These grilled chicken legs are juicy, smoky, and coated with a sticky layer of barbecue sauce right at the end. They're budget-friendly, kid-approved, and perfect for an easy summer dinner or backyard cookout.
The trick is using a simple two-zone grilling setup so the chicken cooks through gently before it gets that crisp, flame-kissed finish. No burnt sauce, no dry chicken, and no guessing if the inside is done.
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Quick Look
- Flavor profile: Smoky, savory, lightly sweet, and a little tangy from the BBQ sauce, with crisp skin and juicy dark meat.
- Key ingredients: Chicken legs, barbecue dry rub, oil, and your favorite BBQ sauce.
- Grill method: Start over indirect heat to cook the chicken through, then finish over direct heat to crisp the skin and set the sauce.
- Cook time: About 30 to 35 minutes total, depending on the size of the drumsticks and the heat of your grill.
- Internal temperature: Chicken is safe at 165°F, but drumsticks are often more tender around 175°F to 185°F.
- Best served with: Classic BBQ sides like potato salad, baked beans, coleslaw, corn salad, and grilled vegetables.
Why this Recipe Works
Chicken legs are one of my favorite cuts to grill because they're inexpensive, flavorful, and much more forgiving than chicken breasts. The dark meat stays juicy on the grill, and the skin gets nice and crisp when you finish it over direct heat.
This recipe starts with a quick wet rub made from barbecue seasoning and oil. The oil helps the seasoning cling to the chicken and helps the skin brown on the grill. Then the barbecue sauce goes on at the end, after the chicken is almost done, so it can caramelize without burning.
It's also a great family meal because the prep is simple, the ingredients are easy to find, and you can season the chicken ahead of time. I like to get the chicken marinating during lunch or the night before, then all I have to do at dinner is fire up the grill.
Ingredient Notes
- Chicken legs: This recipe uses chicken drumsticks, which are often labeled as chicken legs at the grocery store. If you use full chicken leg quarters, the cook time will be longer because they include both the thigh and drumstick.
- Barbecue dry rub: Use your favorite BBQ seasoning blend or my all-purpose barbecue rub. I recommend avoiding rubs that are very high in sugar for the first part of grilling because sugar can burn over direct heat. A little sweetness is fine, but save the saucy, sticky glaze for the end.
- Oil: Vegetable oil, canola oil, avocado oil, or olive oil will all work. The oil helps turn the dry rub into a paste and helps the skin brown instead of sticking to the grill.
- Barbecue sauce: Use your favorite sauce. A thicker sauce gives the chicken a sticky finish, while a thinner sauce will make a lighter glaze. Add it only during the last few minutes of cooking so the sugars don't burn.
How to Grill Chicken Legs
This method works on a charcoal grill, gas grill, or pellet grill. The key is setting up two-zone heat, which means one hotter direct-heat side and one cooler indirect-heat side.
- Season the chicken: Pat the chicken legs dry with paper towels. Stir together the barbecue dry rub and oil to make a loose paste, then coat the chicken legs on all sides.
Place the chicken in a resealable bag or covered dish and refrigerate for at least 1 hour, or up to overnight. If you're short on time, you can season the chicken and grill it right away, but the extra time helps the flavor soak in.
- Set up the grill: Clean the grill grates well, then lightly oil them to help prevent sticking.
For a charcoal grill, pile the hot coals on one side of the grill and leave the other side empty.
For a gas grill, turn the burners on one side to medium or medium-high and leave the burners on the other side off.
Aim for a grill temperature of around 350°F to 375°F on the indirect side. If your grill runs a little hotter, keep a close eye on the chicken and move pieces around as needed. - Cook over indirect heat: Place the chicken legs on the indirect side of the grill, away from the flames. Close the lid and cook for about 20 to 25 minutes, turning the drumsticks every 5 to 7 minutes so they cook evenly.
This gives the chicken time to cook through without burning the outside. Use an instant-read thermometer and check the thickest part of the drumstick without touching the bone.
- Crisp the skin over direct heat: Move the chicken legs to the direct-heat side of the grill. Grill for another 5 to 10 minutes, turning frequently, until the skin is browned and lightly crisp.
Watch for flare-ups. If the fat drips and the flames get too aggressive, move the chicken back to the indirect side for a minute. - Add the barbecue sauce: When the chicken is almost done, brush it lightly with barbecue sauce. Cook for another 2 to 3 minutes, turning once or twice, just until the sauce is sticky and set.
Chicken is safe to eat at 165°F, but drumsticks are often more tender around 175°F to 185°F because the connective tissue in dark meat has more time to break down.
- Rest and serve: Transfer the grilled chicken legs to a platter and let them rest for about 5 minutes before serving. This helps the juices settle back into the meat.
How Long to Grill Chicken Legs
Chicken legs usually take about 30 to 35 minutes total on the grill, depending on the size of the drumsticks and the heat of your grill.
As a general guide:
- Indirect heat: 20 to 25 minutes
- Direct heat finish: 5 to 10 minutes
- Sauce setting time: 2 to 3 minutes
- Target temperature: 165°F minimum, or 175°F to 185°F for extra-tender drumsticks
An instant-read digital thermometer is the best way to know when they're done. Color and juices can be misleading, especially with bone-in chicken.
