Watch the Full Step-by-Step
Servings: 4
- Large mixing bowl
- Basting brush
- Thermometer
INGREDIENTS
- 3 pounds/1.4 kilograms chicken legs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup habanero hot sauce
- 1 cup barbecue sauce
- 2 tablespoons habanero hot sauce
INSTRUCTIONS
- Pat the chicken dry with paper towels. In a large bowl, season with salt, pepper, smoked paprika, onion powder and garlic powder. Add ¼ cup habanero hot sauce and toss until evenly coated.
- Prepare a grill for two-zone cooking and heat to 350°F/180°C. If using charcoal, bank the coals to one side to create direct and indirect heat zones.
- Place chicken on the cooler side of the grill. Cover and cook, turning occasionally, until lightly smoked and beginning to brown, 10 to 15 minutes.
- Brush with remaining 2 tablespoons of habanero hot sauce. Continue cooking over indirect heat for 5 minutes more.
- Move chicken over direct heat. Grill, turning frequently, until charred in spots and the thickest part reaches 175°F/80°C, about 10 minutes.
- Transfer chicken to a bowl, add barbecue sauce and toss to coat. Return to grill and cook, turning once, until glossy and caramelized, 2 to 3 minutes. Serve immediately.