Kansas City Style Barbecued Chicken Legs
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Finely chopped parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chicken legs||3 Pound|
|Olive oil/Vegetable oil||3 Tablespoon|
|Sauce||3⁄4 Cup (12 tbs)|
In small bowl, blend butter, parsley and garlic.
Rinse chicken legs under cold running water; pat dry with paper toweling.
Starting at thick end of each leg, work finger between skin and meat to form a pocket.
Insert about 2 teaspoons parsley butter into pocket; massage outer skin to spread filling.
Rub completed legs with oil.
Lightly oil grid.
Grill chicken, on covered grill, over medium-hot briquets about 45 minutes or until fork-tender.
Turn and baste occasionally with remaining oil.
Baste thoroughly with barbecue sauce during last 15 minutes of grilling.
Baste once more before serving.