Whether you call them chicken legs or drumsticks, you'll love these dry-rub marinated beauties that are basted and grilled to tender, tasty perfection.
Preparation Time
15 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 20 mins
Calories
424 Calories
Recipe Instructions
Step 1
Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add chicken, coat with paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
Step 2
When ready to cook, heat oil in a small saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce. Bring to a simmer and cook until flavors blend, about 10 minutes.
Step 3
Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag.
Step 4
Cook chicken on the preheated grill until lightly browned on all sides, 4 to 5 minutes. Turn off one of the burners (or move the coals) and move chicken so there is no heat source directly beneath it.
Step 5
Continue to cook chicken, turning and basting with sauce every 10 minutes, until no longer pink at the bone and the juices run clear, 40 to 45 minutes total. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
