Orange Brined Chicken Legs

DF, GF

In the summer there is nothing more desirable than cooking on the grill.  It doesn’t heat up the house and requires no clean up, did you read that right?  I said no clean up.  With a little prep in the morning you can enjoy wonderfully moist chicken for dinner perfect with just about everything.  What is better than this?

Food 186

Orange Brined Chicken Legs
2 lb chicken legs, bone in and skin on
1 1/2 c orange juice
water
1/4 c salt
1/4 c sugar
2 tsp hot sauce
2 bay leaves
2 sprigs of rosemary

In a large pot add chicken legs, orange juice, salt, sugar, hot sauce, bay leaves, rosemary, and enough water to cover the chicken.  Stir until the salt and sugar has dissolved. Refrigerate for 8-12 hours or overnight.  Drain liquid and pat dry the chicken legs with paper towels.  Preheat grill to medium low.  Arrange chicken on grill; cover and cook for about 12-15 minutes per side or until a thermometer registers an internal temperature of 165 degrees.  Transfer to a platter and let rest for 5 minutes before serving.  Serve with your favorite bbq sauce.

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