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!

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Cajun Bourbon Grilled Chicken Recipe

Cajun Bourbon Grilled Chicken Recipe
By Lee Griffith

I just put this simple recipe together and tested it yesterday. Talk about layer upon layer of flavor! The brown sugar and bourbon marinade gives the meat sweetness and full flavor from within. The Creole spices provide a nice tangy surface.

While you can use pre-mixed Cajun or Creole spice blends as a substitute for my mix (described below the chicken recipe), it would be well worth your while to mix from my instructions (or tweak it a little if you’d like). In “I’m Just Here for the Food,” Alton Brown describes how he bought a jar of spice mix with a full color photo of a celebrity chef on the label. At the same time he bought all of the individual ingredients that were listed in the chef’s mix. He put together his own blend of the raw ingredients and, using a pharmacy scale, discovered that the markup on the chef’s mixture was about 500%! It will take a little time to mix these, but if you do, you’ll have plenty left over for when you make jambalaya, gumbo, blackened fish or chicken, etc.

Griff’s Cajun Bourbon Grilled Chicken

Ingredients:

4 to 6 boneless and skinless chicken breasts

1 cup bourbon

1/2 cup canola oil

1/2 cup brown sugar

1/2 cup Worcestershire sauce

1/2 cup soy sauce

3 cloves minced garlic

2 to 3 tbsp. Griff’s American Creole Seasoning Mix (see below)

Instructions:

Combine the bourbon the brown sugar, the Worcester sauce, the soy sauce, the minced garlic and 1/4 cup of the canola oil in a deep dish and mix well with a spoon. Add the chicken and cover. Refrigerate for four hours. Pour off and discard the marinade and place the chicken breasts on a well oiled, hot grill. When grilling each side, brush on oil (from the remaining 1/4 cup of canola oil) and sprinkle on Griff’s American Creole Seasoning Mix (see below). Makes 4 to 6 servings.

Griff’s American Creole Seasoning Mix

Ingredients:

4 tbsp. paprika

2 tbsp. garlic powder

2 tbsp. onion powder

1 tbsp. chili powder

1 tbsp. cayenne pepper

1 tbsp. white pepper

1 tbsp. Lawry’s® seasoned pepper (or black pepper)

1 tbsp. celery seed

1 tbsp. dried oregano leaves

1 tbsp. dried basil leaves

2 tsp. kosher salt

2 tsp. dried thyme leaves

Instructions:

Mix together in a roomy plastic food storage container, put the lid on and shake everything together real well. (For best results, use fresh spices!)

Copyright © 2007 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. “Griff” is the author of several blogs. Griff describes himself as a “former kitchen klutz” who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email.

To receive, simply click on http://optin2.griffsrecipes.com

Check out “Griff’s Recipe Report” at http://GriffsRecipeReport.com

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Grilled Chicken Breasts and Grilled Potato Medley

By Dale Klessig

This is a great summer chicken recipe for the grill. It can be served with a variety of side dishes or other summer fare. We are serving it with our favorite medley of potatoes and vegetables.

Boneless skinless chicken breast halves, fresh or thawed
salt
1 tbsp onion powder
1/4 cup grated parmesan cheese
3 cloves garlic, minced
2 tablespoons chopped fresh chives
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil

Dip each chicken breast into cold water and place between two sheets of plastic wrap. Using a flat meat pounder, gently pound the chicken breast into a flat sheet about 1/4-inch thick. Season each piece on both sides with salt and pepper. Place the chicken into a gallon size ziplock bag.

Combine the minced garlic, parmesan cheese, fresh chives, lime juice and olive oil. Pour into the ziplock bag over the chicken and seal the bag. Let the chicken remain in the marinade for at least 1 hour. Refrigerate the chicken until 15 minutes before grilling.

Prepare your gas or charcoal grill for cooking. Grill each chicken breast until firm to the touch, 1 to 2 minutes per side. (It is important to pound the chicken breast to maintain a uniform thickness through the whole chicken breast. This will ensure that the entire breast is done at the same time.)

Grilled Potatoes and Vegetables

6 medium Red Potatoes
1 whole onions cut into thin wedges
Red Peppers
Banana Peppers
Garlic Salt
Pepper
Zucchini slices (optional)
1 to 2 tbsp Vegetable oil

Cut clean, washed red potatoes into cubes about 1/2 inch thick. Cut onions into wedges. Cut red and banana peppers into strips. Toss all the ingredients together in light vegetable oil. Sprinkle with garlic salt and pepper.

Place your grilling basket on the hot grill. Add the potato and vegetable mixture. Be careful of flare-ups from the vegetable oil. Begin tossing the vegetable medley immediately and as needed throughout the grilling process. The vegetables can be tossed like you would a salad or a stir fry, using one or two metal utensils. Do not let the vegetables stick to the grilling basket or they will burn. The vegetables are finished when the potatoes are tender.

