BBQ Chicken Legs on the grill

INGREDIENTS

4 pounds TVF chicken leg quarters

Dry Rub

1 tsp each

Kosher salt, garlic powder, smoked paprika, chili powder, onion powder

1/2 tsp ground black pepper

BBQ Sauce (sub your favorite store-bought or homemade)

1 (15oz) can tomato sauce

1/3 C apple cider vinegar

1/3 C blackstrap molasses

1/4 C tomato paste

1 T soy sauce (or coconut aminos)

2 tsp mustard powder 

2 tsp smoked paprika

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp kosher salt

1/2 tsp pepper

cayenne pepper (optional to taste but start with 1/4 tsp)

Combine all ingredients in saucepan and bring to boil.  Decrease heat and simmer for 10 minutes.  Cool to room temperature before use.

DIRECTIONS

1.  Thaw 4 pounds TVF chicken leg quarters in refrigerator overnight
2. Remove from refrigerator and place on large baking sheet.  Allow chicken to come to room temp. Pat dry with paper towels
3. Sprinkle with dry rub using your hands to make sure chicken is coated all over.
4. Turn on ONE SIDE of the grill while leaving the other side OFF.  Lay the chicken on the OFF side of the grill, but close to the hot side.  
5. Flip and rotate chicken every 10 minutes for 30 minutes or until a thermometer inserted into thickest part of the chicken reads 160 degrees.
6. Brush on  BBQ sauce and continue to flip/rotate every 4 minutes until thermometer reads 175 degrees
7. Let rest at room temperature for 5-10 minutes before serving.  
8. Serve with extra BBQ sauce