12 chicken legs ¼ cup barbecue dry rub 2-3 Tablespoons vegetable oil ½ cup barbecue sauce
Time:
30 Minutes
Serves:
4
Stir together ¼ cup of dry rub and 2-3 tablespoons of oil. Add the chicken legs to a large resealable plastic bag and pour the marinade over top. Seal the bag and toss until all of the chicken is coated. Refrigerate for at least 1 hour, up to overnight.
Set your grill up for two zone cooking, with one direct heat side and one indirect side. Start the legs out on the direct heat side of the grill and close the lid. Keep a close eye on them and rotate every 5 minutes or so to avoid burning the skin.
Once you have a nice charred, crispy skin transfer them over to the indirect side of the gill. Baste the chicken legs with your favorite barbecue sauce and allow them to cook for a few more minutes until the sauce is set. Then transfer to a platter and serve.