These grilled chicken legs are a delightfully flavorful way to change up your usual grilled chicken. This juicy sauce is amazingly flavorful and super easy. Get ready for tender, tasty grilled chicken.
Prep the chicken. Use paper towels to thoroughly dry excess moisture from chicken pieces. Use a fork to poke holes throughout all chicken pieces.
Place chicken in a large Ziplock bag and add Tamari soy sauce and olive oil. Seal bag well and ensure chicken pieces are well coated with mixture. Chill overnight, or up to 2 nights.
Meanwhile, make the Basting Sauce: Combine all basting sauce ingredients and whisk to incorporate. Separate marinade in half (half is for basting, rest is for serving.) Can be made ahead of time and covered/chilled until ready to grill.
When ready to grill, place bag of chicken at room temp while you prepare the grill. Grill chicken uncovered and rotate. Baste with half of the Basting Sauce, until thickest portion registers 165F (approximately 25 minutes).
Once all chicken is cooked, pour reserved Sauce over grilled chicken to coat all the pieces. Sprinkle with freshly chopped cilantro and serve immediately.
Notes
Actual grill time depends on temperature of the meat prior to cooking, as well as actual temperature of the grill.
See original article for ideas for how to serve grilled chicken legs, and side dish recipes to pair with.
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