Tips for the Best Grilled Chicken Legs
- Pat the chicken dry. Moisture on the surface makes it harder for the skin to brown and crisp.
- Use two-zone heat. This is the easiest way to avoid the classic grilled chicken problem: burnt outside and undercooked inside.
- Don't sauce too early. Barbecue sauce has sugar, and sugar burns quickly over direct heat. Brush it on during the last few minutes.
- Turn the chicken often. Chicken legs are unevenly shaped, so rotating them helps all sides cook evenly.
- Use a thermometer. Check the temperature in the thickest part of the drumstick without touching bone.
- Let them rest. Five minutes is enough to keep the chicken juicy without letting it get cold.
How to Set up a Two-Zone Grill
Gas Grill Instructions
Preheat one side of the gas grill to medium or medium-high and leave the other side off. Place the chicken legs on the unlit side, close the lid, and cook for 20 to 25 minutes, turning occasionally. Move the chicken to the lit side to crisp the skin, then brush with sauce during the last few minutes.
Charcoal Grill Instructions
Light a chimney of charcoal and pour the coals onto one side of the grill. Place the chicken legs on the cooler side and cook with the lid closed, turning every few minutes. When the chicken is nearly done, move it over the coals to crisp the skin and set the sauce.
Pellet Grill Instructions
Preheat the pellet grill to 375°F. Grill the chicken legs for around 30 minutes, turning occasionally, until they reach at least 165°F. For crispier skin, increase the heat at the end or transfer the chicken to a hot grill or cast iron pan for a quick finish. Brush with sauce during the last few minutes.
Storage and Reheating
Store leftover grilled chicken legs in an airtight container in the refrigerator for up to 4 days.
To reheat, place the chicken on a baking sheet and warm in a 325°F oven until heated through. You can also reheat them in the air fryer at 325°F for a few minutes to help crisp the skin, or microwave them in short intervals if you're in a hurry.
Leftover chicken is also great pulled from the bone and added to salads, wraps, quesadillas, or rice bowls.
What to Serve with Grilled Chicken Legs
These grilled BBQ chicken legs are perfect with classic summer cookout sides, especially creamy salads, smoky beans, fresh corn dishes, and easy grilled vegetables. Build out the plate with a few of these BBQ-friendly side dishes:
Grilled Chicken Leg FAQs
They're often used interchangeably in grocery stores and recipes, but technically, a whole chicken leg includes both the thigh and drumstick. This recipe uses drumsticks. If you use full leg quarters, plan for a longer cook time.
Chicken is safe to eat when it reaches 165°F in the thickest part of the meat. For drumsticks, I prefer cooking them a little higher, around 175°F to 185°F, because the dark meat becomes more tender.
Use both. Start over indirect heat so the chicken cooks through without burning, then move it over direct heat to crisp the skin and set the sauce.
Add barbecue sauce during the last 2 to 3 minutes of cooking. If you add it too early, the sugar in the sauce can burn before the chicken is fully cooked.
Start with clean, well-oiled grill grates. Also avoid turning the chicken too early. Once the skin browns, it usually releases from the grates more easily.
Yes. Place the seasoned chicken legs on a wire rack set over a foil-lined baking sheet. Bake at 400°F for about 35 to 40 minutes, or until the chicken reaches at least 165°F. Brush with barbecue sauce during the last 5 minutes.
Yes. You can season the chicken up to 24 hours in advance and keep it covered in the refrigerator. You can also fully cook the chicken ahead and reheat it before serving, but the skin will be crispiest when served fresh from the grill.
📖 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 the barbecue dry rub and oil to make a loose paste. Pat the chicken legs dry, then coat them with the wet rub on all sides. Place the chicken in a resealable bag or covered dish and refrigerate for at least 1 hour, or up to overnight.
- Clean and lightly oil the grill grates. Set the grill up for two-zone cooking with one direct-heat side and one indirect-heat side. Aim for around 350°F to 375°F on the indirect side.
- Place the chicken legs on the indirect side of the grill. Close the lid and cook for 20 to 25 minutes, turning every 5 to 7 minutes.
- Move the chicken legs to the direct-heat side of the grill. Cook for 5 to 10 minutes, turning frequently, until the skin is browned and lightly crisp.
- Brush the chicken legs with barbecue sauce during the last 2 to 3 minutes of cooking, turning once or twice, until the sauce is sticky and set. Cook until the chicken reaches at least 165°F in the thickest part of the meat. For more tender drumsticks, cook to 175°F to 185°F.
- Transfer the chicken to a platter and rest for 5 minutes before serving.
Notes
- Avoid adding barbecue sauce too early or it may burn.
- For extra-crispy skin, make sure the chicken is dry before adding the rub.
- If flare-ups happen, move the chicken back to the indirect side until the flames settle.
- Full chicken leg quarters will take longer than drumsticks.
- Leftovers can be refrigerated for up to 4 days.
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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