Nothing says summer like grilled BBQ chicken. Serve with grilled corn, you’re pretty much tasting America.
- 3 cups sweet barbeque sauce
- 1 cup Italian salad dressing
- 4 (8 ounce) bone-in chicken legs with skin
- hickory wood chips as needed
Mix barbecue sauce and salad dressing together.
Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.
Prep time: 10 mins / Cooking time: 20 mins / Total time: 4 hrs 35 mins
Serving: 4 / Yield: 4 servings