'cue the chicken legs!

Cooking chicken legs on a charcoal barbecue can be a bit of a challenge. Well, I guess getting them cooked is not the challenge, but cooking them without incinerating them sure is. Here's my method....

First you need to build a decent fire. One chimney of coals won't cut it, since you need this fire to burn for around half an hour. So,...

when your chimney of coals is ready, dump those out. Then...

...dump a whole bunch more charcaol on there. (This stunt usually produces a pretty decent shower of sparks, so watch out!)

About 15 minutes later the whole mess o' coals will be ashed over and ready to go.

Next you have to bank the coals to one side of the grill. I use the back of my grill brush for this (although I must confess it does look a little burnt). Here you can see the coals on the right, with a clear space on the left. In the clear zone is a big hunk of mesquite that will smoke away while you cook (if it starts to burn, sacrifice a little beer to put it out). You need this clear zone, since this is where the chicken will start.

Now for the chicken. I don't get fancy here. Just chicken legs with salt and pepper. The barbecue sauce is for the last moments of cooking. Having a set of long tongs is a good idea since with this many legs you are close to the heat for long stretches of time and even with gloves on it can get too hot for short tongs. (Just so you know.)

The starting position -- ladies and gentlemen, start your chickens! All of the legs are over the "no coals" zone with the skinny ends pointed towards the heat. This is key if your want to avoid carbonised drumsitcks. Now all you have to do is rotate the legs every once in a while and gradually march them up the grill as the heat subsides. (I know I'm setting myself up for weird dreams of marching chicken legs.) It's also a good idea to switch the ones on the edges with the ones in the middle every now and then to ensure even cooking.

Here they are at the first flip after about two minutes. See! Browning nicely, but no burning. Oh yeah!

I find it helpful to keep them in the same orientation so that they cook evenly. You can do what you want, of course.

Here they are moving slowly up the grill. Once you hit the half way point, it's a good idea to...

...flip them around so the fat ends can start getting more heat.

After about 30 minutes of this jockeying they should be done.

It's a good idea to check the temp (moslty to avoid having to go back to the grill after you sit down). Apparently 180 is safe for legs. These babies got up to 200! But they weren't dry, tough, or burnt. (Could be dumb luck, could be the method, who knows?)

Once they're cooked, retreat to the cool zone for the bbq sauce. I apply it to one side, then flip the legs as I move them back over the heat.

When they get there, I put the sauce on the second side and flip them as soon as they're all sauced. After a minute the sauce should be heated, and you're all set. (You don't want a sugary sauce to sit over the heat for very long or it will burn.)

Plate up with some nice sticky rice, some tomates, and enjoy it all outside on the picnic table you just made!

Buon appetito!!