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Easy Gluten-Free Smoky Ranch Grilled Chicken
This easy grilled chicken leg recipe is bursting with flavor thanks to Hidden Valley® Original Ranch® Seasoning and the irresistible smoky essence that only Kingsford® Original Charcoal can provide.
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Ingredients
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4 lb. chicken pieces (whole legs preferred)
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2 tbsp. olive oil
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1 pkg. Hidden Valley® Original Ranch® Seasoning Salad Dressing & Recipe Mix
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1.5 tsp. smoked paprika
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barbecue sauce or Hidden Valley® Original Ranch® Salad Dressing, for serving
1 Food Prep
Rub olive oil all over the chicken pieces and season with the Hidden Valley® Original Ranch® Seasoning Salad Dressing & Recipe Mix and the smoked paprika.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the chicken pieces on the grill directly over the coals and cook for about 12–15 minutes, turning occasionally, until the skin starts to crisp and darken.
Transfer the chicken pieces to the cooler side of the grill, and let them cook for 15–20 minutes more, until the chicken reaches an internal temperature of 165°F on a digital meat thermometer, and is no longer pink inside.
- Serve hot with barbecue sauce or Hidden Valley® Original Ranch® Salad Dressing on the side.
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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