If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
I used chicken legs, but feel free to use any kind of chicken you want. And yes, I know chicken is usually cooked to 165, but trust me - 180 is the number for legs. And these go so well with this amazingly good NO MAYO POTATO SALAD
Ingredients
1/2 cup maple syrup
1/3 cup Dijon mustard
5 garlic cloves, crushed
1/4 cup Asian chili garlic sauce
2 tablespoons soy paste, or sauce
12 chicken legs, or the equivalent of any other chicken part you want to use
Neutral oil
Kosher salt & pepper
Directions
Heat grill to high, and set up for 2 zone cooking - one side on, and one side off
Put syrup, Dijon, garlic chili sauce and soy in a bowl and mix well to combine - set aside
Rub chicken lightly with oil, and season with the salt & pepper
Spray grill or rub lightly with oil, and put chicken on the ‘not hot’ side, and close the lid
You’re cooking the chicken to approximately 180 degrees, and will take approximately 30ish minutes
Brush the chicken with the sauce often, starting in about the last 10 minutes of cooking
Remove from grill, and give one final brushing before serving
