Grilled chicken ‘pulled’ into shredded BBQ and smothered in a tasty Honey BBQ sauce.
 
6 whole chicken legs
olive oil
chicken rub seasoning – Tom Douglas’ Rub with Love suggested
BBQ Sauce with honey – Rufus Teague’s BBQ Sauce suggested
Mashed potatoes or rice
Peas and carrots
Biscuits
 
Skin chicken legs; rub with olive oil and season to taste. I suggest a heavy coating of my Chicken Rub, or Rub with Love™. Rest at room temperature for 30 minutes while you preheat a medium temperature grill – wood chips suggested.
 
On a preheated, clean, and oiled cooking grid; sear and brown chicken legs over direct heat, taking care not to burn the crust. Reduce grill temperature and continue to grill with indirect low to medium heat, brushing with sauce to glaze several times. When tender and cooked through, remove from grill and cool. Can be done 1 day in advance.
 
Peel warm chicken meat from legs by hand, and scatter on a plate. Drizzle with hot bbq sauce and serve over mashed potatoes or rice and steamed peas and carrots with fresh biscuits. – Chef Michaelangelo (mick) Rosacci
---
 
 
Zesty Chicken Rub
 
2 tsp fine sea salt
1 tsp fine white pepper
2 TBS Paprika or Hot Paprika
1 TBS dry lemon zest
1/4 tsp dry allspice
1/4 tsp dry ginger
1/4 tsp granulated garlic
1/4 tsp granulated onion
1 tsp chile powder
2-3 TBS brown sugar
 
Blend all ingredients, adding brown sugar 1 TBS at a time to taste. – Chef Michaelangelo (mick) Rosacci