4 lb. chicken pieces (whole legs preferred)
2 tbsp. olive oil
1 pkg. Hidden Valley® Original Ranch® Seasoning Salad Dressing & Recipe Mix
1.5 tsp. smoked paprika
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)
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.
For safe meat preparation, reference the USDA website.
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