Frustration with rubbery chicken legs! (grilling, bbq, barbecue, recipe)

[prospectheightsresident]

I have a major problem with cooking chicken legs in certain ways. Specifically, when I try to make BBQ chicken legs or jerk chicken legs, I often end up with tough, rubbery (I think this post describes what I'm referring to: https://answers.yahoo.com/question/i...9222242AAfe52f). I DO NOT have this problem when simply baking the chicken legs with foil paper covering the pan. Also, I never have this problem making BBQ or jerk chicken leg quarters, thighs, or any other part of the chicken!

I've heard that "old" chicken may pose such a problem, but I know for a fact that the chicken I'm using isn't old. Also, as I've mentioned, it only happens when I cook the chicken legs in certain ways. So frustrating as I love chicken legs

Does anyone else have this problem or know how to solve?

[Ginge McFantaPants]

Par-boil them in salted water first, then bake them for a longer amount of time at a lower temperature. I usually bake them for an hour and a half at 300 degrees.

[Attrill]

If they're rubbery then they likely aren't cooked to a high enough temperature, and might be cooked too fast. Leg and thigh meat is very different from breast meat, and should be cooked to a higher temperature.

BBQ is a specific type of cooking, and is not grilling. It sounds like you are actually grilling the chicken legs. BBQ is best described as "low and slow", meaning a long cook time at temperature between 200-275 degrees. Cooking in this way will melt the connective tissues in the legs, while grilling will make the tissue tough and lock it in place. Try cooking for longer times at lower temps - say 250 degrees for at least an hour, until the temperature in the legs reads 185 or so.

Oh - and brining can help them a lot as well. Use a 5% brine for an hour or two.

[prospectheightsresident]

Originally Posted by Ms.Mathlete

Par-boil them in salted water first, then bake them for a longer amount of time at a lower temperature. I usually bake them for an hour and a half at 300 degrees.

Thanks for the advice! I'll certainly try this.

[prospectheightsresident]

Originally Posted by Attrill

If they're rubbery then they likely aren't cooked to a high enough temperature, and might be cooked too fast. Leg and thigh meat is very different from breast meat, and should be cooked to a higher temperature.

BBQ is a specific type of cooking, and is not grilling. It sounds like you are actually grilling the chicken legs. BBQ is best described as "low and slow", meaning a long cook time at temperature between 200-275 degrees. Cooking in this way will melt the connective tissues in the legs, while grilling will make the tissue tough and lock it in place. Try cooking for longer times at lower temps - say 250 degrees for at least an hour, until the temperature in the legs reads 185 or so.

Oh - and brining can help them a lot as well. Use a 5% brine for an hour or two.

I was a bit misleading about BBQ I suppose . . . I'm not referring to actual barbecue as a technique, but rather oven baked BBQ chicken! But where I'm at, this is what people mean when they say BBQ chicken

I hear you about the higher temperatures (and will try cooking at a higher temperature next time), but I thought that my temperature, which was part of an online recipe from a "famous" food source, was high enough And the connective tissues seem to be the problem (that's the reason for the rubbery texture I guess).

[lubby]

I bake my chicken legs/Thighs for at least 45 minutes to 1 hour on 350. If basting them with BBQ sauce I would do that the last 15 minutes and turn the heat up to 400.