Grilled Chicken Legs

If you’ve been sticking to chicken breasts at your cookouts, it’s time to mix up your routine with some grilled chicken legs. A chicken leg comprises the thigh and drumstick, and brings a big, juicy flavor that’s hard to beat. Don’t worry; they’re easier to cook than you might think.

I will always choose chicken leg quarters over any other cut because, with the right marinade, they get that perfect balance of smoky caramelization and tender, fall-off-the-bone goodness. This recipe is a standout among recipes for grilled chicken, and we’ll get into the nitty-gritty of how long it takes to grill chicken legs and which side of the grill they belong on. That way, you’ll look like a pro even if it’s your first time. So, fire up the grill, break out the tongs, and get ready for some of the best barbecue chicken you’ve ever had. Your guests will be fighting over the last drumstick (and a copy of your recipe).

Ingredients for Grilled Chicken Legs

• Brown sugar: Brown sugar adds a sweetness that brings out the barbecue flavor in each bite. It also helps create that signature caramelization on the grill. Light or dark brown sugar both work, but dark brown sugar has more sticky molasses goodness.
• Cider vinegar: A tangy splash of cider vinegar tenderizes the chicken, making each bite super juicy. This type of vinegar adds a subtle zing that complements the sweetness and spices.
• Ketchup: Ketchup gives the marinade a rich body and sweet tomato flavor. Any ketchup brand will do, but be aware that some are sweeter than others.
• Canola oil: Canola oil locks in moisture, ensuring that each bite of chicken stays juicy. Plus, it helps prevent sticking, so the tasty marinade stays on the chicken, not the grill grates.
• Salt and pepper: Salt brings out the best in every other ingredient, while pepper adds a hint of heat that keeps things interesting. Together, they’re a seasoning dream team!
• Mustard: Mustard adds a zesty bite and slight tang to the marinade without overpowering the other flavors. Yellow mustard is the go-to, but Dijon adds extra pizzazz.
• Worcestershire Sauce: Worcestershire sauce brings rich, umami depth to the marinade, adding mouthwatering savory notes.
• Soy sauce: The soy sauce splash adds a touch of salty, savory depth to the marinade.
• Liquid smoke: A dash of liquid smoke gives your chicken that fresh-from-the-smoker flavor—even when you use a gas grill. It’s an optional extra, but it will take your grilling game to the next level!
• Chicken legs: Using bone-in thighs and drumsticks ensures the chicken stays extra juicy and tender. Plus, the bone helps the meat cook more evenly and adds flavor, giving you that perfect grilled bite.
• Seasoned salt: A sprinkle of seasoned salt adds the final touch, enhancing every layer of flavor from the marinade.

Directions

Step 1: Make the marinade

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In a large bowl, combine the brown sugar, water, cider vinegar, ketchup, canola oil, salt, mustard, Worcestershire sauce, soy sauce and pepper. If using liquid smoke, add it now.

Editor’s Tip: When you make a marinade, you need fat, acid and sweetness, which is why many marinades (like ours) include many ingredients, including sugar.

Step 2: Marinate the chicken

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Pour the marinade into two large shallow dishes, and add equal amounts of chicken to each dish. Turn the chicken pieces to coat each one thoroughly. Cover the chicken and refrigerate it overnight in the marinade.

Step 3: Season the chicken

Remove the chicken from the marinade and discard the marinade. Sprinkle the chicken with seasoned salt.

Editor’s Tip: Remove the chicken pieces from the marinade and place them on a large, flat surface, like a baking sheet or cutting board. That way, you can evenly season each piece of chicken.

Step 3: Grill the chicken

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Grill the chicken, covered, over indirect medium heat until a thermometer reads 170° to 175°F or 15 to 20 minutes on each side.

Editor’s Tip: To prevent the meat from sticking to the grill, moisten a towel with cooking oil and, holding the towel with long-handled tongs, lightly coat the grill rack.

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Grilled Chicken Legs Variations

• Spice it up: For a fiery twist, add 1 to 2 tablespoons of your favorite hot sauce to the marinade to infuse the chicken with an extra kick of heat.
• Try some honey and garlic: Swap out half of the brown sugar with honey, adding a warm, rich sweetness that caramelizes beautifully on the grill. Toss in two cloves of minced garlic for a savory depth.
• Add some Mediterranean flair: Sprinkle a bit of rosemary and thyme into the marinade and replace the cider vinegar with fresh lemon juice to give the chicken a bright, citrus flavor that complements the earthy notes of the herbs.
• Roast it instead: There are many ways to cook chicken, and this marinade works just as well in the oven! Cook it in a 13×9-inch pan at 425° for 15 to 20 minutes, then put it under the broiler for another six to eight minutes for the ultimate caramelized finish.

How to Store Grilled Chicken Legs

Once cooled, store leftover grilled chicken legs in an airtight container in the refrigerator for up to four days.

Can you freeze grilled chicken legs?

Yes! Place cooked and cooled grilled chicken legs in a freezer-safe container and store it for up to three months. Thaw it overnight in the refrigerator before reheating it.

How do you reheat grilled chicken legs?

Reheat grilled chicken in a 350° oven for about 15 minutes or until it’s heated through. To make things quicker you can also use the microwave, though it may dry out the meat and changing its texture.

Grilled Chicken Legs Tips

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Should you grill chicken legs over direct or indirect heat?

Whether you favor a gas or charcoal grill, marinated chicken legs should be grilled over indirect heat. Keeping the chicken out of the main line of fire allows it to cook through without burning.

How long does it take to grill chicken legs?

Cook the chicken for about 20 minutes per side until a thermometer reads 175° in the thickest part of the thigh. Depending on their size, chicken legs typically take 30 to 40 minutes total on the grill. It also depends on what type of grill you are using. Because charcoal grills run a bit hotter, your chicken may cook more quickly than on a gas grill. When your meat reaches a safe temperature, let it rest for a few minutes before serving it to allow the juices to redistribute throughout the meat.

What can you serve with grilled chicken legs?

No cookout is complete without fabulous potato salad, corn on the cob and some delectable baked beans. Make one of these easy side salads to accompany your chicken, or save yourself some clean-up and make grilled side dishes. And don’t forget the best parts: picnic desserts and summer cocktails.