Important Tips:
Place charcoal on only one side of your grill. This will give you an area to move your chicken or cooking basket if the grill gets too hot.
Cut the potatoes into small enough pieces so that they will cook quickly. You may want to add the other vegetables after you have cooked the potatoes for 3 to 4 minutes. This will prevent the onions and peppers from overcooking.

If you have a small grill, cook the potatoes first, remove from the grill and prepare the chicken. Then place the grilling basket back on the grill and add the vegetable to the potatoes and cook a few more minutes. If you have a larger grill, you may be able to keep the potatoes warm in the basket, while you cook the chicken.

Lean Budget Tips

After pounding the chicken, you may want to cut the fillets in half or in pieces. This will control the portion size of the chicken and make it easier to grill.

The vegetable medley is quite economical and can be altered with other of your favorite vegetables.

If red peppers are not in season, sprinkle red pepper flakes on the medley for a nice kick to the potatoes.

Lean and Healthy Tips

Grilled boneless and skinless chicken as prepared in this recipe offers an excellent meal that is low in calories as compared to other main dishes.

This chicken is also great served over a lettuce salad either hot or cold. The parmesan flavor to the chicken makes it quite delicious served either way.

http://www.great-meals.blogspot.com

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BBQ Chicken Recipe Beer Can Barbecue by the Pit Boys

Grilling and Smoking Chicken

Grilling and Smoking Chicken
By Aaron Ralston

Chicken is one of my favorite meats to cook. It is low in fat, high in protein, and if
cooked correctly, it will definitely be a crowd pleaser. There are many different
recipes for grilling and smoking chicken, and I have included my two favorite
recipes below. I am known as The Smoker King, and I am the author and
Webmaster of “Outdoor Cooking: Barbeque, Sauces, Mops, Rubs,” so you can bet
that my favorite way to cook chicken is outdoors, on a grill or smoker.

The first recipe is one that I use when I cook chicken fajitas. The marinade gives a
tequila-lime twist to the chicken, which is great for Mexican-type dishes. The
second recipe is my take on the famous beer can chicken recipe. Through my
experience, I have found that placing the chicken on a beer can throne while it is
smoking produces a juicy, tender bird. Smoking chicken is one of my favorite ways
to cook chicken, and after you have tried this recipe, I believe that you will really like
smoking chicken too.

Grilled Tequila Lime Chicken

Ingredients:

4-Chicken Breasts

2-Cups of Margarita Mix (I prefer Mr. and Mrs. T’s)

1/2-Cup Vinegar

1/2 Cup Olive Oil

1-Tbsp Onion Powder

1-Tbsp Garlic Powder

1-Tbsp Cajun Seasoning

Lemon Pepper

Option for a kicked up version: Add one shot of Tequila

Recipe:

1. Trim chicken breasts to remove fat

2. Using the flat side of a meat tenderizer, pound the each chicken breast until they
are about 3/8 to 1/2 inch thick.

3. Mix all ingredients into a bowl just big enough to hold the chicken breasts while
they are completely covered in the marinade.

4. Add chicken breasts, and refrigerate for 1/2 to 1 hour. The longer they stay in
the marinade, the more Tequila lime taste they will have.

5. Season both sides of the chicken with Lemon Pepper before grilling.

6. Grill over medium heat for about 3-5 minutes per side. Times may vary
depending on heat, just make sure that the meat is white throughout the breast,
and the juices run clear.

This is a great recipe for chicken fajitas.

Here is my recipe for Cajun smoked, beer-can chicken.

Injection Ingredients:

1. A 3 or 4 pound chicken

2. 1/2 cup melted butter (room temperature)

3. 2 tablespoons of Tony Chachere’s seasoning (more for a spicier chicken)

4. 1-teaspoon garlic powder

5. 1/2 cup vinegar

Rub Ingredients:

1. Olive oil

2. Tony Chachere’s seasoning.

Mop Ingredients:

1. Apple Cider

2. A Spray Bottle

Other:

1. A beer of your choice (1/2 full)

2. 3 cloves of garlic

3. About 3 tablespoons of chopped garlic

Directions:

1. Whisk all injection ingredients together.

2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to
be even as possible, injecting about 1/2 of the mixture into the breasts, and the
other 1/2 throughout the rest of the chicken.

3. Rub the chicken down with olive oil, and apply an even layer of Tony’s to the bird.

4. Drink half of the beer, widen the opening at the top of the can, then put the garlic
and onion in the can.

5. Place the bird on the can. It should sit up by itself.

6. Preheat your smoker to about 250 F degrees. I use hickory for chicken, charcoal
works well too.

7. Put the chicken on the smoker and spray the chicken with the apple cider about
every 30 minutes.

8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest
meat reaches 180 F Degrees.

I hope you enjoy both recipes as much as I do. You can find many more at my
website listed below.

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor
Cooking: Barbeque, Sauces, Mops, Rubs at
http://www.thesmokerking.com. Check out thesmokerking.com today to learn
many great barbeque and cooking recipes and techniques.

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