Grilled Chicken Legs
26 Comments
Posted: 06/03/26
This post may contain affiliate links. Please read our disclosure policy.
I make these easy Grilled Chicken Legs by coating them in oil and simple seasonings, then grilling them to perfection with crispy, flavorful skin. Grilled chicken drumsticks are a family-friendly dinner that’s always a hit!
Crispy, Juicy Grilled Chicken Legs Every Single Time
These juicy grilled chicken drumsticks scream summer! I love all kinds of grilled chicken recipes and these chicken legs are so good. They especially come in handy on busy weeknights because they’re ready to eat in only 30 minutes.
I know technically chicken is considered done when it reaches an internal temperature of 165 degrees Fahrenheit, but I hate that bloody bone you get sometimes in bone-in chicken. That’s why I grill them until they are about 180-190 degrees Fahrenheit. The chicken is still super juicy and you won’t have that bloody part by the bone anymore! Plus this rub is versatile so I can use it for thighs or wings, too.
Add some Grilled Corn on the Cob and Potato Salad and everyone will be begging for seconds of this budget-friendly protein!
Key Ingredients
- Chicken legs – I buy a two pound package that has about eight legs and keep the skin on for extra flavor and a crispy outside. You can also use wings or thighs, just adjust your cook time to about 25 minutes for wings and 20 minutes for thighs.
Find the ingredient list with exact measurements in the recipe card below.
Flavor Variations
- Sweet and Smoky – Easy to keep on hand in the pantry and equally delicious on meats and vegetables.
- BBQ – Smoked chicken with the classic taste of BBQ? Sign me up! This mouthwatering rub will enhance the flavor of chicken legs and more.
- Cilantro lime – Marinate with fresh lime and cliantro for a zesty, flavorful chicken.
- Ranch – The classic creamy flavor that never gets old is a quick and easy one to add to chicken legs when you’re feeding a crowd.
- Lemon Pepper – Swap the chili powder and paprika for 2 tablespoons of lemon pepper seasoning.
- Southwest – Swap in a tablespoon of taco seasoning for the base rub.
- Garlic Parmesan – Toss cooked chicken legs in melted butter, garlic, and grated parmesan right off the grill.
- Italian – Coat chicken legs in bottled Italian dressing for 2 hours before grilling.
How to Grill Chicken Legs
- Mix seasonings. In a small bowl, mix together all of the seasoning ingredients.
- Prepare chicken. Pat chicken legs dry with a paper towel and place in a resealable plastic bag. Add olive oil and toss to coat. Pour seasoning mixture into bag and toss until chicken legs are completely coated.
- Grill. Place chicken legs on preheated grill over direct heat for 30 minutes, rotating every 10 minutes, or until they reach an internal temperature of at least 165 degrees Fahrenheit.
- Rest and serve. Allow to rest 5 minutes before serving.
For the complete directions and ingredient amounts, scroll down to the recipe card below.
Pro Tips
- Keep the grill temperature consistent around 350 degrees Fahrenheit. This allows the meat to cook perfectly without causing the skin to burn or torch.
- When rotating the chicken legs, gently lift them off the grill grates with a pair of tongs to make sure the skin is not sticking to the grill grates.
- Got a flare-up? This can happen since chicken legs are somewhat greasy. If this happens, simply turn down the heat to low and move the chicken away from the flames.
- We recommend cooking until the chicken is about 185 – 190 degrees Fahrenheit. It’s safe to eat at 165 degrees Fahrenheit, but the higher temperature is better for darker meat. The chicken will fall off the bone and be so tender.
- Make sure your hot grill is also clean before you start grilling.
How To Serve Grilled Chicken Legs
We love pairing these healthy chicken legs with grilled vegetables. It’s the perfect way to use up the random assortment of vegetables in your refrigerator.
Since we have vegetables and chicken on the grill why not pair these Baked Potatoes too. I have added a chart below so it’s easy to cook up different dishes on the grill at the same time.
Another great healthy option is this delicious Grilled Corn Salad that’s packed with flavor.
