Barbecue chicken legs, Kansas City style
J. Kenji López-Alt · ♥ 6.9K likes · 354.5K views · 18 min video
Read about whole leg (leg quarter) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken legs
Light charcoal briquettes in a chimney starter with crumpled paper underneath, about 15 minutes; no lighter fluid.
- ⅓ cup paprika
- ⅓ cup brown sugar
- ¼ cup chili powder
- cumin
- coriander seed
- black pepper
- garlic powder
- onion powder
Mix the rub and coat the chicken pieces generously, rubbing it in, on a sheet pan.
The dry rub
Spread the lit coals over one side of the kettle in an even layer for a two-zone fire; set the grates with the openings over the coals so wood can be added.
Banking the coals and cleaning the grates
- oil
Clean the grates if needed (preheat covered with vents open about 5 minutes, then brush); oil them with oil-dipped paper towels.
Add a couple of applewood chunks to the coals, unsoaked; add more as they burn down.
Cover with the bottom and top vents about halfway open, the top vents over the chicken to pull smoke across it; cook about half an hour.
- chicken broth
- molasses
- ketchup
- dry mustard
- vinegar
- brown sugar
- spice rub
- grated onion
- grated garlic
Brush the top with barbecue sauce, cover and cook about 5 minutes until it dries a little.
Brush on a second coat, cover and cook another 5 minutes.
Flip sauce side down, spin the grate so the chicken is over the hot side, and brush the second side.
Cover and cook about 5 more minutes to crisp over the coals, then about 2 minutes on the final side.