Chicken legs and thighs are the parts eaten chicken, and for good reason, because they are too cheap to buy and are easy to cook. But above all, because the taste is juicy, tasty and have equipped with a handle.
Directions:
1 Make sure the chicken has been completely rinsed before cooking, unless the chicken is soaked in a marinade.
2 Preheat grill med (240 degrees) and put the legs / thighs on the grill. Legs / thighs grill much better at lower temperaturesfor a longer period.
3 Turn frequent legs / thighs are insured even cook, but to avoid any bright spots Sear.
4 legs / thighs in so many dimensions that it is difficult to say exactly how long to cook in minutes. Begin cooking the bottom is browned first. Continue turning as each side brown. When a tan outdoors in only one or two minutes, when the heat is likely to be too high and will burn out before the inside iscooked.
5 If the juices come out then they cooked chicken can be dry and start to cook them much longer. You can see a small incision in the thickest part of chicken to see if it is still pink in the middle. It 'best not to cut but for this to break the seal and then to escape from the juice makes the chicken dry.
6 Remove the chicken from the grill and let cool slightly before eating. This would be a goodTime to brush on your favorite sauce.
Safe internal temperature: 165 degrees
Suggestions:
* The crickets legs / thighs too high a temperature will burn the outside without cooking the chicken all the way through the interior.
* The crickets legs / thighs at a temperature too low can prevent the outside front brown and crispy. The chicken can also be dry.
* Be careful when you brush on barbecue sauce during cooking. The chicken can easily burn and taste the chicken with aCoal burned taste.
* For the rich flavor of barbecue sauce, wait until your legs / thighs and then finished cooking with the brush on the sauce.
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