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BBQ Sauce (a couple of bottles)
Italian Dressing (at least 1 bottle)
Marinate the Chicken Legs in large zip lock with some Italian
Dressing (to cover) at LEAST 1 hour before grilling.
Have some spare Italian dressing to baste/pour on top of Legs while
grilling (the more the merrier).
Position your grill grate at least 6 inches above coals, or begin to grill
indirect at first. You don't want to ZAP/BURN the legs, you want them
to grill somewhat low and slow. (Leg's take about 45 min or so to get
those grill marks and cook through.)
You're going to want to slowly grill them, pouring on/basting with some
more fresh Italian dressing to coat the sides. You'll be turning over
every 3-5 minutes or so, SO keep your eye on them -- you don't want
them to burn, but instead get those nice grill marks on each side.
It helps to position initially the meat part closest to the flame with the
bone/end piece facing outwards. CONTINUALLY baste/pour the
Italian dressing onto them.
When all sides have grill marks, it's more or less finished cooking.
Now is when you add the BBQ Sauce. (I like to use FIRST a thick
sauce, with honey, and then top THAT with some Open Pit).
NOW is the time to make sure that the legs are NOT directly
over the grill. Pour generously over one side of the ribs. Cover the
Check every couple of minutes. BBQ sauce has sugar in it, and will
caramalize and can burn, so it's important that you want to coat the
legs and not get them burned. Move them away from coals even
more if they are grilling too fast.
After a few minutes, turn over, and repeat.
As the last step, smother the legs in BBQ sauce on warming rack (or
VERY far removed from coals), cover and let it "smoke" into the legs.
Serve hot OR refrigerate and eat cold!!
I like to serve mine (hot or cold) with some buttered white rice!!