For the rub for the Chicken Legs
1/3 cup prepared mustard(yellow)
1/4 cup sugar
1 tbs chili powder
1/2 tsp white pepper
1/2 tsp black pepper
dash red pepper flakes
1-2 tbs butter
1/4 tsp soy sauce
Now you have to know that I grew up in Memphis, TN and that I like my sauce thin and sweet and “if it aint pig in aint Q” (I don’t talk like that I was born in Chicago, IL but it is a funny and a TRUE saying) so to my BBQ purist friends I am SORRY about the Mustard!!!! I have to confess I like North Carolina BBQ sauce also…….
Combine all the rub ingredients in a mixing bowl and coat chicken legs completely
Set Chicken aside, and make the Sauce by combining all the ingredients except the butter and soy sauce in a sauce pan over medium heat. Bring to a boil and reduce to a simmer for 10 min. Remove from heat and stir in butter and soy sauce.
The butter will add a richness and give it a little body. Chill until ready to use it can be kept for up to two weeks in an air tight container. This will make aprox 1 1/2 cups.
Rub a little oil on the drumsticks and grill on direct medium high heat. Baste the legs halfway through grilling with the Sauce. Don’t put the sauce on right away or it will burn. Grill them with just the rub first to lock in that rub’s flavor.
When juices run clear the legs are done. Baste with the sauce once more before serving and make sure that you have the sauce on the table because everyone will want some more!
Enjoy these with the Veggie Fries (Post on Wednesday, you will just have to come back and check them out!)