South American Style Marinated Chicken Legs
For our final submission to the 2011 Better Home and Garden Chill and Grill Grilling Showdown Contest, we offered up our good ol’ standby chicken leg recipe. It’s incredibly easy, incredibly delicious and a great way to kick off spring grilling!
- 1 Cup Soy Sauce
- 1/3 Cup Distilled Vinegar
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Dried Sage
- 1 Teaspoon Cumin
- 1 Teaspoon Granulated Garlic
- 1 Teaspoon Red Pepper Flakes
- 12 Chicken Legs
- Place ingredients in a one gallon resealable bag and allow to marinate over night.
- Preheat your grill to high, about 450°.
- Place chicken legs over direct heat and sear on all sides. I usually sear for 5-8 minutes before turning. You want to keep the juices rolling around inside the legs, so as soon as you see or feel a good sear, give ‘em a turn. They should lift off the grate easy when they’re ready. Do not force them if they’re not lifting up. Just give ‘em more time. Sear for about 15 minutes total.
- Turn the heat down to medium or medium low, about 325-350°. If you’re using charcoal, close up the vents about half way and move your drummies to indirect heat.
- Cook until chicken reaches 165° F which will probably be about 20 more minutes. Remember the temperature will raise 7-10° when you take them off the grill. Use a thermometer if you’re not quite sure.
- Let rest 10-15 minutes. They will be hot!
See also: Easy Essie’s Chicken Drummies.