Name: Grilled Chicken Legs
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2-1/2 cups packed brown sugar -; 2 cups water -; 2 cups cider vinegar -; 2 cups ketchup -; 1 cup canola oil -; 4 tablespoons salt -; 3 tablespoons prepared mustard -; 4-1/2 teaspoons Worcestershire sauce -; 1 tablespoon reduced-sodium soy sauce -; 1 teaspoon pepper -; 1 teaspoon liquid smoke, optional -; 10 pounds bone-in chicken thighs and chicken drumsticks -; 1/2 teaspoon seasoned salt -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Chicken Legs

1. 2-1/2 cups packed brown sugar -

2. 2 cups water -

3. 2 cups cider vinegar -

4. 2 cups ketchup -

5. 1 cup canola oil -

6. 4 tablespoons salt -

7. 3 tablespoons prepared mustard -

8. 4-1/2 teaspoons Worcestershire sauce -

9. 1 tablespoon reduced-sodium soy sauce -

10. 1 teaspoon pepper -

11. 1 teaspoon liquid smoke, optional -

12. 10 pounds bone-in chicken thighs and chicken drumsticks -

13. 1/2 teaspoon seasoned salt -

How to cook deliciously - Grilled Chicken Legs

1. Stage

In a large bowl, combine the brown sugar, water, cider vinegar, ketchup, canola oil, salt, mustard, Worcestershire sauce, soy sauce and pepper. If using liquid smoke, add it now. Editor's Tip: When you make a marinade, you need fat, acid and sweetness, which is why many marinades (like ours) include many ingredients, including sugar.

2. Stage

Pour the marinade into two large shallow dishes, and add equal amounts of chicken to each dish. Turn the chicken pieces to coat each one thoroughly. Cover the chicken and refrigerate it overnight in the marinade.

3. Stage

Remove the chicken from the marinade and discard the marinade. Sprinkle the chicken with seasoned salt. Editor's Tip: Remove the chicken pieces from the marinade and place them on a large, flat surface, like a baking sheet or cutting board. That way, you can evenly season each piece of chicken.

4. Stage

Grill the chicken, covered, over indirect medium heat until a thermometer reads 170° to 175°F or 15 to 20 minutes on each side. Editor's Tip: To prevent the meat from sticking to the grill, moisten a towel with cooking oil and, holding the towel with long-handled tongs, lightly coat the grill rack.