Grilling chicken legs is a fantastic way to enjoy a delicious, smoky, and satisfying meal that’s perfect for any occasion-whether it’s a casual family dinner or a backyard barbecue party. But how do you grill chicken legs so they come out crispy on the outside and juicy on the inside? This guide will walk you through everything you need to know to master grilled chicken legs, from preparation to cooking techniques and handy tips.
Understanding Chicken Legs for Grilling
Chicken legs typically include the drumsticks and thighs, sometimes sold as whole leg quarters. These cuts are flavorful and forgiving on the grill because the dark meat stays moist even with high heat. Knowing this helps you choose the right cooking method to get the best texture and taste.
Preparing Chicken Legs for the Grill
1. Bring to Room Temperature
Before grilling, let your chicken legs sit out for about 20-30 minutes to reach room temperature. This helps them cook evenly and prevents the outside from burning while the inside remains undercooked.
2. Dry the Skin
Pat the chicken legs dry with paper towels. Dry skin crisps up better on the grill, while wet skin tends to steam and become rubbery.
3. Season Generously
Use a dry rub or marinade to infuse flavor. A simple dry rub might include salt, pepper, paprika, garlic powder, and a touch of cayenne for heat. Apply seasoning under the skin as well to maximize flavor penetration.
4. Oil the Grill Grates
Brush your grill grates lightly with oil to prevent sticking and help achieve those coveted grill marks.
Grilling Techniques for Chicken Legs
You can grill chicken legs using either direct or indirect heat-or a combination of both-to balance crispiness and juiciness.
Direct Grilling Method
– Preheat your grill to medium-high heat (around 375°F to 450°F).
– Place chicken legs skin-side down directly over the flames.
– Sear for 5-7 minutes until the skin is golden and crispy.
– Flip and cook for another 5-7 minutes.
– Use a meat thermometer to check for an internal temperature of 165°F.
This method cooks chicken quickly but requires close attention to avoid burning.
Indirect Grilling Method
– Preheat your grill to medium heat and set up two zones: one with direct heat and one without.
– Start by searing the chicken legs over direct heat for about 2 minutes per side to lock in juices.
– Move the legs to the cooler side of the grill and close the lid.
– Cook for 20-40 minutes, turning occasionally, until the internal temperature reaches at least 165°F.
– For the last 5-10 minutes, return the chicken to direct heat to crisp the skin or caramelize BBQ sauce.
This method offers more control and reduces the risk of burning, perfect for larger or bone-in pieces.
Using a Meat Thermometer
A meat thermometer is your best friend when grilling chicken legs. Insert it into the thickest part of the meat without touching bone. The safe internal temperature is 165°F, but some prefer cooking up to 170-175°F for extra tenderness.
Tips for Perfect Grilled Chicken Legs
– Don’t rush the cooking: Chicken legs take about 30-40 minutes depending on size and grill temperature.
– Turn often when saucing: If you like BBQ sauce, apply it during the last few minutes and turn frequently to prevent burning.
– Let it rest: After grilling, tent the chicken with foil and let it rest for 10 minutes. This allows juices to redistribute for moist meat.
– Keep the grill clean: Clean grates help prevent sticking and flare-ups.
Flavor Variations
Feel free to experiment with different marinades and rubs. Classic options include lemon herb, spicy Cajun, garlic parmesan, or sweet and smoky BBQ. Marinating chicken legs for a few hours or overnight can boost flavor and tenderness.
Grilling chicken legs is easy and rewarding when you follow these simple steps. With a little preparation and patience, you’ll enjoy juicy, flavorful chicken with perfectly crispy skin every time. Happy grilling!