For a spicy change from the same old barbecue chicken, try these Grilled Chicken Legs with a savory marinade made of Dijon mustard, honey, vinegar and a touch of brown sugar.
Ingredients
1/4 cup ketchup
2 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp cider vinegar
2 Tbsp canola oil
1 Tbsp dark brown sugar
2 tsp Worcestershire sauce
2 tsp dry mustard
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp cayenne
4 chicken leg quarters
Instructions
Combine ketchup, Dijon mustard, honey, vinegar and oil in a large mixing bowl.
Stir in the brown sugar until dissolved.
Whisk in Worcestershire sauce, dry mustard, paprika, garlic and onion powders, salt and cayenne.
Place chicken legs into a sealable plastic bag. Pour in the marinade.
Squeeze out as much air as possible and seal the bag.
Turn to coat the legs and refrigerate for at least 4 hours. Turn often.
Discard excess marinade after removing legs from the bag.
Grill bone side down over medium indirect heat for 40 minutes.
For a crisper chicken place the leg quarters skin side down on direct heat for the last 10 minutes of the grilling time.
Chicken is cooked through when the juices run clear.
Grilled Chicken Legs
Ingredients
- 1/4 cup ketchup
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
- 2 Tbsp cider vinegar
- 2 Tbsp canola oil
- 1 Tbsp dark brown sugar
- 2 tsp Worcestershire sauce
- 2 tsp dry mustard
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp cayenne
- 4 chicken leg quarters
Instructions
- Combine ketchup, Dijon mustard, honey, vinegar and oil in a large mixing bowl.
- Stir in the brown sugar until dissolved.
- Whisk in Worcestershire sauce, dry mustard, paprika, garlic and onion powders, salt and cayenne.
- Place chicken legs into a sealable plastic bag. Pour in the marinade.
- Squeeze out as much air as possible and seal the bag.
- Turn to coat the legs and refrigerate for at least 4 hours. Turn often.
- Discard excess marinade after removing legs from the bag.
- Grill bone side down over medium indirect heat for 40 minutes.
- For a crisper chicken place the leg quarters skin side down on direct heat for the last 10 minutes of the grilling time.
- Chicken is cooked through when the juices run clear.
