BBQ Chicken Legs and Roasted Potatoes {And a Giveaway!}

It’s rare that I talk about grilling and meat here. Sorry about that. I still consider grilling to be a man’s job. Very sexist of me, I know.

It’s just the way I grew up.

But, the secret is, men love to grill. And I love to eat. So, give the man some chicken, a fire, and some tools – you’ll be in good eating in no time and they did most of the work! Typically, all you need is a grill and some tongs, maybe a brush. But sometimes, a specialty product is a good idea. I review a lot of products here in the Doughmesstic house, many of which I don’t even share with you because either they just don’t make the cut, or they’re just not practical or have only one purpose, making them a waste of space in my already cluttered cabinets.

I’m not a big fan of specialty products. Products I may use once or twice a year. Sure, they are all kinds of awesome when you NEED them, but the rest of the time? They get in the way when you are reaching for the strainer or fall on your toes when yanking out the deeply buried muffin tin. Not that I know about that…my cabinets are all perfectly organized.

Ahem. (And that concludes today’s episode of BigFatLiarsAnonymous. Tune in tomorrow for my OCD Pantry. Not.)

But, I was recently sent a few grilling specialty items from Nordic Ware and Big Kitchen. I’ve not had a chance to use them all yet, but the first two? LOVE. They work fabulously, and better than that? They CLEAN UP so well. Also great news – they take up very little storage space.

What ARE these items of genius? A Chicken Leg Griller and a Potato Baker. Really. Simple…but SMART.

Could that Chicken Leg Griller BE any cooler? No need to have to turn the legs over during cooking, so, more time to linger and rock on the porch swing while they do their thing. Also, it’s perfect for making stuffed Jalapenos. Perfect. I fully intend to do that next. You can use this pan not only on the grill, but, over an open fire pit (like we did), or even in the oven. So, it’s not just a seasonal pan – you’ll get a lot of use out of it!

Now let me tell you about this Potato Griller-Baker. I don’t know if it’s because the potatoes are pierced from the bottom, or that it was just so simple, but the potatoes we cooked over the fire on this thing were far and away the BEST baked potatoes I have ever had. Seriously. The potatoes were rubbed down with some olive oil and coated in flaky sea salt.

I never eat potato skins.

I ate these. Every single bite. In fact, I want some more now. I don’t think Wendy’s is going to offer me the potato I NEED. Ugh.

Now, let me get back to this chicken. Jennifer Chandler, the author of Simply Grilling asked me if I’d be interested in taking a look at her new cookbook. Of course, being a fellow blogger (and admitted cookbook junkie), I said yes! It’s such a well done book, with so many great photos and recipes. She did a great job! I’ve found dozens of recipes that I can’t wait to try. So, when it came time to make chicken legs using the new Nordic Ware Chicken Leg Griller, I knew exactly where to turn.

I made a great choice!

BBQ Chicken, from Simply Grilling

Homemade Barbecue Sauce:

• 2 cups ketchup
• 1/2 cup water
• 1/3 cup apple cider vinegar
• 2 tbsp. light brown sugar
• 2 tbsp. molasses
• 1 tsp. crushed red pepper flakes
• 1 tsp. onion powder
• 1 tsp. ground dry mustard
• 1 tbsp. Worcestershire sauce

Chicken:

• Vegetable oil, for grates
• 2 tbsp. paprika
• 1 tbsp. chili powder
• 1 tsp. garlic powder
• Kosher salt and freshly ground black pepper
• 2 tbsp. olive oil
• 2 1/2 lbs. mixed chicken parts, such as breasts, thighs, drumsticks and wings
• 1 cup barbecue sauce

To make the barbecue sauce:

In a large saucepan combine the ketchup, water, vinegar, brown sugar, molasses, red pepper flakes, onion powder, dry mustard, and Worcestershire sauce. Over high heat, bring the sauce to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens, about 20 to 25 minutes. Measure out 1 cup of sauce. Refrigerate the remaining sauce for another time.

To make the chicken:

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

In a small bowl combine the paprika, chili powder, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper. Brush the chicken with the olive oil. Generously season the chicken with the dry rub.

Place the chicken on the grill. Close the lid and cook, turning once or twice, until no longer pink in the middle, about 12 to 15 minutes per side. During the final 5 minutes of cooking, baste the chicken with the barbecue sauce. Remove the chicken from the grill.

Serves 4.

Recipe courtesy of Jennifer Chandler & her Simply Grilling Cookbook. Jennifer Chandler is the author of “Simply Salads” (Thomas Nelson, $24.99), “Simply Suppers: Easy Comfort Food Your Whole Family Will Love” (Thomas Nelson, $24.99), and “Simply Grilling” (Thomas Nelson, $24.99. She lives in East Memphis with her husband and two daughters. For more recipes and dinner time solutions, visit cookwithjennifer.com.

How about a GIVEAWAY?

You know I can’t just tell you about these great Nordic Ware goodies from Big Kitchen and NOT offer to give you some. So, tell me you want them! Big Kitchen has offered to send one lucky Doughmesstic reader both items – the Nordic Ware Chicken Leg Griller and the Potato Baker.

Just let us know you want to win them, and you are in the running!

For one additional chance (just choose one) – Share this post link on Twitter or on Facebook. Return here to let me know you did, and now you’ve entered to win TWICE.

For an another additional entry, go follow Big Kitchen on Twitter! Just be sure to return here to let me know you did in a separate comment.

Three total entries per person, max. All extra comments will be deleted.

Open to US Addresses Only (so very sorry Internationals, I do appreciate you, though), and is courtesy of and shipped by Big Kitchen. Giveaway ends August 10, 11:59pm EST. As a disclaimer, I was supplied these two items to review, but was not compensated in any way for this post. All thoughts and opinions are my own.