Ingredients
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3 cups sweet barbeque sauce
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1 cup Italian salad dressing
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4 (8 ounce) bone-in chicken legs with skin
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hickory wood chips as needed
Directions
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Mix barbecue sauce and salad dressing together.
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Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
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Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
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Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
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Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
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Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| 877 | Calories |
| 45g | Fat |
| 74g | Carbs |
| 41g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 877 | |
| % Daily Value * | |
| Total Fat 45g | 57% |
| Saturated Fat 10g | 52% |
| Cholesterol 188mg | 63% |
| Sodium 3249mg | 141% |
| Total Carbohydrate 74g | 27% |
| Dietary Fiber 1g | 4% |
| Protein 41g | 83% |
| Potassium 868mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
