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.