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Lunch / Dinner

BBQ Chicken Legs with Whiskey Dipping Sauce

Nothing says summer better than grilling out in the backyard. And nothing says grilling better than good old-fashioned barbecued chicken. This version couldn’t be any simpler — or better.

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Ingredients

FOR THE RUB, COMBINE:

FOR THE SAUCE, WHISK:

If you're not a fan of dark meat, you can always use chicken breast. But make sure to watch closely during grilling because lean meats can dry out.

Instructions

Preheat grill to medium-high. Brush grill grate with oil.

For the rub, combine seasonings in a bowl, then massage mixture onto the chicken legs to coat.

For the sauce, whisk ingredients together in a bowl. Reserve half the sauce for basting the chicken. Heat the remaining sauce in a small saucepan over medium, about 5 minutes. Set aside and reserve for dipping with chicken.

Grill drumsticks for 10 minutes, turning several times. Dip each leg into the reserved basting sauce, then return to the grill. Cook 7–10 minutes more, dipping each leg one more time. Cook chicken to an internal temperature of 175°, or until juices run clear when cut to the bone with a knife. Serve chicken legs with reserved dipping sauce.

Combine the spice mixture, then rub onto the chicken legs for an extra hit of flavor.

Combine the spice mixture, then rub onto the chicken legs for an extra hit of flavor.

Partially grill the legs, then dip them into the basting sauce. Return the chicken legs to the grill.

Partially grill the legs, then dip them into the basting sauce. Return the chicken legs to the grill.

Nutritional Facts

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