Originally published on June 21, 2016
Here in Ontario, Canada it has been hot for the past few days. I mean it’s been stifling, sweaty, don’t-you-dare-turn-on-that-oven kind of hot. So when we’ve absolutely had to eat, everything has gone outside to get cooked on the grill.
After just a couple of meals, barbecue sauce can quickly become overplayed, so when I need something a little different, tinkering around with different marinades is usually the way I go. Beer is most definitely not my favourite thing to drink (not since my college days), but it goes hand in hand with barbecue, and makes for a really great marinade for these grilled chicken legs.
- 12 chicken legs
- 1 bottle of beer, the darker the better
- 1/2 onion, chopped
- 1/2 cup olive oil
- 2 cloves garlic, minced or grated
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
Directions:
1.) Place the chicken legs into a large bowl or resealable freezer bag. Mix together all of the other ingredients, pour them over the chicken legs and stir and mix thoroughly to ensure that the chicken is entirely coated. Place the chicken legs into the refrigerator and let marinate for 6 – 24 hours, turning occasionally.
2.) When chicken legs are finished marinating, coat the grill with oil and preheat to about 400 degrees Fahrenheit. When hot, remove chicken from the marinade, allowing the excess to shake or drip off. Place on the grill and cook for about 10 – 12 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit and the juices run clear.
3.) Remove chicken from grill and allow to rest for about 5 minutes before serving.
4.) Serve and enjoy!