BBQ Chicken Legs with Whiskey Dipping Sauce

Recipe

FOR THE RUB AND CHICKEN, COMBINE:

2 tsp. smoked paprika
2 tsp. garlic powder
1 tsp. dried thyme
1 tsp. cayenne pepper
1⁄2 tsp. kosher salt
8 chicken legs (drumsticks)
DSC_0024-1
DSC_0032-1

FOR THE SAUCE, WHISK:
1 cup ketchup
DSC_0052-1
1⁄3 cup brown sugar
DSC_0057-1
1⁄4 cup whiskey (optional)
DSC_0070-1
1⁄4 cup cider vinegar
2 Tbsp. prepared yellow mustard
2 Tbsp. Worcestershire sauce
1 tsp. red pepper flakes
Juice of 1 lime
Salt to taste
DSC_0060-1
DSC_0047-1

Preheat grill to medium-high. Brush grill grate with oil.

For the rub and chicken, combine seasonings in a bowl,
DSC_0035-1
then massage mixture onto the chicken legs to coat.
DSC_0040-1
DSC_0043-1
DSC_0045-1

For the sauce, whisk ingredients together in a bowl.
DSC_0067-1

Reserve half the sauce for basting the chicken. Heat the remaining sauce in a small saucepan over medium, about 5 minutes. Set aside and reserve for dipping with chicken.

Grill drumsticks for 10 minutes,
DSC_0074-1
DSC_0106-1
turning several times. Dip each leg into the reserved basting sauce, then return to the grill. (we just brushed the sauce on the drumsticks)
DSC_0109-1
DSC_0111-1
Cook 7–10 minutes more, dipping each leg one more time. Cook chicken to an internal temperature of 175°, or until juices run clear when cut to the bone with a knife. Serve chicken legs with reserved dipping sauce.
DSC_0127-1
DSC_0129-1
DSC_0132-1
DSC_0148-1
Dinner is served
DSC_0145-1
finger licking goooood!
DSC_0150-1

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s