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It’s easy to throw a bunch of chicken legs on the grill, and even easier to toss them in the broiler!
Source: A K Lambert
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I’m too hot to cook…Then try these chicken legs!
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Too hot to cook, these legs cook fast and take hardly any effort to broil. If the kitchen gets too steamy, open the windows and chill out by the pool or in an air conditioned room: these chickens don’t require much attention.
Source: A K Lambert
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How does the dog always manage to man the best spot?
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Isn’t nice to not need to do anything but rub a spice blend on these chicken-on-the-bones and let them broil for 30 minutes? They don’t even need to be turned, and they still cook great!
Source: A K Lambert
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And don’t forget the corn on the cob! You can’t go a summer without it!
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My simple spice blend will zest your legs for a crowd, or tantalize your own taste buds.
Source: A K Lambert
Prep time: 5 min
Cook time: 30 min
Ready in: 35 min
Yields: 12

Chicken-On-The-Bone

Nutrition FactsServing size: 1 leg Calories 90 Calories from Fat324% Daily Value *Fat 36 g55%Saturated fat 4 g20%Unsaturated fat 1 gCholesterol 70 mg23%Sodium 170 mg7%* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change
depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been
professionally evaluated nor have they been evaluated by the U.S. FDA.

It’s Too Hot to Cook…

With unpredictable weather these last summer days, it’s hard to motivate yourself to cook an intricate meal. I especially find myself diving into a colorful fruit platter on scorchers topping 90 degrees, which seems to be the average temperature summer 2013’. Don’t get me wrong; I love summer as much as the next gal, but heat comas do discern my drive to turn on the stove and toast my already muggy kitchen into a sauna. The cooler evenings I do take up the apron, I remember the pleasure of a full-tenderized meal. Searching for a feat to beat my lazy cooking strokes in this summer heat, I hunted a clever recipe for a classic summer dinner-nailing a triple threat of little time, little effort, and little ingredients!

Flash Back Attack

Every little kid has their own way of saying things. Grandparents are tossed between nickname inventions created from early mispronunciations or the classic Papa, Nana, Grammy, Grampy pairings; etc. etc. Food is one of the most sensual triggers to our childhood, which is probably a huge reason why people bond over the kitchen table more than not. Burgers and Dogs with Corn on the Cob lassos Americans to the grill all summer long, sometimes even turning people green by the end of August, having consumed an overload of the same menu without realizing it. Grilled chicken is another safety tossed on the summer night grill , but breasts can be boring after a while. That’s when I stepped in with my spatula and broiled up a personal favorite: Ladies and Gents, it’s time for some spicy chicken legs!

Chicken Legs

Now, I could be normal and call my chicken legs, well, chicken legs, but where’s the fun in that? I mean, that it is the correct term for the food-technically. But like I said, every child has their own word for their favorite things in life; and, as a little girl, I liked nothing more than requesting a juicy plate of Chicken-On-The-Bone on Mom’s easy cooking night.

KFC fries a good leg, but fast food counts up calories. Chicken-On-The Bone is succulent on the grill; but, after serving so many burgers and dogs, you might run out of propane. That’s what happened to me on Sunday evening, calling my chance to be creative.

Blending a few basic seasonings to rub on my Chicken-On-The-Bones, I divulged a spicy kick that kept my chicken skin crisp while broiling a succulent heap of meat, easily kept on low for a short 30 minutes. On a hot, hot day, the last thing I want to do is roast up my kitchen and exert all my energy into a complicated feast. Sometimes, sticking to the basics cooks the beast meals. Simplicity is at the heart of this good meal, and it triggers some of my fonder food family memories of us all chomping loads of Chicken-On-The-Bones clean.

Sautee up a fresh portion of fresh farm veggies with oregano, basil, and parsley to taste-they’re a perfect addition to these spicier legs. Keep your windows open and you’ll be surprised how cool your kitchen stays if you keep to the short 30 minutes, which, I might add, is a nice way to avoid those nasty mosquitos (challenging your will while you cook on the grill)!

Summer is the best, but calls the inner lazy chef. Avoid that by broiling myi Spicy Chicken-On-The-Bone rubbed with an Absolutely Appetizing Spice BlendTwist!

Easy Chicken-On-The Bone

What You’ll Need:

12 Chicken Legs
1 teaspoon of each:
smoked paprika
garlic powder
chili
chives

What to Do:

Rub spice blend on chicken legs. Broil skin down on a broiler pan at Low for 30 minutes or until skin is crisp and meat is juicy.
Serve with mixed fresh farm veggies or corn on the cob!