Kamado Grill Marinated Chicken Legs
Recipe type: Chicken, Kamado, Grilling
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Kamado Grill Marinated Chicken Legs cooked over indirect heat, then crisped up over direct heat gives these chicken legs their beautiful color.
  • 10 - 12 chicken legs
  • Marinade
  • 1 egg
  • 1 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1 tablespoon poultry seasoning
  • 4 - 6 garlic cloves - crushed
  • 1/2 teaspoon pepper
  • 2 teaspoons salt
  1. To make the marinade, put all of the ingredients except the oil in a mixing bowl. Mix with a hand held mixer on low speed for 30 seconds. Slowly pour the oil in with the mixer running. (You can also use a whisk) Reserve about 1/2 cup of the marinade for brushing on the chicken.
  2. Cut random shallow slits through the skin and meat on the chicken legs. Put the chicken legs in a plastic bag and pour the remaining marinade over them. Marinate for 4 - 8 hours. (I did 4)
  3. We are going to cook these using the indirect method.
  4. Start your charcoal on 1/2 of the grill. I set my vents at 2 1/2 on the bottom and 2 on top. You want the grill to be at 250 degrees. Place the chicken legs on the opposite side of the grill from the charcoal. Close the lid. After 30 minutes put the marinade on the chicken legs and flip them. Cook about another 30 - 45 minutes until the chicken reaches 150 degrees.
  5. Move the chicken over the charcoal. Leaving the lid open cook the chicken until browned and the temperature reaches 165 degrees. Flip often. This should take less than 30 minutes.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2018/07/27/kamado-grill-marinated-chicken-legs/