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Ingredients
- 12 pieces Chicken Legs, Skin-on
- 1 teaspoon Each Salt And Pepper Plus Extra
- 23 cups Chipotle Mayonnaise
- 2 Tablespoons Chopped Parsley And Basil Combo
- 2 teaspoons Essence Of Emeril
- 2 whole Yellow Squash, Sliced (optional)
- 2 Tablespoons Olive Oil (optional, For The Squash If Using)
Method
- 1.
- Begin by seasoning the chicken legs all around with salt and pepper.
- 2.
- Brush the chipotle mayo evenly to coat all sides of the chicken legs.
- 3.
- Top the legs with fresh herbs and seasoning.
- 4.
- Grill skin side down for 5 minutes, turn and grill for another 5 minutes.
- 5.
- Continue grilling legs until the legs are nicely browned on all sides and the juices run clear.
- Let the legs rest for 3-4 minutes before serving.
- I grill on a low heat so as not to char the legs, so for me the total grill time was 25 minutes.
- Optional: if you have a top rack on your grill, try slicing some yellow squash lengthwise, coat with olive oil and season with salt and pepper.
- You can put on the top rack of the grill from the start.
- While your chicken is resting, move them down to the main grill for some nice grill marks.
