Bourbon Barrel Barbecued Chicken Legs

If you’re anything like us at Bourbon Barrel Foods, you like chicken legs, and even when you’re not eating them, you’re thinking about eating them! Grilled chicken legs are a classic staple in the summer for outdoor barbecue parties or summer parties, and can comfort you on a cold winter night. Chicken legs are one of the most popular barbecued dishes; served around the world using regional spices and traditions. The barbecue technique has been adapted by American culinary culture for decades and has been a staple for in US households.

Barbecue is in the eye of the beholder; many recipes have long lists of spices and unique sauces that can become quite overwhelming, Sifting through recipes, we know, that long list of ingredients can become overwhelming, and may not pan off much in the end. Our Moto of slow – small – simple really goes into play when we develop our spin on these traditional techniques.

Although for many of us living a fast paced lifestyle, we often don’t prepare or think far in advanced when it comes to our dinners. However, if the chicken is properly brined the result of the grilled meat will pay off greatly. We suggest anywhere from 1-2 hours of brining but the best results will come from an overnight sit in the salty mixture. Once you’re ready to cook the chicken it is important to dab any excess moisture, this will allow for the skin of the chicken to become crispy and perfectly caramelized. Adding your favorite barbecue sauce will make these chicken legs shine even more! Just like that the cheapest part of the chicken becomes the most delicious! Top the meal off with some Roasted Potatoes and you have the perfect dinner for summer or winter!

Bourbon Barrel Barbecued Chicken Legs

Shopping List 

4 TB Bourbon Barrel Smoked Salt
1 TB Bourbon Barrel Smoked Pepper
1 cup boiling water

3 cups cold water

6 chicken drumsticks, trimmed of excess fat

6 chicken thighs, trimmed of excess fat

3 cups Bourbon Barrel Barbecue Sauce

The method in written form:

1. In a large bowl or container, add the smoked salt, pepper and 1 cup boiling water. Stir until dissolved. Add the cold water and stir. Drop in the chicken pieces and place into the refrigerator. Leave the chicken to brine for 1-2 hours or overnight.
2. Heat a grill for indirect grilling. Light charcoals, burn until ash gray and dump them all on one side of the grill. Alternately, turn on just one side of a gas grill. Once the grill is hot, clean and oil the grate. Remove chicken from brine and onto paper towels to dry. Place chicken, skin side down, on the cool side of the grill, away from coals. Cover with a lid. Cook for 20-25 minutes or until chicken starts to brown, turning once or twice.
3. Move chicken closer to coals (the hot side) but not directly over them. Cook and begin to flip chicken often, brushing liberally with the barbecue sauce every 5 minutes until sticky, for about 10-15 minutes more. Remove from grill and rest for 5 minutes before serving.