1 1/2 pounds bone-in, skin-on, whole chicken legs, thighs and drumsticks still attached
2 tablespoons ground chipotle powder – if you can’t find chipotle powder, use chili powder and increase the amount of cumin to 2 teaspoons
1 teaspoon cumin
2 teaspoons coriander
1 teaspoon paprika
1 tablespoon grill seasoning
1/2 tablespoon salt
Vegetable oil or extra virgin olive oil (EVOO) for drizzling
2 cups chicken stock
1 cup whole milk or reduced fat milk
1 cup quick-cooking polenta, found in Italian foods or specialty food aisles
1 box frozen corn (10 ounces), defrosted
2-3 tablespoons honey
5 scallions, white and green parts, thinly sliced
3 tablespoons cold butter
Pre-heat an indoor or outdoor grill to medium. In a bowl, combine the chipotle powder, cumin, coriander, paprika, grill seasoning and salt. Coat the chicken legs in the chipotle mixture, rubbing it into the legs. (You can also do this the day before, the morning of or 30 minutes before you want to cook them).
Wash your hands after handling the raw chicken.
When you are ready to cook the chicken, drizzle the chicken pieces with a little vegetable oil or EVOO and transfer them to the grill. Cook, turning frequently, for 15-25 minutes, or until cooked through and there is no pink left inside. If the leg moves freely and is jiggly-wiggly from the thigh, the chicken is done. Remove to a platter and cover loosely with foil. Let the chicken rest for 10 minutes before serving. While the legs are grilling, start the cracked corn and scallion polenta: in a medium size saucepot over high heat, bring the milk and chicken stock to a boil. (If you’re cooking outside, get this mixture heating up before you get the legs on the grill). Once at a boil, pour in polenta in a slow, steady stream while whisking constantly. Add the corn and honey to taste, and cook until thick. Remove from heat and add the scallions and butter, stirring to combine. If the polenta gets too thick, loosen it up with some more chicken stock or milk. Serve chicken legs with the polenta alongside.