Juicy Grilled Chicken Legs (Printer-Friendly)

Tender grilled chicken legs with smoky notes and a flavorful caramelized BBQ glaze.

# What You’ll Need:

→ Seasoning Blend

01 - 1 tablespoon light brown sugar
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon ground black pepper
07 - 1/2 teaspoon ground dry mustard

→ Meat

08 - 4 raw chicken legs (approximately 680 grams)

→ Sauce

09 - 1 cup barbecue sauce
10 - 1/4 cup water

# Steps to Make This:

01 - Combine light brown sugar, garlic powder, onion powder, smoked paprika, salt, black pepper, and dry mustard in a small bowl. Mix thoroughly to create a uniform spice rub.
02 - Place chicken legs in a large bowl. Sprinkle spice rub evenly over the chicken and toss to coat all pieces completely. Cover with plastic wrap and refrigerate for at least 2 hours to allow flavors to develop. Cooking immediately without marinating is acceptable if short on time.
03 - In a separate bowl, whisk together barbecue sauce and water until fully combined. Set aside for basting during grilling.
04 - Clean and oil grill grates thoroughly. Preheat grill to medium heat, approximately 350°F (177°C).
05 - Place chicken legs on the grill. Close lid and cook, turning every few minutes, until the internal temperature reaches between 130°F and 140°F (54°C to 60°C), about 15 to 20 minutes. Monitor grill temperature and adjust to avoid overheating.
06 - Baste chicken legs on both sides with prepared barbecue sauce. Continue grilling, turning every minute and reapplying sauce, until the internal temperature reaches at least 165°F (74°C), approximately 10 additional minutes. For extra tenderness and darker, crispier skin, cook up to 180°F–190°F (82°C–88°C).
07 - Remove chicken legs from grill once desired doneness is reached. Allow to rest briefly before serving to retain juices and enhance flavor.

# Additional Notes:

01 - Using dark meat chicken legs helps retain moisture and reduces risk of drying out during grilling.
02 - Maintain a cooler side on the grill to manage flare-ups caused by sugary barbecue sauce.
03 - Leftover chicken legs can be stored airtight in the refrigerator for up to 4 days or frozen for 3 months.
04 - Reheat by creating a foil packet with a splash of water, then warming in the oven to preserve moisture.

Go Back