There are few dishes as well suited to the sport of “grilling” than a barbecued chicken leg. This affordable and abundant cut of poultry is loved by children and adults alike, with it’s built in handle for easy eating. And lets be honest, dark meat chicken is far superior in juiciness and flavor to the bland breast. But it may be the amount of time that a perfectly barbecued leg takes to cook that makes it the quintessential barbecued food.
Dark meat chicken (whether a leg or a thigh or a whole quarter) takes about half an hour to complete. And it takes a little babying, one must frequently check the chicken – turning, flipping and temp-ing to ensure even cooking. All of this means that the grill-ee must remain within close proximity to the grill at all times, preferably with a cold umbrella drink and a friend to keep them company. This is the time which one can devote to discussing the meaning of life or the triumphs of the day using the intermittent moments of flipping and turning to contemplate any sage words of advice.
The saucing of the meat must come at the very end. Any sooner and you are surely to get burned. It’s also a prime opportunity to close up any talk of “where do babies come from?” or “do you really need another camera?” should those topics arise. After which a quick rest and a moment to finish your cocktail before serving up dinner is in order.
- 8 chicken legs
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 cup barbecue sauce
- ½ cup peach preserves
- ½ – inch piece fresh ginger peeled and sliced
- Start your grill and set up for indirect cooking by pushing all of the hot coals to one side of the grill.
- Meanwhile, salt and pepper the chicken legs and then set aside.
- In a small saucepan combine the barbecue sauce, peach preserves and the ginger and bring to a simmer. Stir until everything is combined and then remove from the heat.
- Place the chicken legs on the hot grill away from the coals. Cook for about 30 minutes, turning often to make sure nothing burns and the chicken is cooked evenly. Once the temperature of the chicken reaches 165 degrees, liberally coat each leg in sauce with a basting brush. Cook for an additional 5 minutes to allow the sauce to set and remove from the grill. Let the meat rest for about 5 minutes before serving.