12 Chicken legs
1/4 cup Memphis Dry Rub
Caramelized Onion Avocado Oil
1/2 cup BBQ Sauce
3 Tbl butter

Drumsticks are a great, crowd-pleasing grilling option. We load up these legs with our Memphis Dry Rib Rub and give them some drying time in the chilled air of the refrigerator. This “dry brining” along with the salt and spices in the rub help yield a super crispy skin. The sweet-savory flavor along with the satisfying crunch will have your guests coming back for seconds…maybe thirds!

Listen to store owner Anne’s podcast Smidgen – Brine Time Any Time – for lots of info on brining.


1.Season the chicken on all sides with salt and rub with the Memphis Dry Rub. Place on a rimmed baking sheet with a rack, and place in the refrigerator on the lowest shelf. Allow to "dry brine" for 2 hours or up to 24 hours.
2.Heat grill to medium-high heat - 375°F. Remove the drumsticks from the refrigerator allow to sit at room temperature to take off a bit of the chill. Rub with Caramelized Onion Avocado Oil.
3.Grill over medium-high heat on one side until golden brown with grill marks. Turn the chicken legs, and lower heat or move to a cooler part of the grill and allow to cook for another 15-20 mins. Or until no pink is visible closest to the bone.
4.Combine the BBQ sauce and butter in a small saucepan and heat until simmering. Serve the sauce with the chicken legs. We like to pour the sauce on a platter and lay the legs on top.

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