Jerk Chicken Legs with Hellfire Hot Sauce

Steve Raichlen's Jerk Chicken Legs with Hellfire Hot Sauce. (Ben Fink, Workman Publishing / December 8, 2011)

Former Baltimorean Steve Raichlen — author of "The Barbecue Bible," "How To Grill" and "Planet Barbeque!" — recently added to his impressive cookbook collection with the release of an eBook titled "Raichlen's Tailgating: 31 Righteous Recipes for On-the-Go Grilling." Raichlen, who has firmly established himself as master of all things barbecue, has now turned his attention to the distinctly American institution of tailgating.

As Raichlen observes in his introduction, "Tailgating would appear to be little more than a big, rambunctious party in a parking lot. But scratch beneath the surface of the beer- and brat-fueled conviviality and you'll discover a raw desire to win. Yes, tailgating itself has become a competition sport."

The eBook is a compilation of 31 previously published recipes covering everything from appetizers to desserts, all of which are tailgating-friendly. New to the eBook is a helpful introduction, complete with a step-by-step game plan for "competition-quality tailgate grilling."

One stand out is Raichlen's recipe for chicken legs with hellfire hot sauce, which he says was inspired by a recipe from a Jamaican master grill jockey named Eric Morgan. These succulent, mahogany-hued chicken legs will need to be marinated at home before heading off to the tailgate but are sure to win rave reviews from the crowd on game day.

Jerk Chicken Legs with Hellfire Hot Sauce

Makes: 4 servings

Cook time: 12 to 20 minutes

Prep time: 4 to 12 hours for marinating the chicken, at least 1 hour for the hot sauce to "ripen" (the hot sauce can be made several days ahead)

For chicken and marinade:

2 pounds bone-in chicken legs, or 11/2 pounds boneless chicken thighs, with skin

1 bunch scallions, both white and green parts, trimmed and cut into 1-inch pieces

2 shallots, coarsely chopped

3 cloves garlic, coarsely chopped

1-2 Scotch bonnet chiles or habañero peppers, seeded (for hotter chicken, leave the seeds in)

11/2 teaspoons coarse salt (kosher or sea)

1 teaspoon freshly ground black pepper

1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme

1/2 teaspoon ground allspice

1/4 cup vegetable oil or water, or more as needed

For the hot sauce: