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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.

For safe meat preparation, reference the USDA website.

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