Grilled Chicken Legs
Grilled chicken legs cooked on a barbecue with the lid down turn out golden outside and juicy inside, as long as the heat is indirect. A rub of paprika, garlic, onion and pepper does the seasoning, and a meat thermometer takes the guesswork out of the timing. Four whole legs serve four people and need about 45 minutes over a medium heat of around 190°C.
- Total
- 1 h
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 4
- Per serving
- 430kcal
Buying and preparing grilled chicken legs
Whole chicken legs, which are the thigh and drumstick still joined, give the juiciest meat on the barbecue because the bone and skin protect it. Look for legs of a similar size so they finish together, and take them out of the fridge 20 minutes before you cook.
Pat raw chicken dry with kitchen paper instead of washing it, because rinsing only spreads germs around the sink, and a dry skin browns better too. Wash your hands, the bowl and anything the raw chicken touched in hot, soapy water.
Grilled chicken legs, step by step
Tap a time to start a timer.
- Dry and season Pat the chicken legs dry with kitchen paper. Mix the oil, salt, pepper, paprika, garlic powder and onion powder in a large bowl, add the legs and rub the mixture into the skin on all sides. Wash your hands and the bowl afterwards.
- Set up for indirect heat Light the barbecue. For charcoal, rake the hot coals to one side; for gas, turn on only one or two burners. Clean the grate with a wire brush and heat the barbecue with the lid down until it holds a steady 190°C.
- Cook Lay the legs on the cool side of the grate, skin side up, and close the lid. Cook for , turning them every so they colour evenly and moving any that brown too fast to a cooler spot.
- Check Push a meat thermometer into the thickest part of a thigh without touching the bone. It should read 75°C, with no pink meat and clear juices.
- Rest and serve Move the legs to a clean plate, cover loosely with foil and rest for . Serve with salad, coleslaw or corn on the cob.
What to serve with them
A crisp green salad, coleslaw and a few buttered new potatoes are all these legs need. Corn on the cob can go on the cool side of the barbecue for the last 20 minutes.
If the weather turns, the oven works too, and baked chicken legs gives a different seasoning for the same cooking method. A pinch of cayenne in the rub adds heat, and a squeeze of lemon over the finished legs brightens them.
Common problems and fixes for Grilled Chicken Legs
- The skin burns before the meat is cooked.
- The legs are sitting too close to the coals or flames. Keep them over the cool side with the lid down, and only move them over direct heat for the last 2–3 minutes if you want extra colour.
- The skin sticks to the grate and tears.
- The grate was not clean or hot enough. Brush it clean, let the barbecue heat up fully, and leave the legs alone for the first 10 minutes so the skin can release.
- The meat near the bone is still pink.
- Whole legs are thick. Put them back on the cool side with the lid down and cook for another 5–10 minutes, until the thermometer reads 75°C in the thickest part.
Frequently asked questions about Grilled Chicken Legs
How long do grilled chicken legs take on a barbecue?
About 40–45 minutes at around 190°C over indirect heat with the lid closed, turning every 10–15 minutes. Cook until the thickest part reads 75°C, with no pink and clear juices.
Can you season them in advance?
Yes, rub the legs up to 24 hours ahead and keep them covered in the fridge. Take them out about 20 minutes before cooking so the skin is dry and the meat is not fridge-cold.
Can you cook them in the oven instead?
Yes. Put the seasoned legs on a rack over a roasting tin and cook at 200°C (180°C fan), gas 6 for 40–45 minutes, turning halfway, until the thickest part reads 75°C.
How do you keep the meat juicy?
Cook over indirect heat with the lid down, leave the skin on and rest the legs for 5 minutes. Pulling them off at 75°C, rather than leaving them on longer, matters most.
How did you like the recipe?
4.8 / 5 · 8 ratings
