How to Grill Chicken Legs? (Guide for Gas & Charcoal Grill)

Grilled chicken legs are a crowd-pleaser at any barbecue or family gathering, known for their delicious flavor and juicy texture.

But you don’t want to serve chicken that’s burned on the outside and raw in the middle, right?

Instead, you want the perfect balance of crispy skin, juicy meat, and flavorful seasoning which takes some know-how.

In this guide, I’ll provide you with all the insights needed to master the art of grilling chicken legs to perfection!

Step 1: Essential Tools and Ingredients

To grill chicken legs perfectly, having the right tools and ingredients at hand is important.

List of Tools for Grilling Chicken Legs

• Grill Brush: For cleaning the grill grates before and after cooking.
• Tongs: To safely turn the chicken legs without piercing the skin, which helps retain the juices.
• Meat Thermometer (optional): To check the internal temperature of the chicken legs to ensure they are cooked thoroughly.
• Basting Brush (optional): For applying BBQ sauce if using.

Ingredients for Dry Rub and BBQ Sauce

You can choose the dry rub method, BBQ sauce, or both according to your preference.

Here’s what you need:

Dry Rub:

• Salt: For seasoning and moisture control.
• Brown Sugar: Adds sweetness and helps in caramelizing the surface.
• Black Pepper: Provides a sharp, spicy flavor.
• Onion Powder: Adds sweetness and depth.
• Garlic Powder: Brings a pungent, savory taste.
• Paprika Powder: Offers a sweet or smoky flavor, depending on the type used.
• Chili Flakes (optional): Adds heat for those who like a spicy kick.

BBQ Sauce:

• Your choice of store-bought or homemade BBQ sauce: Choose a flavor that complements your dry rub or serves as a standalone seasoning.

Step 2: Prepare Your Grill

Before we start, you must choose the type of grill that you’re going to use.

Benefits of Gas and Charcoal Grill

Gas Grill:

• Convenience and Control: Gas grills are easy to start, heat up quickly, and allow for precise temperature control, making them ideal for those who value convenience and consistency.
• Clean Cooking: They generally produce less smoke and are easier to clean and maintain, suitable for regular use.

Charcoal Grill:

• Flavor: Charcoal grilling is prized for the smoky flavor it imparts to the meat, which many barbecue enthusiasts seek out.
• Heat Intensity: Charcoal can reach higher temperatures than gas, providing a better sear and crispy exterior.

I have both, a gas and a charcoal grill at home, and this time I chose to use the gas grill.

However, below I’ll show you how to set up both types of grills:

Setting Up Your Gas Grill for Chicken

1. Clean the Grill: Start with a clean grill to avoid flare-ups and ensure that old residue doesn’t affect the flavor of your chicken. Use a grill brush to scrub the grates clean.
2. Preheat the Grill: Turn on your gas grill to high (or medium) heat and close the lid to let it preheat for about 10 minutes. A properly heated grill helps to sear the chicken quickly, keeping it juicy inside.
3. Temperature Check: After preheating the grill, turn the grill on low heat (or medium-low). The grill should now reach a steady temperature of around 300-350°F (149-177°C), which is ideal for cooking chicken legs thoroughly without burning them.

Preparing a Charcoal Grill for Optimal Heat

1. Clean the Grates: As with a gas grill, start with a clean cooking surface by brushing off any leftover debris from previous grilling.
2. Arrange the Coals: Light your charcoal and let it burn until it’s covered with a thin layer of ash. For chicken legs, use a two-zone fire method by arranging the coals on one side of the grill, creating a hot zone for searing and a cooler zone for slower cooking.
3. Control the Airflow: Use the vents to control the temperature. Open the vents to increase heat, or close them slightly to maintain or reduce the heat. Aim to stabilize the temperature at about 300-350°F (149-177°C).

Step 3: Dry Rub, BBQ Sauce, or Both?

The dry rub method is a fantastic way to infuse grilled chicken legs with robust flavors.

This time I chose to use dry rub for the chicken legs and leave out the BBQ sauce.

Option 1: Dry Rub

Creating a balanced dry rub is essential for seasoning the chicken legs thoroughly.

Here’s how to prepare it:

1. Ingredients:
   • 1/4 cup brown sugar
   • 1 tablespoon salt
   • 1 tablespoon black pepper
   • 1 tablespoon garlic powder
   • 1 tablespoon onion powder
   • 2 teaspoons paprika powder
   • 1/2 teaspoon chili flakes (optional, for heat)
2. Preparation:
   • Combine all the dry ingredients in a bowl.
   • Mix thoroughly to ensure the spices are well blended.
3. Applying the Rub:
   • Rinse the chicken legs in cold water and then pat them dry. Then brush some olive oil all over the chicken legs and generously coat them with the dry rub.

