Chook Me!

Was wondering how to BBQ Chicken Legs on a Charcoal Grill?

This is my first time cooking chicken on the grill and wanted to know how long to leave them on the grill. At what point to put the bbq sauce on them. How hot to get the grill. How to tell when they are fully cooked, and any other step that i might not be thinking of. Any help would be appreicated.

Public Comments

1. Light the grill. Let it heat up. Put the chicken on it. Take the chicken off once it is cooked.
2. This might help you: http://www.ehow.com/how_5096639_grill-chicken-legs.html
3. can't help you answer all of your questions because every time i've tried BBQ legs, they come out black (maybe because i used the whole hind quarter, VERY fatty, fat dripped on the fire and it blazed!) okay so, arm yourself with a bottle of water to squirt on em just in case! oh and you can use a thermometer to check the temp to see if fully done! I don't put BBQ until the end because, as mentioned above, i tend to burn, instead of cook on the grill! hope this helps you a little :) good luck!
4. Hi zurroch, as you are a little unsure, If I were you I would partly cook the chicken legs in the oven first, then finish off colouring and saucing them on the barbeque. this will prevent them being raw in the middle, and you doing 20 years for poisoning your guests. If it is a gas fired grill then you can regulate it to about medium to start with and go from there. If it is a Charcoal or wood bbq you are having put the 'coals' fuel on at least an hour before you need to start cooking and let it get rid of the flame there should be a fine layer of ash over the bbq fuel before you start. This way you avoid the classic mistake of cooking in the flame resulting in charred black outside and raw in the middle. Let the meat colour slightly before you baste with your bbq sauce. If it is a thin sauce you will need to baste more often than if the sauce is thick( containing honey for example) and sticks to the chicken. Keep turning the chicken repeatedly as you baste to ensure an even colour. It is always best if you have everything you need prepared and nearby so as you are not running around like a headless chicken while things are burning in the background. To test if the chicken is done pierce it in the thickest part with a skewer,and if the juices run clear and there is no sign of blood then the're cooked. I cannot give you a specific time because of the variables like the thickness and size of the chicken and also the heat of the barbeque. If the barbeque gets too hot spread some 'coals' up one side of the cooker and cook with fewer down the other side I hope this helps. All the best. One last tip delegate the serving and salads to someone else and enjoy yourself. Rab
5. Grilled Approximate Cooking Time Internal Temp. 180°F Type Weight Unstuffed Stuffed Whole broiler fryer (indirect heat) 3-4 lbs 60-70 min 1 1/4-1 3/4 hrs Whole roaster (indirect heat) 5-7 lbs 18-25 min/lb 23-55 min/lb Whole cornish hens (indirect heat) 18-24 oz 45-55 min 1-1 1/2 hrs Whole capon (indirect heat) 4-8 lbs 15-20 min/lb Breast half, bone-in 6-8 oz 10-15 min/side Breast half, boneless 4 oz 6-8 oz 8-10 min/side 10-15 min/side Leg or thigh 8 or 4 oz 10-15 min/side Drumstick 4 oz 8-16 oz 8-12 min/side 10-15 min/side Wing or wingette/drumette
6. Season the chicken first. Room temp meat does best. That does not mean let it sit out over night. Allow the meat to "rest" on the counter while the charcoal is getting ready. Your coals are ready when they are covered with white ash, not part of them, not some of them, not just the ones on top. Covered with white ash. Place the chicken on the grill. Use your hand and feel around for where the hot spot and cool spots are. The best option for chicken is medium high heat. Grill should not be right on top of the coals either. The legs, will take about 40 minutes to cook to the bone. Now this done by the art of turning so all sides get invited to the sauna for a bit. The chicken is done when the juices run clear. The thighs take longer because of the fat and density of the meat. Now to the sauce. Baste w/ sauce on the grill and allow to cook you will get charring. If you brush the sauce on, heat it while the chicken is cooking (slowly) simply allow maybe 5 minutes or so you should be fine. The best option is to heat the sauce and coat the chicken after it's cooked, off the grill. This can be done via the oven. Place chicken in oven safe vessel, cover with sauce, oven temp around 250. Serve when needed.