- (A generous amount) Salt & Pepper
- (3-4.5 lb) 6 pack - Chicken Leg and Thigh
- Preheat the grill on medium heat.
- While the grill is heating, generously salt and pepper your chicken. If you're in the mood for some flavor, you could use your favorite dry rub.
- Place your chicken on the grill and turn every 10-12 minutes. It should take 35-45 minutes until they are finished and reach 165F with a meat thermometer.
*Always start with fully thawed chicken. Slow thaw frozen chicken in the fridge overnight. Or, fast thaw on the counter in a bowl of cold water for an hour or two.
*For the best outcome, bring the chicken to room temperature before putting on the grill. You can let it sit on the counter for about 30 minutes before seasoning and cooking.
*The easiest way to coat chicken is by putting it in a ziplock bag with your spices. Then shake it up! It's fast, your hands stay clean, and you get evenly coated chicken.
*Do NOT remove the skin before cooking. You'll get better flavor and it locks in the juiciness. Plus, who doesn't love a crispy piece of chicken skin? For those who don't, you can simply remove the skin after cooking and before eating.
*The grill should be about 350F. Too hot, and you'll end up with burnt chicken. Too cold, and it will take FOREVER to grill.
*If you like your chicken with BBQ sauce, add it 2-3 minutes before you take the chicken off the grill. This ensures that the delicious sauce caramelizes but does not burn.
*Chicken needs to be cooked all the way through. It's awful when you cut it open, and it's still pink in the inside. It's highly recommended to use a meat thermometer to avoid that disappointing dinner experience. Chicken is done when the internal temperature is 165F.
*Grilled chicken is great as leftovers. Put it on a baking sheet in a 350F oven for 10-15 minutes.