Garlic-Rosemary Grilled Chicken Legs

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Crispy, juicy, garlicky, chicken drumsticks? Yes, please! Crispy, juicy, garlicky, GRILLED chicken drumsticks? Swoon. Not to mention it’s…January.

Firing up the grill in January is quite bizarre here in central West Virginia, but today reached nearly 66 degrees…which means Darrell and I were able to throw some fresh chicken legs on the grill. Well, he fired up the grill, and I seasoned the chicken and “supervised.”

It was actually cooler in our home than outside! Izzy got to enjoy an evening romp through the woods in our backyard while we got to savor the distinct deliciousness (normally reserved for spring and summer for us) that comes from cooking over an open flame. The temperatures last week were in the single digits, so we never imagined being able to utilize our favorite warm-weather cooking appliance today. We were thrilled!

So, on to the chicken.

These turned out perfectly seasoned with gorgeous grill marks and crispy, golden skin. (Did I mention that Darrell is a grill master?) I put together a quick, simple seasoning for these organic chicken legs that we picked up over the weekend. The good news? The results were absolutely delicious. The GREAT news? Folks, it couldn’t be simpler.

GARLIC-ROSEMARY GRILLED CHICKEN LEGS

INGREDIENTS:
6 fresh chicken legs (with the skin)
1/3 cup extra-virgin olive oil
2 Tbs. lemon juice
2 tsp. dried rosemary
2 tsp. dried parsley
1 tsp. kosher salt
1 Tbs. garlic powder
2 tsp. Tony Chachere’s Creole Seasoning
a pinch of cayenne pepper
additional salt & pepper to taste

DIRECTIONS:
Pat the chicken legs dry with a paper towel, and season with salt and pepper. In a bowl, combine all the ingredients. Coat the chicken legs with the mixture and allow to sit for at least 15 minutes. With the grill on medium heat, place the chicken on the well-oiled upper rack, if you have that option. (This placement gives the chicken a less direct heat to prevent burning, so if you have to run into the house or chase your dog around, you won’t be in too much trouble with the grill.) Reserve the marinade for basting. Continue grilling and rotating the legs for about 35 minutes, basting with the remaining marinade halfway through. Since grill heat settings vary, check for doneness around the 30 minute mark. If the chicken gets too dark on the outside before the juices run clear, move to less direct flame and/or turn down the heat. They’re done when the juices run clear, and the skin is browned and crisp.

If the weather is bearable, get outside and give these a try! Those of you who are experiencing winter temperatures may want to try this on an indoor grill/grill pan instead. Enjoy!

-T

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