Saucy Rossy BBQ
Chicken

Charcoal-Grilled Chicken Legs with Smokey BBQ Glaze

Bone-in chicken legs seasoned under the skin with Garden Herb rub, grilled hot over charcoal, and glazed with Bold and Smokey BBQ sauce.

TimeHot & fast CategoryChicken Watch6:51
Charcoal-Grilled Chicken Legs with Smokey BBQ Glaze — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Coat the chicken legs with Garden Herb Dry Rub, working it under the skin and over the top for flavour that penetrates deep into the meat.
  2. 2Set the charcoal kettle to 425°F for direct heat.
  3. 3Grill the legs over direct charcoal heat with the lid closed to keep the temperature consistent.
  4. 4Just before they finish, glaze with Bold and Smokey BBQ Grilling Sauce for a sticky, savoury finish.
  5. 5Pull the legs once they hit 165°F internal, rest briefly, and serve.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Chicken
Chicken is a lean, versatile source of complete protein, B vitamins (especially niacin and B6), and selenium. Skinless breast is leanest; thighs and skin add flavour and a little more fat. Always cook poultry to a safe 165°F.
Fresh herbs
Fresh herbs add aroma and flavour with virtually no calories, sodium, or fat, plus a small dose of antioxidants. They're one of the easiest ways to season without reaching for salt.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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