Grilled Chicken Legs

• Dry Rub:
• 1/2 tablespoon kosher salt
• 1 teaspoon onion powder
• 2 teaspoon garlic powder
• 1 teaspoon paprika
• 2 teaspoons dried oregano leaves
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground dried ginger
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 1/4 teaspoon cayenne (optional)
• Chicken:
• 12 chicken legs

1. Ensure your grill grates are clean and rub lightly with olive oil.
2. Preheat grill to medium high heat (between 400-450 degrees F).
3. Combine dry rub ingredients in a small bowl.
4. Pat chicken legs dry with a clean paper towel.
5. Cover chicken legs in dry rub, rubbing it into every nook and cranny.
6. Place chicken legs over direct heat and close grill. Let cook 4-5 minutes.
7. Rotate approximately 90 degrees and close lid again, letting the chicken legs cook for another 4-5 minutes. Continuing rotating and cooking 4-5 minutes at a time until the chicken legs reach an internal temperature of 165 degrees F.
8. Remove from grill and let rest 5-10 minutes before serving.
9. We love serving these with grilled broccoli and grilled potato wedges!

Prevent Sticking: to prevent sticking ensure you have clean grill grates, rub them with a little oil before grilling, use a dry rub and make sure you grill is nice and hot!

Charring: If you feel like you chicken skin is in danger of getting too charred, simply move it over to more indirect heat after you have crisped up the skin a little.

Dry Rub Alternatives: if you don’t want to do the dry rub a simple kosher salt + ground black pepper is always good! We also have a more herby chicken dry rub here!

Let Rest: don’t skip this part! Let those juices redistribute after cooking!

Marinade: you can defiantly use a marinade with this recipe if you want – here is a cilantro lime one we love!