Raspberry Garlic Marinated Chicken Legs

We’re having a few Veteran friends over to celebrate Memorial Day. They wanted something “kid friendly” for the kids, of all ages, we know love our barbecued chicken grilled on our Char-Griller Akorn Kamado. The ultimate finger food is gooey chicken legs grilled to perfection. Patti made a simple three ingredient marinade and served the chicken with Ken’s famous baked beans. We know they were really enjoyed because we went through a whole roll of paper towels.

Raspberry Garlic Marinated Chicken Legs
Akorn Kamado Recipe

Prep Time: 5 minutes, marinated overnight
Cook Time: 45 minutes @ 300 degrees (149c)
Grill: Akorn Kamado
Charcoal: Lump
Pellets: Pacific Pellet Pecan/Peach

Ingredients: Raspberry Garlic Marinated Chicken Legs

• 4 whole chicken legs
• 1 18oz. bottle Country Bob’s Marinade
• 1 10oz. jar “Simply Fruit” raspberry spread
• ¼ cup fresh minced garlic

Raspberry Garlic Marinated Chicken Legs
Akorn Kamado Recipe

Directions: Raspberry Garlic Marinated Chicken Legs

Place chicken legs in one layer in non metal container. In small saucepot on low heat combine marinade ingredients until raspberry spread is melted. Pour evenly over chicken and tightly cover. Turn chicken every so often to completely cover chicken. We marinated these overnight.

On Low Heat Combine Marinade Ingredients

We marinated these overnight

Raspberry Garlic Marinated Chicken Legs
Akorn Kamado Recipe

My Fire is 300 Degrees (149c)

Nice Smoke Going

Almost

 Cooking Directions: Akorn Kamado

I like to use Lump Charcoal, burns cleaner and the food seams to taste better. So with that said start your fire and when it burns down set your vents for your desired temperature range.

Bank your coals to one side and when your heat settles on 300 degrees (149c) place your chicken on the grill. I put a handful of Pacific Pellet’s Pecan/Peach pellets over my coals for an added layer of flavor. I think pecan is just magic on chicken. We are going by the internal temperature here and not time. Your grilling time will vary by your fire and the size and amount of your chicken on the grill. U.S.D.A. safe for chicken is 165 degrees (74c) dark meat is a bit tougher and is better eating around 180 degrees (83c).

When your chicken reaches an internal temp around 180 degrees (83c) pull it off the grill, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Raspberry Garlic Marinated Chicken Legs
Akorn Kamado Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels.
Do 45 minutes here at 300 degrees (149c), looking internal temp around 180 degrees (83c).

Note: The Pacific Living Outdoor Oven also has a smoke box.

Raspberry Garlic Marinated Chicken Legs
Akorn Kamado Recipe

Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion,
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com 

Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/

Wood Pellet Products
http://woodpelletproducts.com/

Pacific Pellet
http://www.pacificpelletbbq.com/

Char Griller Akorn Kamado
https://www.chargriller.com/