Directions
-
Using a sharp knife cut about an 1/8 inch off the bone on the fat meat side of the chicken leg – so that it will stand up straight. On the side of the bone where there is no meat cut around the bone about an inch or so down from the knuckle. Remove the skin and meat from the knuckle and push the leg meat down a bit. It should begin looking like a lollipop.
-
Season the meat all over with Spellbound Hot Seasoning (under and on top of the skin) – Optional you can add some foil to the bone side to keep it from burning.
-
Set Grill/Smoker to 275 and place legs meat side down. Cook until internal temperature reaches 175.
-
Once legs have hit 175 (using a heat glove) dunk or brush meat side down with Lane’s Lil Spicy BBQ Sauce and place back on the grill/smoker. Give them 5 minutes and dunk again. (Do this as much as you like) We dunked 2 times and left on the grill until the legs reached 185-190 internal temperature.
-
Remove and enjoy
Recipe Note
You can also do this recipe in the oven with a sheet pan lined with foil.
– If you do not want any spice change the Seasoning out for our Spellbound Rub and the sauce out for our Kinda Sweet BBQ Sauce.
– If you want to change it up a bit – try using Lane’s Cubano Seasoning and Lane’s Southbound Carolina Mustard sauce!
