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Using kitchen shears, carefully cut along the bone of each chicken leg to open them up and allow them to lay flat. This helps with even cooking.

Generously season both sides of the opened chicken legs with Killer Hogs TX Brisket Rub.

Fill a charcoal chimney with Royal Oak briquettes and light them. Once the briquettes are hot and glowing, carefully pour them into a Weber kettle grill, spreading them out to create a direct grilling zone. Place the grill grate over the hot coals.

Place the seasoned chicken legs directly over the hot coals. Close the grill lid.

Every 10 minutes, open the grill lid and flip the chicken pieces with tongs. Continue grilling and flipping until the chicken reaches an internal temperature of 180°F, which should take approximately 30-40 minutes total.

While the chicken is grilling, prepare the Nashville Hot sauce. In a small saucepan, combine the neutral oil and butter. Heat this mixture on the stovetop over medium heat until it is hot and the butter is fully melted.

In a separate mixing bowl, combine the cayenne pepper, brown sugar, smoked paprika, chili powder, garlic powder, salt, pepper, and crushed red pepper.

Carefully pour the hot oil and butter mixture over the dry ingredients in the bowl. Whisk all the ingredients together until a smooth, uniform sauce is formed.

Once the chicken legs have reached an internal temperature of about 170-175°F, and while they are still on the grill, use a silicone basting brush to generously apply the Nashville Hot sauce to all sides of the chicken. Continue basting as the chicken finishes cooking to create a flavorful and crunchy crust.

Once the chicken is fully cooked (180°F internal temperature) and well-basted, remove it from the grill and serve immediately. Ranch dressing can be served on the side for dipping, if desired.


Using kitchen shears, carefully cut along the bone of each chicken leg to open them up and allow them to lay flat. This helps with even cooking.

Generously season both sides of the opened chicken legs with Killer Hogs TX Brisket Rub.

Fill a charcoal chimney with Royal Oak briquettes and light them. Once the briquettes are hot and glowing, carefully pour them into a Weber kettle grill, spreading them out to create a direct grilling zone. Place the grill grate over the hot coals.

Place the seasoned chicken legs directly over the hot coals. Close the grill lid.

Every 10 minutes, open the grill lid and flip the chicken pieces with tongs. Continue grilling and flipping until the chicken reaches an internal temperature of 180°F, which should take approximately 30-40 minutes total.

While the chicken is grilling, prepare the Nashville Hot sauce. In a small saucepan, combine the neutral oil and butter. Heat this mixture on the stovetop over medium heat until it is hot and the butter is fully melted.

In a separate mixing bowl, combine the cayenne pepper, brown sugar, smoked paprika, chili powder, garlic powder, salt, pepper, and crushed red pepper.

Carefully pour the hot oil and butter mixture over the dry ingredients in the bowl. Whisk all the ingredients together until a smooth, uniform sauce is formed.

Once the chicken legs have reached an internal temperature of about 170-175°F, and while they are still on the grill, use a silicone basting brush to generously apply the Nashville Hot sauce to all sides of the chicken. Continue basting as the chicken finishes cooking to create a flavorful and crunchy crust.

Once the chicken is fully cooked (180°F internal temperature) and well-basted, remove it from the grill and serve immediately. Ranch dressing can be served on the side for dipping, if desired.
