For this barbecue grilled chicken legs recipe I've chosen to to use the drumsticks, skin them and add a rub.
To my mind there's little point to use a rub if you don't skin the chicken because the rub won't penetrate any deeper than the skin so once you've munched away on the skin (tasty though it is) the chicken underneath is just chicken and nothing more. By doing it this way you really make the flavors work with the meat.
Skinning a drumstick takes no time at all and then it's simply a matter of shaking on the rub, giving it about 30 minutes to really penetrate the flesh and then you're ready for the grill. I did this recipe at a sports event so I used one of those disposable charcoal grills.
To be fair the grill worked pretty well although I did get a little frustrated at the lack of height control. If I'd been using chicken with the skin on there would have been a lot more fat and probably a flare up - another reason for skinning the chicken.
That said, the heat was pretty even and you just need to turn a little more regularly to prevent burning.
Preparation Time:- 5 mins "Marinade" Time:- 30 mins Cooking Time:- 15 mins
Place all the spices and herbs into a shaker and shake it over the chicken legs then get your hands in and give the rub a good massage. When the rub is all over the chicken legs just set them to one side for 30 minutes.
There's no need to refrigerate provided you only leave the meat out for 30 minutes and no more. In fact I prefer to do it this way so that the meat is at room temperature when you start to grill it because this means that it's easier to warm up the meat that's closest to the bone.
Now place the chicken legs on the grill and 15 minutes later (turning regularly) you'll have really tasty barbecue grilled chicken legs to sink your teeth into.