Ingredients
- 2 lb chicken legs
- Butchers BBQ Honey Rub
- Smokey Mountain Smokers Chipotle Rub
- 6 tbsp unsalted butter
- 1 cup low sodium chicken stock
Glaze
- ½ cup Sriracha Hot Chili Sauce
- ½ cup Sweet Baby Ray’s Hickory & Brown Sugar BBQ Sauce
- Additional BBQ sauce for dipping
- Additional BBQ rub for finishing
Instructions
1.
With a paring knife cut around the thin tip of each chicken leg. Separate the skin and tendons attached to the narrow end of the leg and push the meat down towards the thick end. You now have a “lollipop.” Repeat procedure for the rest of the legs.
2.
Generously sprinkle the legs with Butchers BBQ Honey Rub and Smokey Mountain Smokers Chipotle Rub.
3.
Stand the legs upright in a disposable aluminum half pan with 6 tbsp unsalted butter.
4.
Place the pan on the grill at 275°F and cook for 45 minutes.
5.
At the 45-minute mark, add 1 cup low sodium chicken stock to the pan. Lay the legs down into the liquid and cover the pan with a layer of foil.
6.
Return to the grill and cook an additional 45 minutes.
7.
After 1½ hours total cook time, the internal temperature of the legs should be 170–180°F.
8.
Place a mesh baker’s rack onto a baking sheet and spray with non-stick spray.
9.
Dip each leg into BBQ sauce, sprinkle lightly with additional BBQ rub, and place each one onto the prepared rack.
10.
Increase grill temperature to 350°F and place the tray of legs on the grill to set the sauce for 10–15 minutes.
11.
Remove from the grill and rest for 10 minutes before serving.
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