Page 71 - July 2013

JULY 2013 - SEXY X2 MAGAZINE - 71
Grilled BBQ Chicken Legs
Brine:
10# Fresh Chicken Legs and Thighs
1 Cup Kosher Salt
1 Gallon Cold Water
1 Cup Hot Sauce (your favorite)
Rub:
2 Tablespoons chili powder
1 Tablespoon dry sage
¼ Cup Paprika
2 Teaspoon Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon Kosher salt
1 Quart your favorite BBQ Sauce.
Method:
Prepare brine and soak chicken legs for at least 2 hours
and up to 8 hours.
Remove from brine and rinse legs in cold water. Blot
dry with paper towel.
Combine all spices. Sprinkle lightly over each leg.
Prepare grill for indirect cooking. Light coals in chim-
ney starter. When coals are glowing red all over pour
onto one side of grill. Place grill grate over coals.
Using tongs, place chicken on hottest area of grill.
Do not walk away. Don’t even look away. Grill the
chicken until the skin is crisp and golden on all sides.
Move the chicken to opposite side of grill away from
the direct heat. Cover the grill and allow to finish
cooking. Chicken legs should be cooked to an internal
temperature of 165°.
As the chicken is approaching doneness, apply bbq sauce
with a basting brush, mop, or spoon. Do not allow the
sauce to burn. When glazed to your liking, remove from heat
and rest for five minutes.
Juan Cucaz
Chef