Grilled Chicken Legs
These grilled chicken legs are seasoned with a simple BBQ wet rub, cooked over two-zone heat, and finished with barbecue sauce for juicy, smoky chicken drumsticks with sticky, caramelized flavor.
Servings: 6
Calories: 485kcal
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
Calories: 485kcal | Carbohydrates: 8g | Protein: 58g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 345mg | Sodium: 398mg | Sugar: 8g