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Posted in: Poultry
Prep Time:
20
Serves:
4
Grill time:
32

Grilled Chicken Legs

with Rum BBQ Sauce

Posted on December 06, 2013
Grilled Chicken Legs
Serves 4
Prep Time: 20
Grill time: 32

Ingredients:

    • 8 to 10 chicken legs
    • Orgasmic Onion powder
    Rum BBQ Sauce
    • 1 tbsp. butter
    • 1 shallot, minced
    • 1 large garlic clove, minced
    • ½ tsp. ginger powder
    • 1 tsp. mustard powder
    • 1 cup brown sugar
    • ½ cup rum
    • ½ cup of ketchup
    • ¼ cup worcestershire sauce
    • ¼ cup soy sauce
    • 1½ tbsp. sriracha hot sauce
    • 3 tbsp. honey
Used the new  TravelQ™ Larry again for these legs. It was very cold and windy, but I was able to set up in a sheltered area and got the grill up to medium-high in about 5 minutes. The honey and sugar in the sauce caramelized quickly, so you want to do many coats of sauce while you’re grilling them and flip often, although I know that’s not generally the way of the gourmet griller. But the legs are already half cooked after 5 minutes, so you’re good to go. This sauce goes very well over wings and on pork as well. But when you tuck in, make sure that you have lots of napkins and wet-naps handy. Leave a comment and tell us about your favourite messy food. One that needs wet-naps after eating!
Coat legs in Orgasmic Onion
Coat legs in Orgasmic Onion
Coat legs in Orgasmic Onion
Mince shallot and garlic
Coat legs in Orgasmic Onion
Sweat onion and garlic in butter

Grilled Chicken Legs

Serves: 4       Total Time: 52

Ingredients

  • 8 to 10 chicken legs
  • Orgasmic Onion powder
Rum BBQ Sauce
  • 1 tbsp. butter
  • 1 shallot, minced
  • 1 large garlic clove, minced
  • ½ tsp. ginger powder
  • 1 tsp. mustard powder
  • 1 cup brown sugar
  • ½ cup rum
  • ½ cup of ketchup
  • ¼ cup worcestershire sauce
  • ¼ cup soy sauce
  • 1½ tbsp. sriracha hot sauce
  • 3 tbsp. honey

Directions

Step 1
In a small bowl, combine the Orgasmic Onion powder. Sprinkle the chicken legs to lightly coat them. Set aside.
Step 2
In a saucepan, melt the butter over medium low heat. Sweat the garlic and shallot. When the shallot is translucent, add the ginger and mustard powder and cook for about a minute.
Step 3
Add the rum, brown sugar, worcestershire, soy, sriracha, and honey.
Step 4
Bring the sauce to a rolling boil, then turn down to simmer for at least 15 minutes or until it coats the back of a spoon, then remove from heat and allow to cool a little before blending until smooth. (Unless you like shallot and garlic chunks, then leave it as-is.)
Step 5
Oil your grids and preheat the grill to medium-high.
Step 6
Grill the chicken legs over direct heat for about 5 minutes. Then begin basting liberally with the sauce until you are satisfied with the coating and caramelization, about 7 minutes.
Step 7
Serve the legs with crispy potatoes and a giant salad, or as an appetizer.
Chicken is a staple in my house, but most times its breast meat. Looking to break the rut, I opted for some chicken legs last time I was out shopping. Boy what a treat! The skin crisped up nice with the rub and then I slathered them with a tangy rum based barbecue sauce, grilling them until they caramelized a little. Served with a salad and some crispy potatoes, you have a great little meal happening there.

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