Recipe courtesy of Grillin’ Garry, aka BGENation, part of #BGETeamGreen.
Set the EGG for direct cooking without the convEGGtor at 375°F/191°C.
Season the chicken legs with your favorite chicken wing rub. Mix the butter and the garlic powder together.
Add the chicken to the EGG. Flip 90° every 5 minutes and baste with garlic butter until an internal temperature of 165°F/74°C.
Remove the chicken from the EGG and place in a cast iron skillet. Sprinkle with parmesan cheese and cover the pan. Cook for 10-15 minutes, or until the cheese is melted.