Super Radical Chicken Legs with Red Onion Remoulade


I love chicken legs!

They are nature’s finger food and today’s Super Radical chicken legs are finger lickin’ good. I couldn’t think of the last time I made a batch of chicken legs alone, so I thought I’d do so and document the experience.

Here’s how it went…

I started with 20 pounds of chicken legs. I removed them from the package, rinsed them and placed them in a large mixing bowl.

I then seasoned them with 3/4 cup of Super Radical Rib Rub (Approx. 96grams or half of a bottle).

I mixed them up thoroughly and they looked like this.

I prepared my Camp Chef Pellet grill by filling the hopper with hickory pellets and placing the chicken on the main rack and optional jerky rack. I alternated the legs in order to fit as many as possible. You can do this on a regular grill or even on a sheet pan in the oven as well.

I stuck the temperature probe into one of the legs, then closed the lid and let her rip!

I closed the lid and let her rip! I aimed at a temp between 275°-300°.

While the chicken was cooking I whipped up a quick red onion remoulade.

Here is how The Food Lover’s Companion describes this fancy accompaniment: Rémoulade [ray-muh-LAHD]: This classic French sauce us made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It’s served chilled as an accompaniment to cold meat, fish and shellfish.
I started mine by dicing half of a red onion and chopping a few sprigs of cilantro.

I combined these with 3/4 cup of Massie Mayo and 2 teaspoons of honey in a mixing bowl and Poila! Done!

When the legs were at about 140°, I turned them. Then, when they reached 165°, I removed them and plated my super slick lunch. I ate two legs and a few tablespoons of remoulade and I was back to work!

This is a super simple recipe that can be duplicated with a regular grill or oven with similar results. I highly recommend this for game day as it is an economical protein that will surely challenge your friends to only eat just one…

It’s a little bit of a rough day at our house… I volunteered to help read with the 1st graders in The Bro’s class this morning. After my reading session, it was time for recess, so after I returned my badge to the office, I stopped out at the playground to see what my first born son was doing. I scanned the landscape 3 times and couldn’t find him. I figured he was off in the distance or hiding out, so I was just going to head home. Then, just as I turned to leave, I saw a little boy out of the corner of my eye. He was hiding behind between the back of a shed and the fence. Sure enough, it was Samson. I walked over to see what he was doing and he had tears in his eyes. I gave him a big hug and asked what was wrong. He said that he doesn’t have any friends and no one wants to play with him.

Can you imagine?

My heart was broken and I continued to hug him as he sobbed on my shoulder. Eventually, he calmed down and we talked about the situation, but it was/is a tough one for me. He wanted to come home with me and when I said he couldn’t, he wanted me to stay the afternoon. I stuck around until recess was over and then returned to his class with him to talk to his teacher. He began crying at his desk and all of the kids started asking, “Why is Samson crying?” At that point I walked out of the classroom and headed home, but the damage was done. This has been heavy on my mind all day and I can’t wait to pick the little buddy up from school, which is what I am headed to do right now.

I’ll keep you posted on how this all turns out, but wanted to share this as it’s some real life stuff…

“Keep It Paleo!” my friends.

Your Pal,

Paleo Nick

(This guy’s dad…)

Super Radical Chicken Legs with Red Onion Remoulade

Ingredient List:

  • 20 lbs chicken legs 
  • 3/4 cup (96 grams) Super Radical Rib Rub 
  • 3/4 cup Massie Mayo 
  • 1/2 red onion, chopped   
  • 5 sprigs cilantro, chopped 
  • 2 teaspoons honey

Preparation Instructions:

  1. Put chicken in bowl and season with Super Radical Rib Rub. Make sure to coat the chicken well.  
  2. Place chicken on grill and let cook until it reaches 165º. While chicken is cooking, mix up Remoulade sauce.  
  3. Place onions and cilantro in a bowl with Massie Mayo, add honey and mix. 
  4. Once chicken is done serve with Remoulade sauce and enjoy!

“Keep It Paleo!”

Zone Breakdown Yields: 225P, 2C, 108F



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