Saturday, August 20, 2011

Weekend Cook: Chicken Legs

Chicken Legs
 All the talk of fireman's chicken barbecue got me wanting grilled chicken, slaw  and chips.  The only thing missing was the ubiquitous Parker roll - but of course, I don't eat those, anymore.

I set the grill to medium, and seared them 5-6 minutes per side, then moved them to the cold side of the grill, lowered the "on" side to low, and put the cover down for 20 minutes.

Grilled Chicken Legs
A quick check with the thermometer confirmed that these were just over 170f, and ready to rest before eating.  There was a commercial rosemary rub on the skins, but I won't mention the name because it was just too salty.  Next time, I'll make my own.