Food For Thought Part II – Andong Soju BBQ Chicken Leg Quarters.
In last week’s blog I mentioned that I would share a recipe that used the Andong Soju BBQ sauce. During a recent camping trip we used our homemade sauce to grill some chicken legs. I had originally planned to take some pictures but due to an unplanned thunder storm moving in, I was too busy breaking camp and packing the car.
I prepared the 18in Webber Jumbo Joe grill (I found the 14in Smokey Joe is just too small to cook properly using indirect heat.), by stacking the charcoal on one side of the grill and placing a drip pan to keep the coals in place. Cover the grill and let the grill heat for about 10 – 15 minutes.
Next Arrange the chicken pieces skin side up over the cooler part of the grill. Close the lid and smoke the chicken for 45 minutes. (For a charcoal grill, if the temperature drops below 300°F, remove the chicken and scatter a layer of new coals on top of the old ones.)
Move the chicken to the hot side of the grill, and grill, uncovered, turning and moving the chicken regularly to manage flare-ups, until lightly charred on both sides, 4 to 5 minutes.
Move the chicken back to the cooler side of the grill, brush with a thin layer of sauce, close the lid, and cook until an instant-read thermometer inserted in a thick part of the chicken registers 170°F, 10 to 15 minutes, brushing occasionally with more sauce. (The drumsticks usually take a little longer than the thighs.) Serve hot or at room temperature, with the remaining sauce on the side.
This is an easy grilled chicken recipe, if you are unable to make the BBQ sauce recipe in the previous blog, off the shelf BBQ will work.
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