Add leftover grilled chicken legs to salads or make a delicious chicken salad sandwich.
Cook Times For Different Grill Temperatures
| Grill Temp | Cook Time | Method |
| 300°F | 40–45 minutes | Low and slow, maximum crispy skin |
| 350°F | 30 minutes | My default (direct heat, rotate every 10 min) |
| 400°F | 20–25 minutes | Hot and fast, flip every 5 min |
| 450°F | 15–20 minutes | Very hot, watch for flare-ups |
Storage and Reheating
Fridge: Store cooled grilled chicken legs in an airtight container up to three days.
Freezer: Freeze in a single layer on a baking sheet before storing in a freezer bag. Thaw in the fridge overnight prior to reheating.
Simply reheat grilled chicken legs in the microwave. To ensure they keep a crispy skin, you can bake or broil them for a few minutes after microwaving.
FAQ
Direct Heating vs. Two-Zone Grilling
Direct heat is my default and what the recipe card walks you through. Chicken legs go straight over the flame, rotate every 10 minutes, and are done in about 30 minutes. The skin gets good color quickly with bold flavor and the whole cook is hands-on but quick. This is the method to use when you’re feeding the family on a busy weeknight and need dinner done quickly.
Use two-zone grilling when you want the crispiest possible skin. Turn on only half the burners (or bank the charcoal to one side) and cook the legs on the unlit side. The lower indirect heat lets the fat under the skin render slowly, which is the actual secret to shatter-crisp skin. After about 25 minutes, move them over the direct flame for 5 minutes at the end to finish with char marks.
Should I marinate chicken before grilling?
You don’t have to because the seasoning adds lots of flavor without waiting around for the legs to marinate. That said, feel free to coat them in the rub and keep them in refrigerator up to 24 hours in advance to absorb more flavor.
Can I grill chicken legs and thighs at the same time?
You sure can! Thighs are meatier and need about 5–7 minutes longer than drumsticks at the same temperature, so start the thighs first, then add the drumsticks after 5 minutes. Pull everything off when the thighs hit 185 degrees Fahrenheit and the drumsticks hit at least 185 degrees Fahrenheit too.
Can I grill chicken legs from frozen?
I do not recommend this because the chicken legs will cook unevenly and the skin will not crisp properly. Thaw chicken legs overnight in the fridge, or if you’re in a pinch, run them under cold water in a sealed bag for 45 minutes until thawed.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Grilled Chicken Legs
Tender, juicy grilled chicken legs in a delicious seasoning that are grilled for a quick and easy dinner!
Equipment
Ingredients
- 2 pounds chicken legs about 8 chicken legs, skin on
- 2 Tablespoons olive oil
Rub
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 ½ teaspoons smoked paprika
- ¼ teaspoon chili powder
Instructions
- Preheat grill to 350 degrees Fahrenheit.
- In a small bowl, combine all the rub ingredients, set aside.
- Pat chicken dry with paper towel. Place chicken in a plastic resealable bag or bowl. Add olive oil and toss to coat.
- Add spice mixture to bag or bowl and toss to coat chicken legs.
- Place chicken legs on preheated grill over direct heat. Grill for 30 minutes, rotating every 10 minutes, or until they reach an internal temperature 165 degrees Fahrenheit. I actually prefer my chicken legs about 180-190 degrees Fahrenheit so they fall off the bone and there’s no bloody spots around the bone.
- Allow to rest 5 minutes before serving.
Tips
Fridge: Store cooled grilled chicken legs in an airtight container up to three days.
Freezer: Freeze in a single layer on a baking sheet before storing in a freezer bag. Thaw in the fridge overnight prior to reheating.
Simply reheat grilled chicken legs in the microwave. To ensure they keep a crispy skin, you can bake or broil them for a few minutes after microwaving.
Nutrition Information
Calories: 344kcal (17%), Carbohydrates: 1g, Protein: 21g (42%), Fat: 28g (43%), Saturated Fat: 7g (44%), Cholesterol: 120mg (40%), Sodium: 693mg (30%), Potassium: 289mg (8%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 525IU (11%), Vitamin C: 1mg (1%), Calcium: 12mg (1%), Iron: 1mg (6%)
Got a sweet tooth? Finish the perfect summer dinner with Lemon Blueberry Crisp!
