Juicy Grilled Chicken Legs

Juicy and tender Grilled Chicken Legs offer the ideal balance of smoky flavor and caramelized BBQ sauce that takes them to the next level. This recipe is straightforward, budget friendly, and perfect for weeknight dinners or weekend gatherings. The extra flavor from the spice rub and the smoky char from the grill make these chicken legs a real crowd pleaser every time.

I first tried this recipe on a lazy summer evening and was amazed at how the BBQ sauce caramelized on the grill. Ever since, my family requests these chicken legs whenever we fire up the grill.

Ingredients

• Light brown sugar: for a touch of sweetness and helps caramelize the BBQ sauce
• Garlic powder and onion powder: provide a savory base layer of flavor
• Smoked paprika: adds a subtle smoky depth to complement the grilled char
• Salt and black pepper: enhance all the flavors naturally
• Ground mustard: gives a slight tangy warmth that makes the rub more complex
• Chicken legs: preferably fresh and fully thawed for even cooking and best texture
• BBQ sauce: for basting which can be storebought or homemade, the water thins it for easier spreading

Instructions

Mix the spice rub:

Mix light brown sugar, garlic powder, onion powder, smoked paprika, salt, black pepper, and ground mustard in a small bowl until fully combined. This blend is key for seasoning the chicken deeply.

Coat the chicken legs:

Place raw chicken legs in a large bowl and sprinkle the spice mix over them. Toss well to coat each piece evenly. Cover with plastic wrap and refrigerate for at least 2 hours to let the flavors penetrate. If short on time, you can skip marinating and cook immediately.

Prepare the grill and the BBQ sauce:

Preheat the grill to medium heat about 350 degrees Fahrenheit and clean and oil the grates. Meanwhile stir together BBQ sauce and water in a separate bowl to make it easier to brush on later.

Start grilling the chicken:

Place the marinated chicken legs on the grill, close the lid and cook turning occasionally. Keep an eye on the internal temperature. After about 15 to 20 minutes you want the chicken to reach about 130 to 140 degrees Fahrenheit.

Baste and finish cooking:

Brush the thinned BBQ sauce on both sides of the chicken legs and continue grilling. Turn and baste every minute or so to create a beautiful caramelized glaze. Cook until the internal temperature reaches at least 165 degrees Fahrenheit. For extra tender and crispier skin, cook them a bit longer until 180 to 190 degrees Fahrenheit.

Rest and serve:

Remove the chicken legs from the grill and let them rest a few minutes before serving to allow juices to redistribute while keeping meat juicy.

I love smoked paprika in this recipe because it adds a smoky note even before the chicken hits the grill. One family memory that sticks with me is my kids eagerly waiting by the grill watching those legs turn golden with sticky BBQ sauce while the smell filled the backyard on a warm summer night.

Storage Tips

Store leftover grilled chicken legs in an airtight container in the refrigerator for up to 4 days. For longer storage, place in a freezer safe container and freeze for up to 3 months. To reheat without drying out, wrap chicken in foil with a splash of water and warm gently in the oven until heated through.

Ingredient Substitutions

If you are short on any spices, a good all purpose BBQ rub or even taco seasoning can work in a pinch. You can substitute chicken thighs for legs but adjust cooking time accordingly. Use whatever BBQ sauce you enjoy most whether sweet, spicy, or smoky.

Serving Suggestions

Serve these chicken legs alongside grilled vegetables, baked potatoes, or a crisp green salad. They also work wonderfully pulled off the bone for sandwiches and wraps with some coleslaw. A chilled beer or iced tea pairs perfectly with the smoky BBQ flavors.

These grilled chicken legs are a simple flavorful crowd pleaser that work for weeknights or gatherings. Serve with your favorite sides and enjoy.

FAQs About This Recipe

→ Do grilled chicken legs dry out easily?

Dark meat in chicken legs helps retain moisture, making them less likely to dry out compared to white meat. Careful temperature control during grilling ensures juicy results.

→ Is marinating the chicken necessary?

Marinating enhances flavor but isn’t required. Dry rubs or store-bought seasonings work well if short on time.

→ Can I substitute chicken breasts or thighs?

Yes, but adjust cooking times and monitor internal temperature to at least 165°F for safe doneness.

→ How to handle flare-ups when adding BBQ sauce on the grill?

Sugar in the sauce can cause flare-ups. Move chicken to the cooler side of the grill when basting to prevent burning.

→ What’s the best way to reheat grilled chicken legs?

Wrap chicken in foil with a splash of water and warm in the oven to keep meat moist and tender during reheating.