![]() Sprinkle the chicken pieces with the salt, taking care to work some under the skin. Grill for about 3-4 minutes per side or until cooked through. Legs and thighs typically take longer than breasts and wings. Add the chicken, submerging all the parts in the beer mixture. With a little dry rub, barbecue sauce Heat the grill to medium-high heat. Allow the chicken legs to sit in the marinade for a minimum of 1 hour or overnight to allow the flavors to sink into the flesh. Turn the chicken thighs a couple of times to avoid burning. Remove the chicken from the bag and discard the bag along with the leftover marinade. When you’re ready to grill, heat a gas grill to medium high (400☏) or prepare a charcoal grill for high, but not super-hot, heat (read more here about how to maintain heat on a … Place the chicken legs on the smoker, close the lid, and smoke for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F. In one section, turn off burners to create an indirect heat and cool zone after it reaches the desired temperature. Coat the grate lightly with vegetable oil. Brush with BBQ sauce and flip the drumsticks again. Once the grill is ready, season the legs with salt and pepper and lay them down on the cooler side of the grill. ![]() ![]() Place the chicken thighs on the grill grate over direct heat and grill for 3 to 5 minutes, or until the skin turns golden brown. ![]() Cover with plastic wrap and pound with a meat mallet, or even a rolling pin, until the breast is an even 1/2 to 3/4 inch thick. Grill for about 5 minutes per side, or until cooked through. How to grill chicken legs and thighs on gas grill. ![]()
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