Barbecued Frog Legs

Hey, I usually fry them too, but they don’t taste like chicken. This recipe starts with your favorite store-bought barbecue sauce and then you dump a few other ingredients in, just to be different. Allow 2 – 4 legs per person for an appetizer serving.

How to Grill Frog Legs — What You Need to Know

Frog legs are one of the fastest proteins you can cook on a grill — which makes them ideal for appetizers when you want something impressive without tying up the grill for long. The key is a white-hot grill and minimal cook time. Frog legs are delicate and go from perfectly done to rubbery quickly, so watch them closely.

How Long to Grill Frog Legs?

Four to five minutes total over high heat — flipping once at the two to three minute mark. You’re looking for the meat to turn white and opaque all the way through with light char marks on the outside. Because frog legs are thin, there’s no resting period needed. Pull them off the grill and serve immediately with the warm barbecue sauce.

How Many Frog Legs Per Person?

For an appetizer, plan on 2 to 4 legs per person. As a main course, 6 to 8 legs per person is a reasonable serving — frog legs are light and people tend to eat more than expected. If you’re serving them alongside other proteins or sides, 4 legs per person hits the mark. The recipe note already says 2 to 4 for an appetizer, which is accurate for smaller legs — if you’re working with larger bullfrog legs, 2 is plenty.

Can You Grill Frog Legs Without Frying Them?

Absolutely — and this recipe proves it. Grilled frog legs have a smoky, slightly charred exterior that fried legs can’t replicate. The barbecue sauce baste caramelizes on the grill and adds a depth of flavor that complements the mild, sweet meat without overpowering it. If you’ve only ever had fried frog legs, this preparation will change your perspective on them.

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Barbecued Frog Legs

Cuisine: American

Ingredients

• a mess of frog legs
• olive oil
• kosher or sea salt
• freshly ground pepper
• dash or more Tabasco
• 1 1/2 cups prepared barbecue sauce
• 2 tablespoons garlic cloves minced
• 2 tablespoons lemon juice

Instructions

• Season legs liberally with olive oil, salt and pepper. Add as much Tabasco as you can handle, cover and refrigerate for 1 – 2 hours. Combine barbecue sauce, garlic and lemon in a small saucepan and heat to blend flavors. Slap the frog legs on a well-oiled white-hot barbecue and cook until just done, about 4 – 5 minutes. While cooking, baste with barbecue sauce.