Broil King Keg Forum
July 18, 2018, 09:38:34 AM *
Welcome, Guest. Please login or register.

Login with username, password and session length
News:
 
   Home   Help Search Calendar Gallery Login Register  
Pages: [1]   Go Down
  Print  
Author Topic: One of my two favorite leg recipes  (Read 9091 times)
Crimson
Hero Member
****
Posts: 384


West Saint Paul, MN


« on: March 07, 2012, 09:33:42 AM »

Legs on sale so figured I would make a batch

The Best Damned Grilled Chicken I Ever Ate!
MAKES 4 SERVINGS
The title says it all.
If a grill is not available, an alternative is then bake in a 300° oven until done. Or
paste and roast in a 300° oven until done about 3 hours
to broil the pieces until a nice brown crust forms,   
 
Seasoning Paste
2 tablespoons salt
2 tablespoons sugar
1 tablespoon plus 1 1/2 teaspoons soy sauce
1 tablespoon plus 1 teaspoon onion powder
1 tablespoon plus 3/4 teaspoon ground ginger
1 tablespoon garlic powder
1 tablespoon grated lemon peel 1 tablespoon grated lime peel 1'/z teaspoons white pepper
1 1/4 teaspoons ground cardamom
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground savory         
3/4 teaspoon ground Black  pepper           
3/4 teaspoon allspice
3/4 teaspoon black pepper
3/4 teaspoon ground dried habanero
Chili pepper
4 bay leaves
 
1 (3- to 4-pound) chicken, cut into 8 pieces
4 tablespoons unsalted butter

Combine the seasoning paste ingredients in a large bowl or 1-gallon zipper
plastic bag. Place the chicken pieces in the bowl or bag and rub the pieces evenly with the seasoning paste. Cover the bowl tightly with plastic wrap. or zip the bag, and refrigerate for 6 to 8 hours.
When ready to cook, light the coals or prepare the grill according to directions. While waiting for the coals to reach the whitewash stage or for the grill to reach the cooking stage, bring the chicken to room temperature. Melt the butter With a spoon, gently scrape as much of the seasoning paste as possible off the chicken, combine it with any paste remaining in the bowl or zipper bag, and stir it into the butter.
Place the large pieces of chicken over the hottest coals or hottest section of the grill and the smaller pieces over the leashed section, and cook, turning the pieces and basting several times with the butter-paste mixture, until done. Serve and enjoy!

Note: Now I put in ancho powder instead of habanero
     Next time i would use Half of salt and had to use more soy sauce to get a thick paste
     Now I din't remember doing the other time so see what happens.
     It was over direct but next time i would use the second grate and maybe a drip pan
     because of the butter flair up.
     Cooked at around 300-350 because of the opening of the grill 15 Min's flipped sauced 15 min flipped
     sauced and then flipped and sauced till the baste was gone.

Sauce after scraped off and butter added  then ready to baste
,

chicken scraped and put on


After baste and first flip


Ready to pull from the grill at 175
Logged

No Sauce Nothing to Hide
TAURUS BBQ
2x Keg Hero of the Month - 4X Throwdown Champion
Superhero Member
*****
Posts: 4729


Niagara Falls, Ontario


WWW
« Reply #1 on: March 07, 2012, 10:48:43 AM »

Looks real good!
Logged

TAURUS BBQ - Championship Cooking
Eat well my friends, eat well!
Yanknrebel
Chicken Throwdown Champion
Superhero Member
*****
Posts: 2828


You want sauce on that??? --Atoka TN


WWW
« Reply #2 on: March 07, 2012, 11:01:39 AM »

This should be kicked to recipes.  Very Nice.
Logged

"I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them." Thomas Jefferson
rhodeje
Superhero Member
*****
Posts: 3504


Central Illinois


« Reply #3 on: March 07, 2012, 11:04:05 AM »

Yes Sir that looks great!!
Logged

If you can eat it SMOKE IT!
Known now as the Adopted Brother.
KCBS judge
CBJ
Central Illinois
Skinsandos
Keg Hero of the Month - 8X Throwdown Champion
Superhero Member
*****
Posts: 10881


Winter Springs, FL --- Light It Up


« Reply #4 on: March 07, 2012, 01:13:06 PM »

Sounds and looks fantastic  Tongue
Logged

Hunt - Fish - Kegvection Grilling
Crimson
Hero Member
****
Posts: 384


West Saint Paul, MN


« Reply #5 on: March 07, 2012, 01:41:15 PM »

It is good came out bit throw skin with all the spices its from the spicemaster
Chef Paul Prudhomme.
Logged

No Sauce Nothing to Hide
TN1BUCK
Jr. Member
*
Posts: 13



« Reply #6 on: December 24, 2013, 08:22:33 AM »

I am going to try this recipe this week.
Logged
Skinsandos
Keg Hero of the Month - 8X Throwdown Champion
Superhero Member
*****
Posts: 10881


Winter Springs, FL --- Light It Up


« Reply #7 on: December 24, 2013, 09:07:23 AM »

I am going to try this recipe this week.

Me too Wink
Logged

Hunt - Fish - Kegvection Grilling
Pages: [1]   Go Up
  Print  
 
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.21 | SMF © 2015, Simple Machines Valid XHTML 1.0! Valid CSS!