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Grilled Chicken Legs

by Dianne Stevens

Photo by Loozrboy

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.

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Grilled Chicken Legs

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.

Filed Under: Barbecue, Grilling, Meat Dishes, Poultry Tagged With: chicken leg quarters, chicken legs, cider vinegar, dark brown sugar, paprika, worcestershire sauce

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