Grilled Chicken Legs

For Memorial Day Weekend I wanted to make sure I cooked some great dishes for Adam & I to eat to celebrate our four year anniversary. We had planned a relaxing weekend of lounging by the pool and cooking at home, just the two of us. When I’m at the pool, I love to read magazines. I have a slight magazine addiction:) While perusing the latest Rachael Ray, I came across her spread on grilling all different cuts of chicken. Immediately I remembered the chicken legs I had put up in the freezer and a light bulb went off.

I had everything on hand to make these, plus everything I needed for the marinade. I used her jala-peach sauce which was really great for something different. It had a sweet yet tangy flavor to it. This grilling method could easily work for any marinade or barbecue sauce as well….perfect for those hot summer nights by the grill! We wanted to grill these but we ended up cooking them on the griddle on our stovetop because it was raining, but the method is still the same and they came out so moist & flavorful!

Grilled Chicken Legs
Source: EveryDay with Rachael Ray 

Ingredients:
8 chicken legs
approx. 1/4 tsp. kosher salt
approx. 1/4 tsp. freshly ground black pepper
Cooking Spray
Preferred Sauce for basting (reserve a 1/4 of your sauce for serving)

Directions:
Preheat a grill to medium heat. If you want to save a little calories, remove the skin from the chicken legs (we did this and it worked great). Coat the chicken legs lightly with cooking spray and season with salt and pepper. Arrange on oiled cooking grates and grill, turning occasionally, until no longer raw on the outside, 8 to 10 minutes. Brush the legs generously with your preferred sauce. Continue to grill and baste with sauce as needed, turning the legs occasionally, until deep golden-brown and just charred in parts, approx. 10 minutes. Toss the legs with a smaller amount of reserved sauce or use it for dipping on the side.
*You can use this same method on a stove-top griddle or grill pan*

Jala-Peach Sauce
Source: Everyday with Rachael Ray

Ingredients:
Approx. 3 large peaches, peeled pitted and coarsely chopped
1/2 pickled jalapeño chile, stemmed, plus 2 tablespoons pickling juice
1 tablespoon honey
2 teaspoons dijon mustard
1/4 teaspoon worcestershire sauce
1/4 tsp. kosher salt

Directions:
Using a food processor or blender, puree the peaches, pickled jalapeño and juice, honey, mustard, worcestershire sauce and salt. Taste and add more honey for extra sweetness or more jalapeno for extra spice if needed. Pour one-quarter of the sauce into a large bowl and the remaining sauce into a small bowl.