Grilled Chicken Legs And Thighs Recipes

GRILLED THIGHS AND DRUMSTICKS

Grilled Thighs and Drumsticks image

When Mom makes chicken, this is the way we like it prepared. It's juicy, has great barbecue flavor and makes a big batch, so it's perfect for a summer picnic and family reunions. -Brenda Beachy Belvidere, Tennessee

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 14 servings.

Number Of Ingredients 13

Ingredients

2-1/2 cups packed brown sugar
2 cups water
2 cups cider vinegar
2 cups ketchup
1 cup canola oil
4 tablespoons salt
3 tablespoons prepared mustard
4-1/2 teaspoons Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon pepper
1 teaspoon Liquid Smoke, optional
10 pounds bone-in chicken thighs and chicken drumsticks
1/2 teaspoon seasoned salt

Steps:

In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°-175°.

Nutrition Facts :

BULDAK-STYLE BARBECUE CHICKEN DRUMSTICKS

Buldak-Style Barbecue Chicken Drumsticks image

Buldak-"fire chicken" in Korean-is dressed in a sweet, savory, spicy sauce made with gochugaru and gochujang. Here the sauce is used on chicken drumsticks.

Provided by Susan Kim

Time 2h

Yield 4 servings

Number Of Ingredients 14

Ingredients

⅔ cup gochujang (Korean hot pepper paste)
½ cup soy sauce
⅓ cup brown rice vinegar or unseasoned rice vinegar
⅓ cup sugar
¼ cup fish sauce
¼ cup gochugaru (coarse Korean red pepper powder)
¼ cup grapeseed or vegetable oil, plus more for grill
¼ cup Worcestershire sauce
3 Tbsp. toasted sesame oil
2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt
2 Tbsp. ground coriander
2 tsp. freshly ground black pepper
12 large chicken drumsticks (about 3 lb.)
Steamed white rice (for serving)

Steps:

Whisk ⅔ cup gochujang, ½ cup soy sauce, ⅓ cup brown rice vinegar or unseasoned rice vinegar, ⅓ cup sugar, ¼ cup fish sauce, ¼ cup gochugaru, ¼ cup grapeseed or vegetable oil, ¼ cup Worcestershire sauce, 3 Tbsp. toasted sesame oil, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. ground coriander, and 2 tsp. freshly ground black pepper in a small bowl to combine. Reserve and refrigerate ½ cup buldak sauce for basting.
Place 12 large chicken drumsticks (about 3 lb.) in a large resealable plastic bag and pour in remaining buldak sauce. Seal bag and chill at least 1 hour and up to 12 hours.
Prepare a grill for high indirect heat (for a gas grill, leave 1 or 2 burners off; for a charcoal grill, bank coals on one side); oil grate. Remove drumsticks from sauce, letting excess drip back into bag, and arrange over indirect heat; transfer sauce to a clean small bowl. Cover grill and grill drumsticks (this is a low-and-slow heat situation), brushing with reserved sauce and turning every 5 minutes or so, until sticky, well-coated, and cooked through (an instant-read thermometer inserted into thickest part of chicken and avoiding bone should register 165°), 30-40 minutes.
Transfer drumsticks to a platter and serve with copious amounts of steamed white rice. Do ahead: Buldak sauce can be made 3 days ahead. Cover and chill.

GRILLED CHICKEN THIGHS

Grilled Chicken Thighs image

My family's favorite chicken recipe. Easy to prepare and easy to grill.

Provided by Philip B.

Time 1h25m

Yield 16

Number Of Ingredients 10

Ingredients

4 pounds boneless, skinless chicken thighs
¾ cup soy sauce
¾ cup orange juice
⅓ cup olive oil
⅓ cup ketchup
⅓ cup chopped fresh parsley
3 cloves garlic, minced
3 teaspoons lemon juice
1 ½ teaspoons dried oregano
1 ½ teaspoons ground black pepper

Steps:

Rinse chicken thighs and pat dry between paper towels. Transfer to a 1-gallon freezer bag.
Combine soy sauce, orange juice, olive oil, ketchup, parsley, garlic, lemon juice, oregano, and pepper in a large bowl until well combined. Pour marinade over chicken thighs in the freezer bag. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 1 hour, up to 24 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 269.2 calories, Carbohydrate 10.9 g, Cholesterol 70.7 mg, Fat 17.1 g, Fiber 0.5 g, Protein 17.5 g, SaturatedFat 4 g, Sodium 952.1 mg, Sugar 2.4 g

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