Sink your teeth into the juicy, smoky perfection of Grilled Chicken Legs, the kind of dish that beckons you outside as soon as grilling season hits. These drumsticks are generously rubbed with a zesty, paprika-spiked marinade and cooked over open flames until the skin is addictively crisp, locking in all the savory juices inside. Whether you’re a grilling pro or just learning the ropes, this recipe promises flavor-packed chicken legs that are ideal for backyard gatherings, family dinners, and everything in between.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients come together to create a crave-worthy meal. Each element here enhances the final dish, whether it’s adding heat, richness, or that irresistible golden color on the outside of your Grilled Chicken Legs.
- Chicken Legs: Bone-in, skin-on drumsticks ensure succulence and maximize flavor, plus the skin crisps up beautifully on the grill.
- Olive Oil: This not only helps the marinade cling but also encourages that perfect char and keeps the meat moist.
- Smoked Paprika: Infuses a deep, smoky depth and vibrant red hue reminiscent of your favorite barbecue joint.
- Garlic Powder: Adds a punch of savory, garlicky goodness without overwhelming the other spices.
- Onion Powder: Brings a mellow background flavor, making those classic grilled aromas pop even more.
- Dried Thyme: Subtle earthiness that plays beautifully with the smoky and citrusy notes in the marinade.
- Salt: Essential for seasoning, bringing out every nuance of flavor and ensuring your chicken tastes vibrant all the way through.
- Black Pepper: Delivers a gentle bite that balances the richness of the chicken.
- Cayenne Pepper (optional): Gives a sneaky trace of heat for those who like things a bit spicier.
- Juice of 1 Lemon: Lifts everything with freshness, helping to tenderize the meat and brighten the final dish.
How to Make Grilled Chicken Legs
Step 1: Prep the Chicken Legs
Start by patting the chicken legs dry using paper towels. This isn’t just a formality—it’s vital for getting that gorgeously crisp exterior, since any moisture can create steam and prevent browning. Don’t be shy with the paper towels: the drier, the better for grilling!
Step 2: Make the Flavorful Marinade
Whisk together the olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, black pepper, cayenne pepper (if you’re craving heat), and the fresh lemon juice in a spacious bowl. The mixture will be irresistibly aromatic—even before it touches the chicken!
Step 3: Marinate the Chicken
Add the chicken legs to the bowl and toss until each piece is thoroughly coated in the richly seasoned marinade. Cover and refrigerate for at least 30 minutes, though for truly next-level Grilled Chicken Legs, marinate for 2 to 4 hours (or even overnight). The longer soak means deeper flavor in every bite.
Step 4: Preheat the Grill
When you’re ready to grill, preheat your grill to a medium heat, aiming for around 375 to 400 degrees Fahrenheit. Giving your grill a little time to come to temperature ensures an ideal sear and prevents sticking. If you’re using a charcoal grill, allow the coals to ash over for the best results.
Step 5: Grill to Crispy Perfection
Arrange the marinated chicken legs directly on the grill grates. Cook for about 30 to 35 minutes, turning every 5 to 7 minutes so each side forms a beautiful, crackly crust. The key is patience—slowly grilling ensures juicy meat inside and caramelized skin outside. Once the chicken reaches an internal temperature of 175 degrees Fahrenheit and looks irresistibly golden, you’re ready to move on.
Step 6: Let Them Rest
Remove the grilled chicken legs from the heat and let them rest for five minutes. It’s a simple but crucial step—resting allows all the flavorful juices to redistribute, so every bite is as moist and tasty as possible.
How to Serve Grilled Chicken Legs
Garnishes
A sprinkle of fresh herbs, like parsley or cilantro, instantly brightens the final dish. Lemon wedges served on the side let folks add an extra squeeze of tang, while a dusting of flaky sea salt right before serving makes the flavors sing. Presentation goes a long way, so don’t skip the garnish!
Side Dishes
Classic barbecue favorites pair perfectly with Grilled Chicken Legs. Load up your plate with smoky grilled vegetables, tangy coleslaw, or butter-brushed corn on the cob. Even a fresh green salad or some herbed couscous makes a winning, well-rounded meal.
