Nikki Parrish’s Smoke-Roasted Chicken Legs, Alabama-Style

Ingredients

• 4 chicken leg quarters (about 3-½ pounds)
• ½ tsp. kosher salt
• 1-½ Tbs. freshly cracked black peppercorns
• 1 cup apple-cider vinegar
• Freshly ground black pepper
• ½ cup vegetable oil
• Salt
• + 5 more ingredients
• • 1 Tbs. prepared horseradish
  • 1 Tbs. fresh lemon juice
  • Hickory wood chips, soaked in water for at least 30 minutes
  • ¼ tsp. cayenne
  • 1 cup mayonnaise

Prepare two smoking chip packets. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. When the grill is hot, cut off the center or back burner and adjust your heat to low. Season the chicken legs with salt and pepper. Place the legs...

View full recipe at Fine Cooking