Off on an adventure to be the chicken leg king, recipes and techniques requested.

[CandySueQ]

Chicken thighs -- cook same way as chicken legs!

[Breadhead]

Mmmm... Now those pictures are definitely "Food Porn". 🙈

[CurlingDog]

thanks to all for the friendly advice and tips. I'm not going to try to reinvent the wheel... more an exercise it "doing" than simply reading about what works, what kinda works and what doesn't work.

You can tell me, you can show me, but i learn better when i go hands on. Kinda like sex.

[CandySueQ]

Obie Cue Sweet Heat or JP Sweet & Heat or Tsuanami Spin or Williams Chicken Tickler or Slabs' Stephy Style, any orangey rub for the color will work. It's different, but I personally really like Dessert Gold from Big Poppa Smokers when I'm grilling chicken for myself. It's got a mustard back-end that's very nice.

[emil.glatz]

Emil's Super Secret Brine (few hours, or overnight, whatever. scale to suit)
- 1 Gal Water
- 1 cup salt
- 1/4 cup brn sugar (I could care less if there's sugar)

Jerk (Bobby Flay or Steven Raichlen)

http://barbecuebible.com/

http://www.food.com/recipe/grilled-jerk-chicken-ala-bobby-flay-248380

[I can't get Scotch Bonnet so I use Habaneros. I'm not picky on the timing either]

Grill as you like until 150, which is not "safe." I attempt to cook @375 but I typically only get 300 or so, and that makes the skin flabby. That's probably because I can't resist putting a pan of beans under the chicks to soak up all that nice fat. Anyway, pull off and rest.

Save a little Jerk for a side sauce, and warn guests it's got some zip.

[_John_]

Thanks, for some reason I didn't even think of doing jerk style.