This is such a great way to make barbecue chicken legs. “Deviled” chicken is HOT (hotter than hell! Diavolo!). I have made this in the oven, but decided to try it on the grill for a summer party. You can make it hotter if you like, but because kids were eating this, I substituted spicy ketchup for the hot sauce. This was easy and delicious.
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- ½ cup Dijon mustard
- 3 tablespoons canola or olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons dried herbs of your choice (dill, parsley, thyme, tarragon, etc.)
- Kosher salt
- Black pepper
- 3 to 4 drops (or more, to taste) hot sauce, such as Tabasco (use ketchup if you like it milder)
- 5 pounds bone-in, skin-on chicken legs
- In a small bowl, combine mustard, oil, vinegar, herbs and hot sauce. Add salt to taste.
- Gently loosen the skin of each chicken piece and smear some of the mixture on and beneath the skin.
- Cover the chicken with plastic wrap and refrigerate for at least 2 hours.
- When ready to cook, prepare the grill. If using a gas grill, set at medium, around 350°F - 400°F, for indirect cooking. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, pile them on one side. Oil the grate.
- Place the chicken on the grill (skin side up), making sure it’s not over direct heat.
- After about 15 minutes, turn the chicken and cook skin side down for another 10 minutes, until nice and crispy.
- Let chicken rest 10 minutes before serving.
- I like to brush the chicken one last time with some sauce just before serving.
Brush the chicken one last minute with some sauce just before serving so it's nice and shiny.
This recipe originally appeared in The Washington Post and was adapted by Stacey Caron for Char-Broil.