Grilled Chicken Legs With Gubbins Sauce Recipes

EASY GRILLED CHICKEN DRUMSTICKS

Steps:

• Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Close the bag and mix until drumsticks are covered. Let marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
• Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let sit for 5 to 10 minutes before serving.

GRILLED CHICKEN LEGS WITH GUBBINS SAUCE

Steps:

• ----GUBBINSSAUCE----.
• Make the sauce in the top of a double boiler over gently simmering water that should be low enough not to touch the base of the top pan.
• Melt the butter, stir in the mustard, the vinegar and lastly the cream.
• Season with salt and pepper and keep the sauce hot over the simmering water.
• ----CHICKEN----.
• Brush the chicken drumsticks with oil, season them with salt and pepper and cover the ends of the leg bones with kitchen foil.
• Broil under a hot broiler (or grill them outdoors) for 20 minutes, turning occasionally.
• Test by piercing with a skewer at the fattest part of the leg, if a colourless bead of liquid falls it is done, if rose-red it needs a little longer.
• When the chicken legs are done serve them immediately with the Gubbins Sauce poured over them.

GRILLED CHICKEN LEGS WITH COCKTAIL BARBEQUE SAUCE

Steps:

• Whisk together 5 tablespoons of the vinegar, 3 tablespoons of the canola oil, 2 teaspoons of the molasses and a pinch of salt and pepper in a large mixing bowl. Add the beans, celery stalks and diced onion. Gently stir to combine. Season with additional salt and pepper if needed. Cover with plastic wrap and refrigerate until ready to serve.
• Heat 3 more tablespoons of the canola oil in a large saucepan over medium-high heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes, stirring occasionally. Add the garlic and cook until softened, about 2 minutes, stirring constantly. Stir in the cocktail sauce and the remaining molasses and vinegar. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, until slightly thickened, about 5 minutes. Turn off the heat and pour half of the barbeque sauce into a small bowl for basting. Keep the remaining barbeque sauce warm until ready to serve.
• Heat an outdoor grill or large cast-iron grill pan over medium heat. Brush the chicken with the remaining oil and sprinkle liberally with salt and pepper. Grill the chicken until charred on both sides but not cooked all the way through, 15 to 20 minutes. Baste the chicken liberally with the reserved barbeque sauce and continue cooking until the internal temperature is 160 degrees F, about 5 more minutes. Transfer the chicken to a large plate and allow to rest at least 5 minutes before serving.
• Serve the grilled chicken legs with the remaining warm barbeque sauce and chilled bean salad. Garnish the bean salad with the sliced celery leaves.