Better BBQ Chicken Legs
Tender, brined chicken drumsticks are slow-grilled and basted with a classic BBQ sauce for a succulent finish.
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Instructions
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Prepare a medium (3500F to 3750F) gas or charcoal grill fire.
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For the brine, combine salt, sugar, and hot water in a large covered container, stirring until dissolved; add cold water and cayenne, then stir again.
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Add chicken drumsticks, cover, and refrigerate for 4 hours or up to overnight.
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Meanwhile, prepare the BBQ sauce: combine ketchup, vinegar, sugar, paprika, oil, chili and garlic powder, and cayenne in a saucepan.
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Bring the sauce to a boil, then reduce heat to a simmer and cook for 15 minutes, stirring occasionally, until slightly reduced and flavors meld; let cool.
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Remove chicken from brine, discard brine, rinse thoroughly, and pat dry.
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Grill chicken, turning every 5 minutes, for 25 to 30 minutes.
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During the last 15 minutes of grilling, brush BBQ sauce onto the chicken every 5 minutes, rotating until the chicken reaches 165-1800F internal temperature and the sauce is sticky.
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Remove chicken, tent with foil, and rest for 5 to 7 minutes before serving with any remaining sauce.