Chicken Legs with Barbecue Rub

I've been experimenting for a few weeks on the best way to cook chicken legs on the grill. My conclusion:  don't. 

So, we are preparing for a barbecue, and I wanted to cook legs.  I decided to cook the legs the night before in the oven and then to heat them up on the grill before serving. 

For those of you who need exact quantities, you're going to hate me. I didn't bother. 

First, marinate the chicken in a brine. This brine was diluted apple cider vinegar with salt and sugar. Mostly water. They sat for about eight hours in the fridge. 

For the rub, the main ingredient was brown sugar. But, I also used bread crumbs, paprika, cumin, nut meg, onion powder, ground ginger, pepper and salt. 

I preheated the oven to 425. Coated the legs, and baked for 20 minutes. Using tongs, I turned the legs over. Turned the heat down to 400. Then cooked for another 25 minutes. 

Taste great tonight. I put then in a aluminum pan with a cover for the night. I made sure to collect as much of the drippings and put them in the aluminum pan as I could. Tomorrow, the plan is to hear them in the aluminum pan over low heat on the grill until warm.