"Fall Off of the Bone" Bar-B-Que Grilled Chicken With Rum BBQ Sauce

• Ingredients .......................................... Step 1
• BBQ Sauce (the making of) ............... Step 2
• Preparing and wrapping the Foil ......... Step 3-5
• Grilling ................................................. Step 6
• BBQ Results ...................................... Step 7

2.5 oz Jack Daniels No.7 BBQ Sauce

2 Shots of Captain Morgans Private Stock Spiced Rum

1 Teaspoon Ground Black Pepper

10-12 Raw Chicken Legs

Combine the 2.5 oz Jack Daniels No.7 BBQ Sauce, 2 Shots of Captain Morgans Private Stock Spiced Rum and 1 Teaspoon Ground Black Pepper in a medium sized bowl.

Mix until smooth.

Lay out a sheet of foil large enough to accommodate the chicken legs.

** No worries if all of the chicken legs won't fit, just prepare multiple sheets.

Spread a light layer of BBQ sauce on the foil where the chicken legs will sit.

Place the Chicken Legs side-by-side alternating front to back (as shown) and cover generously with the rest of the BBQ Sauce.

First by folding the short sides of the foil over the chicken legs then fold the long sides inwards. (Picture 1)

Second, cover the partially wrapped chicken legs with another piece of foil equal in size to the first. (Picture 2)

Third, flip the partially wrapped chicken legs onto the foil on top and fold as you did the first sheet. Pack tight.

Fourth, set the wrapped chicken on another piece of foil width wise, pull the short ends together and wrap tightly. (Picture 3 & 4)

Carefully place the wrapped chicken legs onto the preheated grill. Close the grill lid.

Do not unwrap the chicken legs during the cooking process, this will lock in the moisture and flavor.

Flip the chicken legs every 15 minutes for 3 flips / 45 minutes.

Enjoy your "Fall off of the bone" Bar-B-Que Grilled Chicken with Rum BBQ Sauce!