8 whole chicken legs, with thighs attached
2 cups apple juice
3 minced garlic cloves
1/3 teaspoon fresh ground pepper
1/3 cup honey
dash of salt
Rinse the chicken and pat dry with paper towel. In a 1-gallon heavy zip lock plastic bag, combine chicken, apple juice, garlic and fresh ground pepper. Seal the zip lock bag, set bag in a bowl, chill for at least 4 hours or up to 1 day; turning whole chicken legs occasionally.
Clean and then spray grill with non-stick cooking spray. Pre heat the barbecue grill as follows.
If using a gas barbecue, turn heat to high and close lid for 5 minutes. Adjust burners for indirect cooking (no heat down center) and keep on medium. Set a drip pan on fire grate between burners.
Prepare charcoal barbecue grill. Using charcoal briquettes, follow package directions. When briquettes are dotted with gray ash, push equal amounts to opposite sides of the fire grate. Add 6 more briquettes to each mound of hot coals. Set a drip pan on fire grate between briquettes.
Remove chicken from marinade, lay chicken in the center of the grill, not over the heat. Cover barbecue; open the vents for charcoal. Brush chicken legs with marinade and occasionally turning the first 20 minutes of grilling. Cook chicken 15 to 20 minutes longer turning every few minutes until no longer pink at the thickest part. Brush all sides of chicken with the honey. Cook and turn every 3 to 4 minutes until golden brown. Transfer to a serving platter. Enjoy.
Calories:278 (45% from fat)