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Fire up the grill for your best grilled chicken yet thanks to this marinade recipe. ... Bone-in, skin-on chicken, such as drumsticks, thighs, ... Cover and cook until the internal temperature ...
The densest areas of the chicken are the best places to measure temperature. Examining the breast, thigh or leg will give you the most accurate reading. 165 Degrees
Add the chicken to the marinade and turn to coat. Cover and refrigerate for 4 hours. Light a grill, heat a grill pan or preheat the oven to 450°. Remove the chicken legs from the marinade, wiping off all but a thin layer. Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes.
Cover bowl and let marinate at least 20 minutes at room temperature or refrigerate up to overnight. Prepare a grill for medium-high heat (or heat a grill pan over medium-high heat); preheat 5 minutes.
Pieces may include quarters, or fourths of the chicken. A chicken is typically cut into two leg quarters and two breast quarters. Each quarter contains two of the commonly available pieces of chicken. A leg quarter contains the thigh, drumstick and a portion of the back; a leg has the back portion removed.
A meat thermometer with various cooking temperatures denoted for various meat types. The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving.
This technique is typically recommended for thicker pieces of meat, 1–1.5 in (25–38 mm) or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared.
Remove the chicken legs from the marinade, wiping off all but a thin layer. Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes.