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Seasoned and Sausage-Stuffed Chicken Legs

Posted by Alex Bello on

Your Tailgate-Ready Show Stopper! 

For your football parties this weekend, look no further than perfectly seasoned and stuffed chicken. With a little preparation and your FOGO Charcoal in tow, it’s extremely quick and easy to blow your friend’s taste buds away. Whether you’re at the stadium, or in your own home, these deliciously smoked Sausage Stuffed Chicken Legs are the perfect companion for game day.

Ingredients

  • Fogo Charcoal
  • 5 links of Johnsonville sausages
  • Fresh Chicken Leg Quarters
  • 3 TBS Head Country Original seasoning
  • 6 ounces Head Country Original BBQ sauce

Directions

Set up your grill for 2 zone grilling. I like using the Vortex on the Big Green Egg, as it contains the FOGO Lump Charcoal while maximizing the indirect space around the outside perimeter of the grate. It will take about 20 minutes to get the coals lit and ready for grilling.

Fogo Charcoal, Vortex, Big green egg

While the grill is preheating, remove chicken from the package and pat dry. Using your finger, create a pocket under the skin of the thigh and drum. For each leg quarter, push one-half piece of Johnsonville sausage into the pocket. Using your hands on the outside of the skin, push the sausage to fill the pocket in an even layer.

Sausage Stuffed Chicken, FOGO Charcoal

Liberally season each piece of chicken with the Head Country seasoning.

Sausage Stuffed Chicken, FOGO Charcoal

Place chicken on the grill, skin side down on the indirect area. Close the lid. After 8 minutes, flip the chicken, leaving it cooking indirectly. Continue cooking until the temperature in the thickest part of the thigh reaches 155°F. Apply the sauce, about 1 TBS per piece. Allow continuing cooking until the internal temperature is 160°F and the sauce is set.

Sausage Stuffed Chicken, FOGO Charcoal, Big Green Egg

Remove from the grill and serve. Enjoy!

Sausage Stuffed Chicken, FOGO Charcoal

Recipe by: @pigsonbbq


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