Grilled Chicken

This is one of my favorite and easiest recipes. It also happens to be very frequently requested. The important part is not to skimp on the seasonings or the time it takes to marinate. It’s best to let the chicken sit in the spices for about 24 hours, or even longer, but even overnight will be good. This keeps well in the fridge for a few days, and travels well in a cooler if you’re going tailgating or to a grill-out somewhere.  This even works on an electric grill.  But a real grill (the kind with actual flames), or an oven, work much better.  Though, the chicken was just as tender as if it were on a real grill or in the oven.

Enjoy!

Ingredients:
Chicken legs, as many as you want. Clean it as you would normally.
Spices (salt; I also use the following blends from Penzey’s: Tandoori, Southwest, Northwest; or you can use your favorite chicken rub/seasoning blend).

Steps:
1. After you clean the chicken, pull back (but don’t remove) the skin. Sprinkle the seasoning liberally. Pull the skin back to cover the seasoning.
2. Season the outside of the chicken leg.
3. Place into a container and into the fridge for about a day. The longer it sits, the better it will be.
4. Grill using your favorite method.

*IMPORTANT NOTE*
DON’T MIX THE SEASONINGS. Each leg gets its own blend. For example: one leg gets Tandoori, another leg gets Northwest. Don’t mix Northwest with Tandoori; it will taste nasty.

Season Outside

Season Inside

Grilled Chicken

Grilling