Mix the dry rub ingredients together. Season the chicken legs with the dry rub. Turn on your pellet grill and set the temperature to 375F. Place the legs on the grill and let them cook for 15 minutes. Flip the legs over and cook for another 15 minutes or until an internal temperature of 180-185F is reached. Lightly coat the wings with barbecue
Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Whisk together garlic, rosemary, lemon juice, and olive oil in a large bowl. Season to taste with salt and pepper. 3. Preheat the Grill Pan. Place your grill pan over medium-high heat and allow it to preheat for a few minutes. It’s essential to get the pan hot before adding the chicken to achieve those beautiful grill marks. 4. Oil the Grill Pan. To prevent sticking, lightly brush or spray the grill pan with oil.
Drain the chicken from the marinade. Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, reaching an internal temperature of 165 degrees F, about 5-6 minutes per side. Serve immediately, garnished with parsley, if desired.
Place upright on a vertical roaster (legs at the bottom). Place whole chicken on the cool side of the grill with the lid's vents over the chicken. Adjust the vents to maintain a grill temperature between 350-365 degrees. Grill whole chicken for 60-75 minutes or until an instant-read thermometer reaches 160 degrees. Grill for about 10 more minutes, with the lid closed, with indirect heat, until chicken thighs reach about 150 degrees F, measured with an internal read thermometer. Brush bbq sauce on chicken thighs once they reach 150 degrees F. Then close the lid and continue grilling chicken thighs with indirect heat. HrpqxJ. 85098284720987772575228
