step 9 - Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.
Your done! Serve and enjoy!
Recipe for Chicken, Orange and Parsnip Soup
Chicken is justifiably one of the best loved meats thoughout the whole world.
It is low in fat, is protein rich, exceedingly versatile and plays a major part in many weight loss recipes.
For most families, the memorable nostalgia food is chicken soup. It is a adaptable recipe and is often served to relatives who are under the weather, but it is just as beneficial for weight watchers.
Here is a really tasty chicken soup recipe with a twist for you to make in your own kitchen.
Before we start, a few tips on buying your chicken.
If you can get hold of an organic chicken, that will be better still, as it will be free from any hormones or other unhealthy additions. It Is also a good policy for animal welfare, as some of the grocery store chickens are bred in conditions that are pretty immoral.
On to the recipe.
You will need:
2 oranges (juice only)
1 black pepper (freshly ground)
2 onions (chopped and peeled)
3 tablespoons of olive oil
750 ml of chicken stock
10 cloves of garlic (halved)
8 parsnips (either fresh or pre-roasted)
1 teaspoon of salt
Technique:
Heat oil in a pan. Place onions and cook until soft. Let 10 minutes pass and then place garlic cloves and the roasted parsnips. Leave some of the parsnips to be added later.
Fry vegetables until they are soft for 10 to 15 minutes. Stir occasionally while adding the parsnips (should be pre-roasted).
Pour the chicken stock into the vegetable mix. Put in some black pepper and salt. Allow to simmer up to 20 minutes. Liquidize this after.
To enhance taste, add seasoning and orange juice.
This dish feeds 6 people as a first course, but you might choose to serve it as a meal in itself with freshly baked bread, in which case it feeds four people comfortably.
If you like this recipe, you can find a good selection of for chicken recipes and soup recipes by visiting any of the free recipes sites on the internet.
dining together~Eating meals at the family table} can be a huge boost to family morale. In these busy days, eating together is frequently the only occasion that we get to have a chat with our loved ones Preparing meals at home has lots of strong plus points. It is frequently a good deal more cost effective, frequently significantly faster, and, as it involves fewer driving miles, is much kinder to the planet.
How Long do you Cook Chicken Legs on the Grill
A frequently asked question amongst home cooks and barbeque enthusiasts is: 
how long do you cook chicken legs on the grill?
It really isn’t possible to give an exact answer to this question as it really depends on the type of grill you are using, the grilling method and how big the chicken legs are.
It really is an excellent idea to invest in a good quality cooking thermometer. I personally own a voice alert electronic thermometer. It really is a fantastic little cooking gadget and I would be lost without it. It is extremely accurate and eliminates all guessing, and guessing is not an option when cooking meat, especially chicken.
Methods to Cook Chicken Legs on the Grill
Boil the Chicken Legs First
The goal with boiling the chicken first is so that it is cooked all the way through before it even goes on the grill. This eliminates the risk of food born illnesses and also cuts down the grilling time significantly. The downside to this method is a serious lack of flavor. Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to pick up that delicious grilled flavor.
Marinate Then Grill:
Marinating your chicken legs first is always a good idea. Not only does it impart an excellent flavor, but it also keeps the meat moist during the cooking process. For the best results, marinate the chicken over night. Below is an excellent marinade that I use often and it is quite versatile. It works well with seafood also.
CITRUS HERB MARINADE
INGREDIENTS
4 Chicken Legs
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
DIRECTIONS
In a large bowl, mix together all ingredients except the chicken legs. Add chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, over night if possible.
Let’s Get Grilling
I have found that the best method for cooking chicken legs on the grill is to first sear the meat and then finish the cooking process over indirect heat. The result is a nice moist chicken leg with a delightfully crispy skin.
Step 1: Remove chicken from marinade and rinse. This will remove any ingredients from the marinade that are stuck to the chicken. If left on, this can burn. Coat the chicken with some oil to prevent it from sticking to the grill.
Step 2: Clean the grill. The best method for cleaning a grill is to turn the grill up high and allow the heat to burn off any grease and grime. Use your grill brush to scrape the grates clean. For charcoal grills, just light up the charcoal and allow the fire to heat up the grates and scrape the grates clean.
Step 3: Heat the Grill. We are going to set up our grill for a searing/indirect cooking method. For gas grills, this is pretty easy. All you do is turn one burner up high and leave the other off. For charcoal grills, it is a little more involved, but not rocket science. All you do once your charcoal is ready, is push all of your charcoal over to one side leaving half of the grill without charcoal. The side with charcoal is for searing and the other side is for the indirect cooking.
Step 4: Begin Cooking. Once your grill is good and hot, go ahead and put your chicken legs on the hot part of the grill and sear on all sides. Only sear your legs for a few minutes per side. You are looking for a nice sear, so avoid burning the skin. After you sear them, go ahead and move them on over to the cool side of the grill and cover.
Let them cook for a good 20 minutes and then get out your basting sauce. If you used the citrus herb marinade from above, try and find a thick basting sauce that compliments the citrus flavors . Baste the legs on all sides and then cover. After another 20 minutes or so, using your thermometer, go ahead and check for doneness. You are looking for an internal temperature of 165 degrees Fahrenheit.
Once the legs are done, If they aren’t as crispy as you like, go ahead and put them on the hot side of the grill again for a few minutes before removing them from the grill.
Enjoy!
