- 8 whole chicken leg quarters
- 2 cups Emeril’s Homemade BBQ Sauce
- Salt and freshly ground black pepper, to taste
How to make it
Preheat grill to medium-low, and brush grate with oil.
[step-item number="2" image_url="" title="" ]Season both sides of chicken legs with salt and pepper. Place chicken on grill, skin side down, and cook, adjusting chicken’s position and turning pieces occasionally, until about halfway cooked, about 15 minutes. With brush, baste chicken legs with barbecue sauce. Continue to cook, turning pieces frequently and reapplying sauce each time chicken is turned, until cooked through and instant-read thermometer inserted into thickest part registers 160° to 165°F, 15 to 20 minutes. Serve chicken hot or warm.
Adapted from Emeril at the Grill by Emeril LaGasse (HarperStudio)
More Recipe Ideas
Eater’s Digest: Recipes from America’s Top Grill Masters
Emeril Lagasse’s Homemade BBQ Sauce and Creole Seasoning
Emeril Lagasse’s Eggplant and Peppers with Feta
Steven Raichlen’s Salt and Pepper Grilled Shrimp
Bobby Flay’s Wild Mushroom-Cheddar Burgers
Plus: 24 Delicious Recipes for the Grill