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Lunch / Dinner

BBQ Chicken Legs

Nothing says summer 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:

The barbecue sauce is a simple concoction that’s just as good on steaks as it is on these legs. It’s perfectly fine to leave out the whiskey, if you prefer.

Instructions

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

For the rub, combine paprika, garlic powder, thyme, cayenne, and ½ tsp. salt for the rub in a bowl. Massage mixture onto chicken legs to coat meat.

For the sauce, whisk together ketchup, brown sugar, whiskey, vinegar, mustard, Worcestershire sauce, red pepper flakes, lime juice, and salt for the sauce in a bowl. Reserve half the sauce for serving with the chicken; use remaining sauce for basiting.

Grill drumsticks over direct heat for 10 minutes, turning several times. Dip each leg into the reserved basting sauce; return to the grill. Cook chicken 7–10 minutes longer, dipping each leg into sauce one more time. Cook chicken to an internal temperature of 185°, or until juices run clear when cut to the bone with a knife. Serve drumsticks 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 chicken legs, then dip them into the sauce. Return chicken legs to the grill.

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

To check for doneness, pierce chicken to the bone with a knife. The meat is done when the juices run clear.

To check for doneness, pierce chicken to the bone with a knife. The meat is done when the juices run clear.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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