It could be that I’m the last one in on this secret. But just in case there’s someone else out there who doesn’t know, I’m going to share it with you.
I’m a very impatient cook. You might have caught on about that fact since most of the recipes on this site can be made (hands-on prep) in just a few minutes.
For this reason, I’ve never had luck grilling chicken that has bones. I do great with boneless chicken breasts. Pork chops aren’t too hard (not including one fire incident the neighbor kids still talk about). Smoked sausage or ham slices are no problem.
But chicken with bones is a whole ‘nuther deal. Memorial Day weekend we had lots of company and I bought a bunch of chicken legs. I planned to do them in the oven, just because I feared burning them beyond recognition if I put them on the grill. But my mom talked me into doing it and I’m glad she did. Those legs were scrumptious – smokey and sticky with bbq sauce. Mmmmm!
The secret? Turn the heat down to the lowest temp. Put the legs on the grill and then turn them every 5-10 minutes. This helps them cook evenly and slooooowly. Don’t rush it. Savor the full experience of tending them, turning them. Let your mouth water as you get hungrier and hungrier and the delicious smell wafts among the people gathered on the patio.
Is your mouth watering yet? Are you nearly beyond your limits of waiting? Is everyone asking “how much longer?” If so, it’s time to baste with bbq sauce. Don’t do it earlier or you risk the sugars in sauce burning. Wait till they’re almost done to smear on the sauce.
All told, this should take about 45 minutes to an hour, depending on the size of the legs (or other chicken pieces). Serve with Potato Salad or Hashbrown Casserole or Quick Cole Slaw or Homemade Baked Beans, or watermelon. Come back tomorrow and I’ll share a different way to eat your watermelon that will give your mouth a flavor kick and is perfect with food cooked on a grill.
What about you? Are you good with grilling or are you impatient?