While thighs, breasts, and wings tend to get most of the spotlight when it comes to grilled chicken, the truth is that chicken legs can really blow your guests' minds when done properly.
The first key to great grilled chicken breasts is a flavorful marinade, in this case a combination of soy sauce and ginger. Next up is the actual grilling. While it is perfectly acceptable to cook them directly on the grill grates, it takes a lot of turning to make sure they are evenly cooked on all sides. Instead, we use a stainless steel chicken leg grilling rack (you can find one here) to help elevate the legs and allow for even heat and smoke on all sides.
SOY-GINGER GRILLED CHICKEN LEGS
1/4 cup soy sauce
2 tbsp. rice wine vinegar
1 tbsp. sesame oil
1 tbsp. fresh ginger paste (available in tubes usually found in your grocer's produce section)
1 tbsp. honey
2 cloves garlic, minced
1 tsp. chile pepper flakes
6-8 chicken legs
Combine first seven ingredients in a small bowl and whisk well to combine. Place chicken legs in a large resealable bag and cover with the marinade. Seal the bag while removing as much air as possible. Refrigerate for at least 4 hours.
Prepare grill for medium-high heat cooking, approximately 400 degrees. Remove the chicken legs from the marinade and pat dry. Place the chicken legs onto a chicken leg grilling rack* with the meaty portion hanging down. Set the rack on the grill and allow the legs to cook for approximately 15 minutes until nicely browned and have reached an internal temperature of 165 degrees. Remove and serve.
* Alternatively you can place the legs directly on the grill grate, turning them frequently until they are evenly browned and reach an internal temperature of 165 degrees.