Before grilling chicken thighs and legs, soak the pieces in a marinade. Marinating chicken before cooking on the grill will not only add flavor to the meat, but also help moisten the chicken. Chicken marinades typically include an acidic ingredient, such as lemon, milk, wine or vinegar, mixed with herbs and spices. After marinating the chicken, you can reuse the marinade for basting or flavor the meat with a dry rub.
Step 1
Prepare a marinade for the chicken. You can use a dressing for the marinade or create your own. Italian dressing works well for barbecued chicken pieces. You can also make your own by combining ingredients such as vinegar, garlic, onions, oregano, salt and pepper. For 4 to 5 lbs. of chicken pieces, you'll need approximately 16 oz. of marinade.
Step 2
Put chicken pieces in a large plastic bag. Pour in the marinade to completely cover the chicken. Seal the bag and return chicken to the refrigerator.
Step 3
Leave chicken in the fridge for at least 30 minutes. Ideally, the chicken pieces should soak in the marinade for two to three hours before grilling.
Step 4
Place the chicken thighs and legs on a grill pre-heated to medium. You'll need to cook for one to two hours depending on the temperature of the grill and the size of the chicken. The internal temperature should read 180 degrees Fahrenheit.
Step 5
Baste the chicken with the marinade. Place the marinade on the chicken pieces at least five to 10 minutes before you remove it from the grill. Avoid smothering on the marinade; instead, apply a thin and even layer to the skin of the pieces.
Things You'll Need
- 16-oz. marinade
- 4 lbs. chicken thighs and legs
- Plastic storage bag
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