| Chicken Legs and Thighs are the most eaten parts of | | | | small cut in the chicken at the thickest point to see if it |
| the chicken, and for good reason since they are cheap | | | | is still pink in the middle. It is preferable to not make any |
| to buy and easy to cook. But mostly because they | | | | cuts though, because this will break the seal and allow |
| are juicy, taste great, and have a built in handle. | | | | the juices to escape making the chicken dry. |
| Directions: | | | | 6. Remove the chicken from the grill and allow to cool |
| 1. Make sure that the chicken has been rinsed | | | | a little before eating. This would be a good time to |
| completely before cooking, unless the chicken is | | | | brush on your favorite sauce. |
| soaking in a marinade. | | | | Safe Internal Temperature: 165 degrees |
| 2. Pre-heat the grill on med (240 degrees) and place | | | | Tips: |
| the legs/thighs on the grill. Legs/thighs grill much better | | | | |
| at a lower temperature for a longer period of time. | | | | * Grilling legs/thighs at too high a temperature will burn |
| 3. Frequent turning of the legs/thighs will insure a more | | | | the outside of the chicken without cooking all the way |
| even cooking, but will prevent any clear sear marks. | | | | through to the inside. |
| 4. Legs/thighs come in so many sizes that it is hard to | | | | * Grilling legs/thighs at too low temperature may |
| say exactly how long to cook in minutes. Start by | | | | prevent the outside from getting brown and crispy. |
| letting the bottom side cook to a golden brown before | | | | The chicken may also be dry. |
| turning. Continue turning as each side browns. If the | | | | * Be careful if you brush bbq sauce on while cooking. |
| outside is browning in only a minute or two than the | | | | The chicken may burn easier and flavor the chicken |
| heat is probably up to high and the outside will burn | | | | with a burnt charcoal taste. |
| before the inside is cooked. | | | | * To get the full flavor of the bbq sauce wait until the |
| 5. If juices are coming out of the chicken then you | | | | legs/thighs are done cooking and then brush on the |
| have cooked it through and it may start to become | | | | sauce. |
| dry if allowed to cook much longer. You can make a | | | | |