Charcoal-Grilled Chicken Legs with Smokey BBQ Glaze

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.

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