These grilled chicken legs are marinated, then grilled and basted in barbecue sauce for a quick and tasty, budget-friendly meal that's perfect for summer gatherings.
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Why this Recipe Works
Grilled chicken drumsticks are always a crowd-pleaser, and they're typically an inexpensive cut, so they're easy on the wallet when hosting a summer BBQ.
The dark meat is also very moist and flavorful, so they're super easy to grill. You don't have to worry too much about drying out the meat like you would with chicken breasts.
In this recipe, you'll combine your favorite barbecue seasoning rub with olive oil to make a wet rub and let the legs marinate to add tons of flavor. Then I add a light coating of barbecue sauce at the end for even more flavor.
It's a perfect 30-minute meal for the summer and a yummy, stress-free option for your next backyard party!
Ingredients
This recipe calls for chicken drumsticks, but you can also use chicken leg quarters or thighs if you prefer.
You'll also need around a quarter cup of your favorite barbecue dry rub and a few tablespoons of a neutral-flavored oil like vegetable oil to make a marinade for grilled chicken legs. I recommend avoiding sweet, sugary rubs which can easily burn. You can add sweetness at the end with the sauce if you want.
And last, you'll need a half cup of barbecue sauce to baste the BBQ grilled chicken legs at the end.
How to Grill Chicken Legs
In this recipe, I use a classic Weber kettle charcoal grill, but a gas grill or pellet grill, such as a Traeger, will work perfectly too. The steps are super simple:
- Make the marinade: stir together ¼ cup of dry rub and 2-3 tablespoons of oil to form a loose paste.
- Marinate: Add the chicken legs to a large resealable plastic bag then pour the marinade over top. Seal the bag and toss until all of the chicken is coated in the wet rub. Refrigerate for at least 1 hour, up to overnight.
- Prepare the grill: Begin by cleaning the grates and lightly coating them with oil. Then set your grill up for two-zone cooking, with one direct heat side and one indirect side. To do this on a gas grill set the burners on one side to high and leave the other side off. For a charcoal grill, pile the hot coals all on one side of the grill.
- Cook: Start the legs out on the direct heat side of the grill and close the lid. Keep a close eye on them and rotate them every 5 minutes or so to avoid burning the skin. Once you have a nicely browned, crispy skin, transfer them over to the indirect side of the grill to finish cooking.
- Finishing: Grill the chicken legs until they reach an internal temperature of 165°F, around 30 minutes. Baste the chicken legs with your favorite barbecue sauce and allow them to cook for a few more minutes until the sauce is set.
What to Serve with Grilled Chicken Legs
This recipe pairs well with all of your favorite BBQ sides like my Instant Pot baked beans, macaroni and cheese with bacon, and my Hawaiian Mac salad.
Grilled corn on the cob or my foil pack squash recipe are perfect easy options that you can cook right alongside the chicken legs.
Tips and FAQs
Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a 325°F oven or in the microwave until warmed through.
If grilling isn't an option, you can also bake these chicken legs in the oven. Set your oven to 350°F and place the marinated chicken drumsticks on a wire rack set in a rimmed baking sheet lined with foil.
Bake for around 30 minutes until the legs reach an internal temperature of 165°F. Then remove and baste with BBQ sauce and return to the oven for another 5 minutes. Transfer to a platter and serve.
📖 Recipe
Grilled Chicken Legs
Ingredients
- 12 chicken legs
- ¼ cup barbecue dry rub
- 2-3 Tablespoons vegetable oil
- ½ cup barbecue sauce
Instructions
- Stir together ¼ cup of dry rub and 2-3 tablespoons of oil. Add the chicken legs to a large resealable plastic bag then pour the marinade over top. Seal the bag and toss until all of the chicken is coated. Refrigerate for at least 1 hour, up to overnight.
- Prepare the grill by cleaning the grates and lightly coating them with oil. Then set your grill up for two zone cooking, with one direct heat side and one indirect side.
- Start the legs out on the direct heat side of the grill and close the lid. Keep a close eye on them and rotate every 5 minutes or so to avoid burning the skin. Once you have a nice charred, crispy skin transfer them over to the indirect side of the gill to finish cooking. Grill the chicken legs until they reach an internal temperature of 165°F, around 30 minutes.
- Baste the chicken legs with your favorite barbecue sauce and allow them to cook for a few more minutes until the sauce is set. Then transfer to a platter and serve.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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