The recipe at the link below calls for chicken thighs, but when our Dot's Market had chicken legs on sale for $1.49 a pound, we did the old switcharoo. The legs were marinated in a sweet-and-spicy mixture, refrigerated, then brought back to room temperature before being put on the grill. We didn't follow the cooking directions in the recipe, opting to cook the legs over indirect heat until their internal temperature reached 165 degrees, then move them to very hot direct heat to crisp them up, and finally cover them in BBQ sauce back on the indirect side.
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