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Started By
Message
Marinade for chicken legs?
Posted on 10/14/24 at 6:47 am
Posted on 10/14/24 at 6:47 am
Looking for ideas.
Will do them on the grill more than likely.
Will do them on the grill more than likely.
11
Posted on 10/14/24 at 7:43 am to Tigertown in ATL
W Sauce is pretty damn good on those Meat Church chicken thigh sandwiches. Don’t see why it wouldn’t work for legs.
Posted on 10/14/24 at 8:31 am to Tigertown in ATL
The Cajun Power garlic sauce is a decent little marinade. You just can't go heavy on it.
If grilling or smoking bone-in chicken, I always just do a simple brine for a few hours before, rinse and pat them dry, then apply whatever BBQ rub and let it sit for 10-20 mins before throwing them on.
I've also used pickle juice or pickled jalapeno juice as a marinade before when going for more of a Hispanic flavor with great results
If grilling or smoking bone-in chicken, I always just do a simple brine for a few hours before, rinse and pat them dry, then apply whatever BBQ rub and let it sit for 10-20 mins before throwing them on.
I've also used pickle juice or pickled jalapeno juice as a marinade before when going for more of a Hispanic flavor with great results
This post was edited on 10/14/24 at 8:33 am
Posted on 10/14/24 at 9:36 am to Tigertown in ATL
Equal parts soy sauce and worcestershire sauce. a little lemon juice, a good bit of brown sugar, and whatever seasoning you like.
Posted on 10/14/24 at 10:02 am to Tigertown in ATL
70% Italian dressing. 30% Dale's.
Posted on 10/14/24 at 10:27 am to Tigertown in ATL
I like marinating my chicken thighs and wings in pickle juice, and after drying them off, seasoning with lemon pepper and air frying.
Posted on 10/14/24 at 11:28 am to SixthAndBarone
quote:
Equal parts soy sauce and worcestershire sauce. a little lemon juice, a good bit of brown sugar, and whatever seasoning you like.
About what I do. I add a touch of cayenne.
The quickest "good" marinade is a melted stick of butter mixed with Crystal hot sauce.
Posted on 10/14/24 at 12:11 pm to Tigertown in ATL
Goya Mojo Criollo overnight then Cavender's 10-30 minutes before they go on the grill.
Posted on 10/14/24 at 12:29 pm to Tigertown in ATL
I know you said you’d likely grill legs but one of my favorite things to do is smoke chicken thighs and make an Alabama white bbq sauce to go with them
Posted on 10/14/24 at 12:35 pm to Tigertown in ATL
Put chicken in ziplock and dump the whole can in. Let sit overnight. Remove and pat dry. Season with S&P and some Mexican seasonings, then grill. Fantastic and easy.
Throw those jalapenos and carrots on the grill too.
This post was edited on 10/14/24 at 12:37 pm
Posted on 10/14/24 at 2:10 pm to Tigertown in ATL
Buttermilk and Allegro for a few hours.
Posted on 10/15/24 at 10:51 am to Tigertown in ATL
Thank you all. Lots of diversity of suggestions.
Posted on 10/15/24 at 4:38 pm to Tigertown in ATL
My “secret” chicken marinade is the following. This is for 1 lb of chicken, so adjust accordingly.
1 TBSP McCormick Garlic Herb Grill Mates
1 TBSP white vinegar
1 TBSP Dale’s
1 TBSP water
2 TBSP olive oil
Marinate for at least 6 hours, but 18-24 is much better. Grill over hot charcoal grill until nice and brown on all sides, then shut all vents and continue cooking until 170 degrees internally. I constantly throw in handfuls of wet apple wood chips while doing the browning portion of the cook. Gives it a very smoky flavor.
1 TBSP McCormick Garlic Herb Grill Mates
1 TBSP white vinegar
1 TBSP Dale’s
1 TBSP water
2 TBSP olive oil
Marinate for at least 6 hours, but 18-24 is much better. Grill over hot charcoal grill until nice and brown on all sides, then shut all vents and continue cooking until 170 degrees internally. I constantly throw in handfuls of wet apple wood chips while doing the browning portion of the cook. Gives it a very smoky flavor.
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