Option 2: BBQ Sauce

Applying BBQ sauce to chicken legs adds a rich, tangy, and sweet layer of flavor that complements the smokiness of the grill.

Choosing a BBQ sauce that complements your chicken is important, as it significantly impacts the flavor profile.

Consider these aspects:

• Flavor Varieties: BBQ sauces come in various flavors, including classic, sweet, smoky, spicy, and fruit-infused. Select a sauce that matches your taste preference and complements the flavors of any dry rub if used.
• Sugar Content: Be mindful of the sugar content in your BBQ sauce. Higher sugar sauces are more prone to burning, so they should be applied later in the cooking process.

Tips for Applying BBQ Sauce to Avoid Burning

BBQ sauce should be applied at the right time during grilling to prevent it from burning and to allow its flavors to meld properly with the chicken. Here’s how to do it:

1. When to Apply BBQ Sauce:
   • Wait until the last 5-10 minutes of grilling to apply BBQ sauce. This timing ensures the sauce gets heated through and caramelizes slightly without burning.
   • The chicken should be nearly cooked through before the sauce is added to avoid any raw meat near the bone.
2. Application Technique:
   • Use a basting brush to apply the BBQ sauce generously over the chicken legs, covering all sides.
   • Turn the chicken legs frequently after applying the sauce, allowing each side to caramelize and develop a rich color and flavor.
3. Layering the Sauce:
   • For a more intense flavor, consider applying multiple thin layers of sauce, allowing a few minutes between each layer for it to bake onto the surface of the chicken.
4. Finishing Off:
   • After the final application of BBQ sauce, close the grill lid to allow the heat to surround the chicken, helping the sauce to set and form a sticky coating.
   • Keep a close eye on the grill temperature and the appearance of the sauce. If it starts to look too dark or smells like it’s burning, move the chicken to a cooler part of the grill.

Option 3: Combining Dry Rub and BBQ Sauce

Using both a dry rub and BBQ sauce gives you the best of both worlds: deep, complex flavors from the rub and a sweet, tangy glaze from the sauce.

Layering Flavors: When to Apply Each Component

1. Start with the Dry Rub:
   • Apply your dry rub first as explained. This base layer adds depth to the flavor and helps to seal in the juices of the chicken.
2. Grilling with the Dry Rub:
   • Begin grilling the chicken legs with just the dry rub on them. This allows the spices to bake into the meat and develop a crusty exterior.
3. Adding the BBQ Sauce:
   • During the last 5-10 minutes of grilling, start applying the BBQ sauce as described above.

Step 4: Let’s Grill!

Your grill and chicken legs are now prepared and it’s time to start grilling.

1. Place the Chicken on the Grill

• Arrange the chicken legs on the grill grates, leaving some space between each piece to ensure even cooking. I recommend starting with the skin-side down to render the fat and crisp up the skin (yes I know, in the photo below the chicken is skin side up, but I flipped them right after taking the photo).
• Charcoal: If you’re using a charcoal grill, you can give a quick sear for the chicken legs by first placing them directly over the hot charcoal for about 1 to 2 minutes. Then move them to the cooler part of the grill to avoid burning.
• Check the chicken legs every 5 minutes. If they are browning too quickly, lower the heat or move the pieces to a cooler part of the grill.
• Grill for about 20 minutes skin down.

2. Flip the Chicken and Finish Grilling

• Flip the chicken legs so that the skin side is up and grill for another 20 minutes.
• To ensure the chicken is cooked safely and perfectly, you can insert a meat thermometer into the thickest part of the leg without touching the bone. The internal temperature should reach 165°F (74°C).

3. Let Them Rest

• Once cooked, remove the chicken legs from the grill and rest covered for about 5 minutes before serving. This allows the juices to redistribute, making the meat moist and tender.

Final Grilling Advice

• Avoid Frequent Lid Opening: Every time you open the grill lid, heat escapes, which can lead to uneven cooking and increased cooking time.
• Rotate for Even Cooking: Especially on charcoal grills, rotate the chicken legs periodically to ensure even cooking, as some spots on the grill may be hotter than others.

Step 5: Time to Eat!

Once your chicken legs are perfectly grilled it’s time to serve them.

Serving Suggestions

• Side Dishes: Pair the chicken legs with side dishes that complement their robust flavor. Grilled vegetables, a light salad, or even a creamy potato salad can balance the meal.
• Beverage Pairings: Consider what drinks to serve. A light beer, a glass of chilled white wine, or even a refreshing lemonade can enhance the meal’s flavors.

This time, I decided to serve the chicken legs with jasmine rice and feta salad.

Thank you for reading, I hope you found this guide useful.

Keep on grilling and learning, and most importantly, enjoy every bite along the way!

-Joonas