Yummy and delish!!!!
Ingredients
- beer: 1 bottle (12 fluid ounce bottle)
- brown sugar: 0.25 cup
- kosher salt: 0.25 cup
- paprika: 0.25 cup
- ground black pepper: 2 Tbsp
- cayenne pepper: 0.25 tsp
- teriyaki marinade: 1 cup
- vegetable oil: 0.25 cup
- chicken legs, rinsed and patted dry: 10 piece
Metric Conversion
Stages of cooking
-
Stir the beer, brown sugar, kosher salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.
-
Rub the chicken legs thoroughly with the vegetable oil. Poke several holes in the flesh of the chicken legs with a fork; arrange in a single layer in a glass dish. Pour the marinade over the chicken legs; marinate in refrigerator for 1 hour.
-
Preheat an outdoor grill for medium heat, and lightly oil the grate.
-
Remove the chicken from the marinade and shake off any excess liquid. Discard remaining marinade.
-
Grill the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into the thickest part of the leg, near the bone should read 180 degrees F (82 degrees C).