More Grilled Chicken Recipes
- BBQ Chicken Drumsticks are another easy dinner idea using pantry staples to make a super tasty marinade.
- We love making Greek Marinated Chicken, it’s one of our favorite marinades. You can use fresh or frozen chicken breasts.
- Southwest Grilled Chicken Drumsticks are seasoned with taco seasoning to add a super unique flavor to this juicy cut of chicken.
- Italian dressing and chicken are all you need to make super flavorful Italian Grilled Chicken Breasts. This is an easy one to add to the meal list this week.
Jon Martinez says
First time ever grilling chicken. Was super nervous. But it came out SO GOOD!!! Super easy to follow instructions, and super delicious dish!! Had to up it for 13 pieces of chicken and it was easy as pie! Thanks!! You’ve upped my confidence as a griller!!
Brooke Kill says
I’m so happy to hear that Jon!!
Amy DiGiulian says
Hey there! I am looking forward to making these tonight for ‘Game Night’. I was wondering if you could help me by letting me know how to cook both drumsticks and thighs at the same time on the grill? I’m sure things change in some ways but I have no idea how.
Thanks for any help you can provide, Amy
Amy DiGiulian says
Can you also let me know how to do this skinless, please? And in your opinion, does skin on or skin off create a better tasting chicken… (part?)
Brooke Kill says
Hi Amy! Great question. Since thighs are meatier, start them about 5–7 minutes before the drumsticks, then cook everything over medium heat, turning often. Once browned, move to indirect heat, cover, and finish until they reach 175°F inside.
For skinless pieces, brush with oil or marinade first so they stay juicy, they’ll cook a bit faster too. As for flavor, skin-on gives you that crispy, juicy bite, while skin-off is lighter and really highlights the seasoning. Personally, I love thighs with skin on, but drumsticks work well either way.
Have fun — Game Night’s going to taste amazing!
Pat Nugent says
Your rub mixture has great balance of flavors. I grilled these a little different. I did indirect grilling for the first 40 min and then over the hot coals for the last 5 min. Wow juicy this way.
Brooke Kill says
Thank you for the kind comment, Pat! I’m happy to hear you enjoyed!!
Travis Campbell says
first time doing legs on the grill awesome step by step…..amazing
Lisa says
Fabulous and our new go-to!!!
Courtney says
That is great to hear! Thank you for letting us know you enjoyed it!
N says
Tried tonight and everyone loved them!!
Courtney says
Great to hear! Thank you for rating this recipe! 🙂
Marcua says
This is so easy to make. We have grill grates and that helped with more indirect heat so the legs cooked all the way through. The rub was just right, not overpowering but a little smoke from the paprika.
Courtney says
That is great to hear!
Wendy says
Wow this recipe is so good! Excellent flavor and crispy skin. I followed exactly. I prepped the chicken and marinated it a couple hours in refrigerator to save time later. I will make this again and again. Thank you for sharing.
Courtney says
So great you love this recipe! Thank you for commenting and rating this post. 🙂
Susan says
So glad we tried this recipe! Easy, quick, and totally delicious chicken!
the Evinks says
Awesome to hear Susan! Thanks for commenting and rating the recipe!
Joe says
Great and easy recipe. I did add 1/4 tsp Ground Cumin.
the Evinks says
Great addition! Thanks for rating and commenting on the recipe!
Malinda says
My whole family loved these chicken legs and they were so easy to make!! Thank you!
Megan Mitzel says
Awesome! I’m so glad they were a hit!
Alison LaFortune says
Definitely making again! Perfectly grilled chicken.
Megan Mitzel says
Glad you loved it!
Danielle says
Tried these tonight and it was amazing. The whole family enjoyed!
Megan Mitzel says
Great! I’m so glad you loved them, they are definitely a favorite in our house!