Add the vegetable oil to the egg and whisk until fully combined.
Stir in remaining ingredients until combined.
Use a fork to poke the chicken all over, allowing the marinade to get into the meat.
Place the chicken legs in a zip top bag.
Pour half of the marinade over the chicken and allow it to marinate for 3-24 hours.
Place the rest of the marinade in an air tight container or jar; refrigerate.
Grill marinated chicken over indirect heat, basting with the reserved marinade every 5-10 minutes until the internal temperature reaches 150 degrees.
Once chicken is at 150 degrees, place on direct heat and grill on all sides to crisp the skin.
When the internal temperature reaches 165 degrees, remove from the heat.
Make Clean up easy: Marinade your chicken in a zip top bag for easy clean up.
Add the flavor before grilling. It can be be a brine, marinade, or a rub!
Prep your grill and make sure it's clean, oiled, and ready to go.
Cover the grill while chicken is grilling! Not only will you lose fuel, but the chicken will take longer to cook.
use a thermometer or cut into a thick piece to make sure the juices are clear.
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