Chook Me!

How do I grill chicken legs?

I felt confident using the grill (natural gas, 3 burners) until this last weekend when I walked away for 5 seconds and my steaks caught on fire. Tonight, I want to grill some chicken legs I bought. I've marinated them for a few hours in a black pepper sauce/marinade and now it's time to grill them, but I'm a bit paranoid. How do I make sure they don't catch on fire? How long do I have to cook them for?

Public Comments

1. I grill chicken legs of other parts and my trick is to have the grill on medium flame and turn about every 3 minutes. Make sure to brush marinate or bbq sauce often. And never, never, never walk away from anything that has an open flame. :)
2. Chicken will have a tendency to flare up if you leave the skins on or have excess fat attached. I suggest cooking your chicken on the slower side on the grill, meaning not directly over the heat. Bring your grill to temperature, and put the legs on the grill away from the flames. Better yet, turn off one of the burners on the side and cook the chicken over there. With a meat thermometer, cook to about 165 degrees F, otherwise cook until the juices run clear. If you keep the skins on and like them a little crispy, cook until just about done, then carefully place the the pieces closer to the heat. Don't leave them at this point, as they may still flare up. Turn frequently until you have the crispness you like.
3. things you'll need: Chicken Legs Oil Chicken Rub BBQ sauce opt. Long Tongs Charcoal Grill Charcoal Lighter Fluid Directions:- 1) Prepare your coals. Once your coals are hot put them all on one side of the grill piled high. 2) Place your chicken legs into a large container. Add 1-2 tablespoons of oil, this oil can be anything from olive oil to vegetable oil. 3). Add your chicken rub or any of your favorite seasoning. Mix seasoning and oil to well coat your chicken legs. 4). Take your legs out to the grill. Place them above the hot coals. 5). Here you will want to give them a good searing. This is where you will get those fabulous grill marks. You will want to do this on all sides. Be careful as flames will shoot up. 6) Here you will want to give them a good searing. This is where you will get those fabulous grill marks. You will want to do this on all sides. Be careful as flames will shoot up. 7) After 25 minutes has past go out to the grill and if you wish to add sauce you will now coat up the leg and flip it over and coat the other side. 8). Cover your grill again and give the chicken another 25 minutes. 9). Check the temperature of the chicken it should be 165 degrees if it is isn't allow it to cook a little longer. 10). Check the temperature of the chicken it should be 165 degrees if it is isn't allow it to cook a little longer.
4. well do not worry but when marinating the chicken i would also add italian dressing put them on the grill and make sure you put them on and don't let the fire flame up if it does move the chicken to a different part of grill you will see the chicken cook and trust me you will see that they are done they will get firm and abit crispy..
5. You cannot walk or turn away when grilling. I'll bet it was longer than 5 seconds. What you got was a fat fire, you need to move meats. Chicken has a lot of fat under the skin usually. Start over direct heat on skin, until golden. But then move to indirect heat to finish. If this is too much trouble, wrap in foil.