Kansas City Style Barbecued Chicken Legs Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Parsley | 1/3 Cup (16 tbs), finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Chicken legs | 3 Pound | |
| 3 tablespoons olive or vegetable oil | ||
| Sauce | 3/4 Cup (16 tbs) | |
Directions
In small bowl, blend butter, parsley and garlic.
Rinse chicken legs under cold running water; pat dry with paper toweling.
Starting at thick end of each leg, work finger between skin and meat to form a pocket.
Insert about 2 teaspoons parsley butter into pocket; massage outer skin to spread filling.
Rub completed legs with oil.
Lightly oil grid.
Grill chicken, on covered grill, over medium-hot briquets about 45 minutes or until fork-tender.
Turn and baste occasionally with remaining oil.
Baste thoroughly with barbecue sauce during last 15 minutes of grilling.
Baste once more before serving.
Rinse chicken legs under cold running water; pat dry with paper toweling.
Starting at thick end of each leg, work finger between skin and meat to form a pocket.
Insert about 2 teaspoons parsley butter into pocket; massage outer skin to spread filling.
Rub completed legs with oil.
Lightly oil grid.
Grill chicken, on covered grill, over medium-hot briquets about 45 minutes or until fork-tender.
Turn and baste occasionally with remaining oil.
Baste thoroughly with barbecue sauce during last 15 minutes of grilling.
Baste once more before serving.
Chef
