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INGREDIENTS:
About 4-5 Chicken Legs
BBQ Sauce (about 1 bottle)
Italian Dressing (about 1 bottle)
DIRECTIONS:
Marinate the Chicken Legs in 1/4 to 1/2 bottle of Italian dressing (so they are covered, at least one hour before grilling (overnight is fine too).
You're going to want to have some spare Italian dressing to baste/pour over the Chicken Legs while they grill. (It also helps to prevent them from sticking to the grill)
Position your grill grate at least 6 inches above the coals, if you have the kind of grill that allows you to raise and lower the charcoal bin.
If you have a dome shaped grill, you're going to begin to grill indirect at first, meaning that most of the coals are on one side of the grill, having some coals on the other side, but not that many. So in this case, begin to grill the Chicken Legs NOT on top of the majority of coals, but rather off to the side of them.
Notice how I put the meatier side more towards the heat, and the leg part away. This will cook them more even, concentrating on grilling the meat and not the leg part (which can burn faster).
The Italian dressing/marinade will help prevent the Chicken Legs from sticking. After you put them down, begin to baste them with the marinade. Before you turn them over, baste again, turn over, then baste the new side. When you run out of marinade, that is when you begin to use what is left in the bottle of Italian dressing. In this case, carefully pour/drizzle on Chicken Legs, turning, pouring etc., as you did when you basted with marinade.
You do not want to ZAP the Chicken Legs and have them char/burn up too fast. You want to get those grill marks, so be careful how "directly" you put them over the hottest part of the grill. Low and slow.
You'll be turning them over every 3-5 minutes, you can leave the lid off if you choose, but KEEP AN EYE ON THEM.
After about 30 minutes, when they have those nice grill marks on them and they are golden browned, you can begin to put BBQ sauce on them.
At this point if you don't want to have any sauce on them, just remove to a cooler part of the grill, baste with a touch more Italian dressing and let them grill for about 5 more minutes on each side.
I like to use a very thick sauce (usually with Honey) and follow that up with Open Pit Original (which is a very "soupy" kind of sauce but zesty in flavor). These two types seem to balance each other out in consistency.
It's important when pouring the sauce to NOT have them on direct heat, so move off to a cooler side of the grill. After you pour the first time, cover the lid for a few minutes.
BBQ sauce has Sugar in it, so you have to make sure that it does not caramelize too much as it can burn. So keep your eye on it.
Pour a touch more of the BBQ sauces over the Chicken Legs before turning over and applying again.
Once you have done this to both sides, remove as far away from the heat of the coals and repeat again with the BBQ sauces, covering the lid each time.
You can serve hot, or refrigerate and eat cold the next day. I like to serve my Chicken Legs with White Rice.
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