Remember that old rap song, with the accompanying video including a dancing banana “Peanut butter Jelly time, Peanut butter jelly time!”… Well, the recipe below from my newest contributor, Neil Gallagher, will have you singing this song as you roast this chicken on your grill! This recipe was originally created as part of the “One Bite Challenge” for Kingsford/Grilling.com’s recipe contest, which was inspired by the “One Bite Challenge” from the Kingsford Invitational- a contest where the recipe can only have 5 ingredients and must be cooked over Kingsford charcoal.
- Approx 1lb Chicken Legs
- 2 TBSP Honey Roasted Peanut Butter
- 2 TBSP Soy Sauce
- 10.5 oz jar of Red Pepper Jelly – the hotter the better
- 18 oz jar of Red Raspberry Preserves
Mix Jellies in a pot until warm.
Add Peanut Putter and soy and heat till steaming, stirring constantly.
Create direct and indirect zones on your grill for an overall temp of 300. Roast the chicken for an hour on indirect heat, or until internal temp has reached 165 degrees. When legs are cooked through, transfer over to direct heat to crisp the skin.
Dunk Yardbird into pot, eat…and dance to “Peanut Butta Jelly Time…Jelly Time…Jelly Time. Peanut Butter Jelly, Peanut Butter Jelly”!!!
Here are the more specific directions from Neil- the play by play on how he did the indirect heat:
“I did indirect at about 300 for an hour…that cooked them through I did this by using a Weber Kettle and foiling a 1/3 of the top grill grate and “waterfalling” the foil down between the gaps in the grate creating a damper. I then folded 3 inches of the foil that was touching the bottom of the Kettle toward the wall of the kettle. I placed the charcoal on top of the foil securing it. This provided true indirect heat. I put the chicken on the grill and placed the temperature probe side of the lid over the chicken.
When they were done cooking thru, I pulled out the foil, and dumped in another chimney of charcoal.
For a time saver, or for those less experienced with a grill, This can also be achieved by oven roasting the chicken, then grilling to crisp the exterior.”
Neil Gallagher is founder and PitMaster of the Too Sauced To Pork BBQ Team that competes at the Superbowl of Swine- otherwise known as “Memphis in May”.