Serve grilled chicken legs with a tangy white barbecue sauce for a classic Southern dinner.
Plus, extramarinadefor these chicken legs doubles as a serving sauce.
Aside from mayonnaise, thepickle brinein the marinade adds incredible flavor and helps tenderize the chicken.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
We useWickles, a Southern staple that can be found all over the country.
If you cant find it, use your favoritepickle brineinstead.
Learn how to make grilled chicken legs that will make youfamousat the neighborhood barbecue.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
That seems like a long time, but dark meat can take it.
For more information on best marinating practices check out our complete guide onHow Long To Marinate Chicken.
Other delicious sides include grilled vegetables, corn on the cob, a fresh side salad, orgrilled potatoes.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Thaw overnight in the refrigerator if frozen.
Serve cold or reheat in the microwave or oven until hot throughout before serving.
Looking to upgrade those leftovers?
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Shred the legs to use inpasta dishes,paninis,pitas,sandwiches,salads, and more.
It’s a keeper!"
Another said, “The recipe is terrific!
Credit:Caitlin Bensel, Food Stylist: Torie Cox
It is easy, flavorful, and oh so tender.
I honestly was blown away by how good it turned out.
Youll like it.”
Seal bag; massage to distribute marinade.
Chill 12 to 24 hours.
Refrigerate remaining sauce in an airtight container for up to 4 days.
Grill chicken:
Remove chicken from refrigerator; let stand at room temperature 30 minutes.
Preheat grill to high (450F to 500F).
Remove chicken from marinade, letting excess drip off; discard marinade.
Sprinkle both sides of chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Flip chicken; close grill.
Remove chicken from grill, and let rest 15 minutes.
Serve with reserved sauce.
Suggestion: serve with Sweet Potato-and-Cabbage Slaw.
verify to have aninstant-read thermometeron hand to check the temperature of the chicken before pulling it off the grill.
When inserted in the thickest part of the thigh, it should register 165F.
Cooking the chicken according to the proper time and temperature will also help.
If you cook the chicken legs too much beyond 165F, theyre more likely to be dry.
Here, we accomplish that two ways: with the marinade and then seasoning with salt right before grilling.
