Grilled Chicken Legs with White Barbecue Sauce

Autumn brings the perfect backdrop for grilling, as the cooler weather and refreshing breeze set the stage for delicious outdoor cooking. There's something special about being wrapped in a cozy hoodie, sipping on a warm drink, and savoring the smoky aromas wafting from the grill. This recipe for Grilled Chicken Legs with White Barbecue Sauce captures the essence of fall, offering warmth and nostalgia with every bite.

The secret to these succulent chicken legs lies in a creamy mayonnaise-based marinade that infuses the meat with moisture and flavor. The mayonnaise ensures that the chicken remains juicy and helps achieve that coveted crispy skin, easily releasing from the grill without sticking. The addition of dill pickle brine and white vinegar further enhances the dish, imparting a tenderizing effect and a delightful tang that balances the richness of the marinade.

While the chicken benefits from a leisurely marination of at least 12 hours, the hands-on time required is minimal—just 40 minutes. This makes the recipe a great option for those who want to enjoy a fuss-free grilled meal with maximum flavor.

Whether you're hosting a family gathering or enjoying a quiet dinner, these Grilled Chicken Legs with White Barbecue Sauce are sure to become a seasonal favorite, capturing the flavors and feelings of autumn.

Serves 4

Grilled Chicken Legs with White Barbecue Sauce Ingredients

• 1 cup mayonnaise
• 3 Tbsp. dill pickle brine
• 1 1/2 Tbsp. white vinegar
• 1 1/2 Tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1/2 tsp. granulated sugar
• 1/4 tsp. smoked paprika
• 2 tsp. kosher salt, divided
• 1 tsp. black pepper
• 4 (12-oz.) chicken-leg quarters

Grilled Chicken Legs with White Barbecue Sauce Directions

Make Marinade and Sauce

1. Whisk mayonnaise, pickle brine, vinegar, Worcestershire sauce, one tablespoon water, garlic powder, sugar, smoked paprika, one teaspoon salt, and 1/2 teaspoon pepper together in a small bowl until smooth.

Marinate Chicken

1. Transfer 1/2 cup of the sauce to a large ziplock plastic freezer bag, and add chicken—seal the bag; massage to distribute the marinade. Chill for 12 to 24 hours. Refrigerate the remaining sauce in an airtight container for up to 4 days.

Grill Chicken

1. Remove the chicken from the refrigerator and let it stand at room temperature for 30 minutes. Then, preheat the grill to high (450°F to 500°F).
2. Remove the chicken from the marinade, letting excess drip off; discard the marinade. Sprinkle both sides of the chicken with the remaining one teaspoon salt and 1/2 teaspoon pepper.
3. Place the chicken, skin sides down, on oiled grates; grill, uncovered, until grill marks appear and the skin starts to turn golden, about 4 minutes. Flip the chicken and close the grill. Reduce the heat to medium (350°F to 400°F), and cook, undisturbed, until a thermometer inserted into the thickest portion of the thigh registers 155°F, 15 to 20 minutes.

Finish Chicken

1. Spoon two tablespoons of reserved sauce into a small bowl and brush over the skin sides of the chicken. Flip the chicken and continue to cook until a thermometer inserted into the thickest portion of the thigh registers 165°F, 2 to 4 minutes.
2. Remove the chicken from the grill and let it rest for 15 minutes. Serve with the reserved sauce.

Taken from southernliving.com  https://www.southernliving.com/grilled-chicken-legs-7376419