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Chicken legs are cheap people pleasers on the grill--I always throw a batch on when I'm making sausages, hot dogs, and burgers, and they are usually the first thing to go. Since the kids seem to devour most of them, I keep the seasoning light and don't add barbecue sauce, which helps eliminate big messes.

  • 2 lbs. chicken legs (1 large package, about 18 legs)
  • 2 TB. vegetable oil

Wash chicken legs, pat dry. Rub with vegetable oil, then sprinkle lightly with GALENA STREET RIB RUB or LEMON-PEPPER on all sides. Set aside while starting the coals.
Use a grill big enough to hold the legs tucked together with just a little space between them down the center of the grill. Light a pile of coals big enough to be two deep along both sides of the grill, leaving the center area open under the legs so they cook by indirect heat. The coals should be ready after 15-20 minutes. Carefully move them to the sides, then lay out the legs (SEE PHOTO), cover the grill and partially close the vents. Cook for about 30 minutes, turning twice. The object is juicy legs, no blackened skin, just a nice golden leg that is tender and thoroughly cooked. If in doubt, pull one off the grill and poke a hole in it over a white plate, if the juices run golden clear, you're set--a bit pinkish, it needs a few more minutes.
Place the legs on a plate, and let rest 5 minutes or so before the mob gets to them, if possible.

Yield: 18 or so chicken legs, enough for part of a picnic for 12.
Prep. time: 3 minutes plus 15 minutes for the coals to get ready
Cooking time: about 30 minutes

Galena Street Rib and Chicken Rub 3.2 oz. 1/2 cup jar
Lemon Pepper Seasoning 2.8 oz. 1/2 cup jar

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