When it comes to grilling, whether you're a seasoned pro or a beginner, there's something to be said about sinking your teeth into delicious, flavorful, smoky grilled chicken legs.
Grilling season is the perfect time to whip up these irresistible chicken legs. This recipe is easy to follow and is ideal for outdoor gatherings, weeknight dinners, or as a casual get-together with family and friends.
This recipe was inspired by our popular Grilled BBQ Pork Spare Ribs, our Grilled Flanken Short Ribs, and our Oven Baked Beef Short Ribs.
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Serving Suggestion
These succulent grilled chicken legs pair so well with these easy side dishes:
- Shrimp and Asparagus Pasta (No Cream)
- Chicken Strawberry Walnut Salad
- Saffron Yellow Rice In Rice Cooker
- Basil Pesto Pasta With Veggies (No Pine Nuts)
- Crispy Oven Roasted Baby Potatoes
Ingredients
This recipe requires a few ingredients that you may already have in your pantry. While we personally love making our own Cajun seasoning, feel free to get creative and whip up your own all-purpose seasoning blend.
- Garlic powder
- Onion powder
- Smoked paprika
- Dried thyme
- Dried parsley
- Red pepper flakes
- Black pepper
- Kosher salt
Ingredient Notes
- Cayenne pepper is a great option for adding a hint of heat. Start with maybe a ½ teaspoon and adjust accordingly based on your taste buds.
- Feel free to purchase your favorite store-brand Cajun seasoning blend, there is absolutely no judgment here. I fully endorse your decision if this will make grilling up with recipe easier for you.
- For more flavorful chicken legs, use this seasoning blend as a dry rub, and let it marinate overnight if time permits or for meal prepping.
See the recipe card below for quantities.
Instructions
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- Wash chicken legs and pat dry thoroughly with paper towels.
- Season generously and massage seasoning into the meat.
- Place seasoned chicken legs on grill that has been preheated to 300 degrees then close lid.
- Grill on one side for 25 mins.
Flip the legs over and grill for 15 minutes or until fully cooked.
Remove grilled chicken legs from grill using tongs and place on a baking sheet or a serving tray.
Note: Clean the grill grate and oil them properly to prevent your chicken from sticking to the grate. Refer to recipe card below for details.
Marinade Variations
- Teriyaki Marinade: This inspired teriyaki marinade is made with coco aminos, a soy sauce substitute, along with fresh garlic and ginger. After simmering and thickening the marinade, it can be used to glaze the chicken legs. Marinate in the fridge for at least 2 hours up to 24 hours. Check out our Grilled Teriyaki Pork Ribs Recipe.
- Cilantro Lime Marinade: Combine cilantro, fresh garlic, the green part of a green onion, fresh lime juice, kosher salt, garlic powder, onion powder along with grapeseed oil or avocado oil. Marinate in the fridge up to 24 hours.
- Jerk Marinade: Create a jerk marinade by mixing your favorite store-brand jerk seasoning along with kosher salt and either grapeseed oil or avocado oil to make a wet marinade or make your own jerk seasoning by combining garlic powder, onion powder, smoked paprika, cumin, cayenne pepper, red pepper flakes, dried thyme, dried parsley, allspice, cinnamon, brown sugar, and kosher salt. Marinate your chicken legs for at least 30 minutes up to 24 hours. Check out our Jerk Grilled Whole Chicken.
Main Essentials for this Recipe
- Charcoal grill although a gas grill could be used as well.
- Charcoals
- Lighter fluid
- Measuring spoons to measure seasonings
- Paper towels to pat dry the legs before marinating
- Ziploc bag for marinating (if your marinating overnight)
- Baking sheet for transferring chicken legs to and from grill
- Tongs for flipping the legs while on the grill
Store and Reheat
Store
Store your leftover grilled chicken legs in a ziploc bag and place in the fridge for up to 3 days.
Reheat
To reheat leftovers, place legs on a baking sheet and place in a 375 degree preheated oven for at least 15 minutes or until hot.
Top tip
Here are some helpful tips to make this easy recipe a success.
- Make sure your grill grates are clean and properly oiled to prevent your chicken legs from sticking.
- It's important to preheat the grill first.
- Use paper towels to pat dry your legs before marinating.
- After adding the marinade, coat all the legs really well.
- As the legs are grilling, do not cook on one side too long as this could result in your legs becoming too chard which can give a bitter taste.
- It's possible that cook time could vary due to your grill make and model or if your grill temperature fluctuates; therefore, something to keep in mind.
FAQ
It can take between 30 to 45 mins to grill chicken legs.
Although the USDA recommends cooking all poultry to 165 degrees, I suggest cooking dark meat such as chicken legs until it reaches an internal temperature between 175 to 180 degrees. Your chicken legs will still be tender and juicy.
Chicken drumsticks are grilled and covered by closing the lid of the grill. This will retain the temperature of the grill and will allow for even cooking.
For More Grilled Recipes
Looking for other recipes like this? Try these:
Pairing
Here are more of our favorite dishes to serve with grilled chicken legs:
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Grilled Chicken Legs
Grilled Chicken LegsEquipment
- Charcoal grill
- Charcoal
- Lighter fluid
- Paper towels for drying meat thoroughly if you wash your meat
- Baking sheet for transporting chicken from kitchen to outside grill
- Tongs for flipping meat and removing legs from the grill to baking sheet when done
- Measuring spoons
- Ziploc bags if marinating overnight
Ingredients
- 4.5 lbs chicken legs
- ½ tablespoon kosher salt (or less if you're following a low-sodium diet)
Make your own Cajun seasoning or purchase your favorite store brand
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika
- ½ tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
Instructions
- Combine your seasoning and set aside.
- Rinse your chicken legs under cool water (IF YOU WASH YOUR MEAT). Then place them on top of a baking sheet lined with paper towels to absorb the moisture. Then, pat dry using additional paper towels. NOTE: Even if you do not wash your meat, still pat dry thoroughly with paper towels.
- Remove the paper towels and discard. Season all the legs and massage the seasoning into the meat until they are all well coated. While your legs are soaking in the seasoning use this time to fire up your grill.
- Make sure your grill grates are clean and oiled properly. Preheat your grill following your process.
- Place your chicken legs on the grill grates. Close the lid and grill one side for 25 minutes. Then, flip the legs over and continue to grill for an additional 15 minutes or until the legs are completely cooked (while making sure to NOT overcook them or cooking too long to the point that they are overly charred).
- Smear your favorite BBQ sauce on each leg and grill for an additional 1 to 3 minutes. (This step is optional).
- Remove the legs from the grill grates using tongs and place on a lined baking sheet for easy cleanup or on a serving tray.
Notes
- Make sure your grill grates are clean and properly oiled to prevent your chicken legs from sticking.
- It's important to preheat the grill first.
- Use paper towels to pat dry your legs before marinating.
- After adding the marinade, coat all the legs really well.
- As the legs are grilling, do not cook on one side too long as this could result in your legs becoming too chard which can give a bitter taste.
- It's possible that cook time could vary due to your grill make and model or if your grill temperature fluctuates; therefore, something to keep in mind.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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