hungry poodle

This is not a gourmet recipe. In fact, it’s hardly a recipe at all, but more of a short shopping list and general directions on how to grill chicken. That being said, if you try it I think you’ll end up making it as often as I do. Two ingredients are necessary: Frank’s Red Hot Sauce and Penzey’s BBQ 3000 seasoning.

The Frank’s sauce is a must here;  you can find it at the supermarket near the Tabasco Sauce. It’s the same sauce used by restaurants when they make (fried) Buffalo wings; its flavor is more well-rounded and not as sharp or hot as Tabasco. If you don’t have the Penzey’s BBQ 3000, you can substitute any seasoned salt  (but I recommend making the trek to a Penzey’s store for BBQ 3000 as well as all sorts of other first-rate, well-priced spices.*)

10 chicken legs (or more, depending on your crowd. Allow at least two legs per person and leftovers for lunch!)
Frank’s Red Hot Sauce
Penzey’s BBQ 3000

Place raw chicken drumsticks in a large shallow bowl and sprinkle liberally on both sides with Penzey’s BBQ 3000. Then sprinkle very liberally with Frank’s Red Hot Sauce and allow to marinate for 30 minutes.

Oil the grill grates so the chicken doesn’t stick. When you place the chicken on the grill, make sure that it’s at a moderate, not high, heat. Chicken legs are tough and chewy when overcooked, so it’s best to grill them at a moderate heat for a slightly longer time. Turn them over after about 10 minutes and grill until just done. If they’ve been cooked at about 350 degrees, they won’t look charred or black. Refer to the photo above.

I sprinkle on more Frank’s Hot Sauce before serving, and leave the bottle out on the table for guests who have asbestos mouths.

This is great served with Orzo Salad (see Recipes), corn on the cobb and marinated cucumbers. If you want to go the whole Buffalo route, serve celery sticks and Lite Ranch salad dressing for dipping!

Cooking Note: With the exception of boneless, skinless chicken breasts, I grill chicken with the skin on and then remove it before eating. This protects the delicate meat from the heat of the grill and keeps it juicier.

* If you don’t have a Penzey’s Spice Store in your area, click on their link here in Resources and shop online. (I don’t profit in any way from this, other than knowing that you’re eating well!)

print recipe only

This entry was posted on Friday, July 10th, 2009 at 12:38 pm and is filed under Poultry, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.