Juicy Grilled Chicken Legs (Printer-Friendly)

Tender grilled chicken legs with a smoky, caramelized BBQ glaze perfect for versatile, flavorful meals.

# What You’ll Need:

→ Spice Blend

01 - 2 tablespoons 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 black pepper
07 - 1/2 teaspoon ground dry mustard

→ Protein

08 - 6 raw chicken legs (thawed if previously frozen)

→ Sauce

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

# Steps to Follow:

01 - In a small bowl, combine light brown sugar, garlic powder, onion powder, smoked paprika, salt, black pepper, and ground dry mustard. Mix thoroughly to blend all spices evenly.
02 - Place chicken legs in a large bowl and sprinkle the spice blend evenly over them. Toss to coat all pieces thoroughly. Cover with plastic wrap and refrigerate for at least 2 hours to marinate; cooking immediately is optional if short on time.
03 - In a separate bowl, mix barbecue sauce with water until uniform in consistency. Set aside.
04 - Clean and oil grill grates. Preheat grill to medium heat, approximately 350°F.
05 - Place chicken legs on the grill. Close lid and cook, turning every few minutes, until internal temperature reaches 130-140°F, about 15-20 minutes depending on size. Adjust grill temperature as needed to avoid burning.
06 - Baste chicken legs with the barbecue mixture on both sides. Continue grilling, turning and basting every minute, until internal temperature reaches a minimum of 165°F, approximately 10 more minutes. For tenderness and crispier skin, cook to 180-190°F if desired.
07 - Remove chicken from grill and let rest briefly before serving to retain juices.

# Helpful Hints:

01 - Dark meat chicken legs retain moisture better than white meat, reducing the risk of drying out during grilling.
02 - Using a two-zone grilling setup allows cooler areas to prevent flare-ups when applying sugary barbecue sauce.
03 - Leftover chicken legs can be refrigerated up to 3-4 days or frozen for 3 months in airtight containers.
04 - Reheat leftovers wrapped in foil with a splash of water in the oven to maintain moisture.

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