1/4 to 1/3 cup black peppercorns, coarsely ground
Remove skin from legs (I use kitchen shears and do it ahead of time). Generously rub each leg on all sides with oil, then sprinkle generously with pepper. Sprinkle with salt. Cover and let stand at room temperature for 1 hour.
Grill chicken 25-35 minutes on an uncovered medium low grill, turning often. Done when juices are clear and watery.