Finally, it happened: another series of days that appear to indicate it is spring time and what does that mean? Fire up the grill. It also means you want some BBQ food and my kids love bbq’d chicken, especially legs. Being that I rarely allow the fried variety, I thought I would allow them the treat of some crispy skin via a glaze and high heat on the grill. I removed the skin from mine so decide skin or not and slap the glaze all over.
Ingredients:
2/3 cup apricot preserves
2 tablespoon ketchup
2 tablespoon low sodium soy sauce
¼ teaspoon powdered garlic
8 Chicken legs (meaty ones), trimmed of skin if you wish
1 teaspoon fresh thyme, roughly chopped
salt and pepper
2 tablespoon ketchup
2 tablespoon low sodium soy sauce
¼ teaspoon powdered garlic
8 Chicken legs (meaty ones), trimmed of skin if you wish
1 teaspoon fresh thyme, roughly chopped
salt and pepper
Directions:
1. Heat grill on high heat
2. Combine all ingredients into a bowl, whisk well and coat chicken. Let them sit in the refrigerator for 20 minutes or so if you wish or go directly to the grill
3. Turn grill down to medium-high heat and turn the legs every 5 minutes so you have an evenly cooked leg/skin. This should result in 20 minutes of cooking and perfectly cooked chicken. If the legs are on the skimpy side, adjust time accordingly.
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