Tender Grilled Chicken Legs

These juicy, tender grilled chicken legs are a perfect smoky and flavorful meal that comes together with a simple spice rub and caramelized BBQ sauce. This recipe hits the balance between easy weeknight cooking and that irresistible backyard barbecue appeal. Whether you need a dinner everyone will love or a make ahead option for lunches later in the week, these chicken legs deliver satisfying taste and versatility.

I first grilled these during a casual family gathering and the leftovers disappeared faster than I expected. Now it’s my go to when I want something impressive yet effortless on the grill.

Ingredients

• Light brown sugar: Light brown sugar adds a mellow sweetness that helps balance the spices and caramelizes beautifully select a soft packed variety for easier measuring
• Garlic powder and other spices: Garlic powder, onion powder, smoked paprika, salt, black pepper, and ground mustard form a flavor packed dry rub to season the chicken evenly opt for fresh spices when possible to maximize aroma
• Chicken legs: Chicken legs with skin on provide juicy dark meat that holds up well on the grill always pat dry with paper towels before seasoning to ensure crisp skin
• BBQ sauce: BBQ sauce can be store bought or homemade use one with a balanced flavor profile without overwhelming sweetness for the best results
• Water: Water added to the BBQ sauce thins it slightly to help it spread easily and coat the chicken more evenly

Instructions

Sauté the Aromatics and Prepare the Rub:

In a small bowl, combine light brown sugar, garlic powder, onion powder, smoked paprika, salt, black pepper, and ground mustard. Stir until thoroughly mixed to create your dry rub which will bring rich, smoky flavor to the chicken.

Marinate the Chicken Legs:

Place chicken legs in a large bowl. Sprinkle the dry rub over the chicken and toss carefully until each piece is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least two hours. This resting period lets the spices penetrate the meat but if you’re short on time you can grill them immediately.

Preheat and Oil the Grill:

Clean your grill grates thoroughly and brush them with a little oil to prevent sticking. Preheat your grill to medium heat approximately three hundred fifty degrees Fahrenheit ensuring a stable temperature for even cooking.

Start Grilling the Chicken:

Lay the chicken legs directly over the grill grates and close the lid. Allow them to cook for about fifteen to twenty minutes turning every few minutes to prevent burning. Cook until the chicken reaches an internal temperature between one hundred thirty and one hundred forty degrees Fahrenheit. Adjust your grill’s heat as needed to avoid flare ups or burning.

Baste with BBQ Sauce and Finish Cooking:

Mix your BBQ sauce and water in a bowl until well combined. Use a brush to baste the chicken legs generously on all sides. Return them to the grill and continue cooking for about ten more minutes turning and basting every minute or so. This method builds a sticky, caramelized exterior that locks in flavor.

Check Doneness and Serve:

The chicken is ready when it hits an internal temperature of at least one hundred sixty five degrees Fahrenheit. For extra tender meat with slightly crisp skin you can cook a bit longer until the temperature reaches one hundred eighty to one hundred ninety degrees Fahrenheit. Remove from grill and let rest a few minutes before serving to retain juices.

My favorite part of this recipe is definitely the spice rub. The combination of smoked paprika and ground mustard delivers warmth and complexity that feel much fancier than the simple ingredient list suggests. One time, I made these for a backyard party and seeing the sauce glisten as kids reached for seconds was an unforgettable moment.

Storage Tips

Store leftover grilled chicken legs in an airtight container in the refrigerator for up to four days. To keep these juicy, reheat them wrapped in foil with a splash of water in the oven until warmed through. You can also freeze the cooked chicken in freezer safe containers for up to three months, then thaw overnight before reheating.

Ingredient Substitutions

If you want to skip the dry mustard, add a pinch of cayenne or chili powder for some heat instead. Boneless chicken thighs or drumsticks can be used but will need a shorter cooking time and close attention to avoid drying out. For a different flavor profile, try swapping smoked paprika with regular paprika and adding a bit of cumin.

Serving Suggestions

Serve grilled chicken legs alongside grilled corn and a fresh cabbage slaw for a classic summer barbecue vibe. They also pair wonderfully with roasted vegetables or a simple green salad for a lighter meal. Leftovers work great shredded in wraps or tossed into salads for next day lunches.

These grilled chicken legs are an easy versatile crowd pleaser that work for weeknights and backyard gatherings. Trust the simple rub and patient basting for the best caramelized finish.

Common Recipe Questions

→ Do grilled chicken legs dry out easily?

Chicken legs, being dark meat, retain moisture better than white meat and are less prone to drying out, especially when cooked carefully to the right temperature.

→ Is marinating necessary for optimal flavor?

Marinating enhances flavor by allowing spices to penetrate the meat, but grilling without marinating still produces tasty results if seasoning is applied well.

→ Can other chicken cuts be used on the grill?

Yes, chicken breasts or thighs can be grilled, though cooking times vary to ensure safe internal temperatures are reached.

→ How can I prevent chicken from cooking too fast or burning?

Using a two-zone grilling method with a cooler side allows control over cooking speed and prevents flare-ups from excess sauce.

→ Is it safe to apply BBQ sauce during grilling?

Applying BBQ sauce can cause flare-ups due to sugars, but carefully moving chicken to a cooler grill side helps manage this while allowing sauce caramelization.

→ How should leftovers be stored and reheated?

Store leftovers in airtight containers in the fridge for 3-4 days or freeze up to 3 months. Reheat wrapped with a splash of water to retain moisture.