Creative Ways to Present
For a party platter, arrange the chicken legs on a rustic wooden board with dips like garlicky aioli or a spicy BBQ sauce. Or, skewer the drumsticks upright in a shallow bowl of grilled veggies for a playful, vertical presentation that gets people talking. For fuss-free picnics, wrap each leg in parchment and tie with twine for a grab-and-go treat.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Grilled Chicken Legs in an airtight container and refrigerate. They’ll keep their flavor and juiciness for up to 3 days, making them perfect for lunchboxes or quick weeknight dinners. Just be sure to cool the legs fully before storing to retain their texture.
Freezing
To extend their life even longer, freeze the cooled chicken legs in a sealed freezer bag or container for up to 2 months. Lay them flat for easy thawing, and consider wrapping each one in foil before placing them in the bag to prevent freezer burn.
Reheating
For best results, reheat the chicken legs in a 350 degree oven, uncovered, for 15 to 20 minutes. They’ll return to almost their just-grilled glory, with crispy skin and juicy meat. A quick blast in the air fryer also works wonders if you’re after maximum crunch.
FAQs
Can I use boneless chicken for this recipe?
While boneless cuts cook faster, bone-in, skin-on legs give you the best juiciness and flavor on the grill. If you try boneless, shorten the cook time and keep an eye on the internal temperature, but know you might miss out on the irresistibly crispy skin.
Is it possible to make Grilled Chicken Legs without a grill?
Absolutely! You can bake the marinated chicken legs in a 400 degree oven for about 40 to 45 minutes, turning once halfway through. You’ll still get golden skin and tender meat—just add a minute or two under the broiler if you want a more charred finish.
How spicy are these Grilled Chicken Legs?
With cayenne pepper being optional, you’re in control! Skip it for a milder crowd-pleaser or add more for a real kick. The recipe as written brings just a gentle warmth, not overwhelming heat, so it’s friendly for most palates.
What’s the best way to know when chicken legs are done?
A meat thermometer is your best friend here. Insert it into the thickest part of the leg, avoiding the bone—it should read 175 degrees Fahrenheit for perfectly cooked, juicy chicken with no worries about undercooking.
Can I double the marinade for more flavor?
Certainly! Doubling the marinade creates extra for basting during grilling, amping up both moisture and flavor. Just be sure not to reuse marinade that has touched raw chicken unless you boil it for food safety.
Final Thoughts
If you’re craving a backyard feast with maximum flavor and minimum fuss, you simply can’t go wrong with these Grilled Chicken Legs. They’re proof that a few simple spices, a little patience, and a hot grill can create the kind of finger-licking-good dinner you’ll want to make all summer long—so fire up the grill and give them a try!
Print
Grilled Chicken Legs Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Grilled Chicken Legs are seasoned to perfection and cooked on the grill for juicy, flavorful results. A simple marinade infuses the chicken with a smoky, tangy taste that pairs beautifully with the crispy skin. Perfect for a summer BBQ or a weeknight dinner, these chicken legs are sure to be a hit with your family and friends.
Ingredients
Ingredients:
- 8 bone-in, skin-on chicken legs
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- juice of 1 lemon
Instructions
- Prepare the Chicken: Pat the chicken legs dry with paper towels.
- Make the Marinade: In a large bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, cayenne pepper, and lemon juice.
- Marinate the Chicken: Add the chicken legs to the marinade, toss until coated, cover, and refrigerate for at least 30 minutes.
- Preheat the Grill: Preheat grill to medium heat (375–400°F).
- Grill the Chicken: Place chicken legs on the grill, cook for 30–35 minutes, turning every 5–7 minutes until internal temperature reaches 175°F.
- Rest and Serve: Remove from grill, let rest for 5 minutes, then serve.
Notes
Notes:
- For extra flavor, marinate the chicken overnight.
- If you don’t have a grill, bake the chicken at 400°F for 40–45 minutes.
- Serve with grilled vegetables, coleslaw, or corn on the cob.
Nutrition
- Serving Size: 2 chicken legs
- Calories: 320
- Sugar: 0g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 140mg
