Mahogany Grilled Chicken Thighs or Legs

Published July 1, 1996.

Why this recipe works:

The winning approach to a grilled chicken parts recipe was to sear the chicken over a medium-hot fire and then move it to a medium-low fire to finish cooking. While the chicken took a couple of minutes longer to cook this way than with covered cooking, it ended up just as we liked it, the… read more

The winning approach to a grilled chicken parts recipe was to sear the chicken over a medium-hot fire and then move it to a medium-low fire to finish cooking. While the chicken took a couple of minutes longer to cook this way than with covered cooking, it ended up just as we liked it, the interior evenly cooked, moist, and tender, and the skin dark and crisp. Rubbing the chicken with a spice rub or paste prior to grilling proved far more satisfactory than marinating. We also found that quick-brining the chicken for our grilled chicken parts recipe in a high concentration of salt and sugar seasoned and slightly firmed up the texture of the meat in little time.

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Serves 4

Brining improves the chicken’s flavor, but if you’re short on time, you can skip step number 1 and simply flavor the chicken (see related recipes). Because no two live fires are exactly the same, the cooking time remains an estimate. To check the fire temperature for this recipe, hold your hand about five inches above the grill grid. If you can hold it there for two to three seconds, you have a medium-hot fire; if for four to five seconds, you have a medium-low fire. To check for doneness, cut into one piece at the thickest point; it should show no redness.

Ingredients

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