In this recipe we’re cooking chicken Hill Country style, meaning there’s a greater distance between the coals and the grill grates. The chicken gets a lovely flavor from the fat and meat juices dripping into the coal bed. Well worth a try!
Servings 6 people
Ingredients
- 4.4 lb chicken legs
- 6 tbsp Malcolm Reeds Grande Gringo (or any other barbecue rub you prefer)
- 5 tbsp lemon curd
Instructions
- I buy whole chicken legs, they usually come 3 in each package. Buy the natural ones, they should not be marinated or have a rub pre-applied.
- Apply the rub on all sides, make sure you cover it evenly. Put the chicken legs on a tray in the fridge for a few hours before the cook.
- Fire up the grill, prepare it for direct heat. I use two full chimneys of charcoal here. Try to keep it at 140-160° C / 280-310° F. Place the chicken legs skin side up on the grates and close the lid. Smoke it for approximately 20 minutes, then flip the meat and grill for another 20 minutes.
- Flip the chicken legs again so the skin side is up. Brush the chicken legs with the lemon curd. I usually heat up the curd in the microwave for 30 seconds to make it easier to brush on.
- Keep grilling until the chicken is done. It usually only takes another 5-10 minutes. Use a thermometer, you want the meat to reach 70-75° C / 158-167° F.
- Serve the chicken with a tasty cold sauce like Alabama White Sauce.
