Lucas Delgado
Chicken legs are a great option for a summer barbecue, and they're easy to cook. They're a good source of nutrients, and they're also one of the most affordable cuts of chicken. You can use a variety of rubs and sauces to add flavour, and they can be cooked on a gas or charcoal grill, or even in the oven. The key to juicy, tender chicken legs is to grill them at the right temperature so that the skin becomes crispy without burning.
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What You'll Learn
Prepare the chicken legs
Preparing the chicken legs is a straightforward process. You can use a mix of bone-in, skin-on chicken thighs and drumsticks, or chicken quarters (the whole leg, with the thigh and drumstick attached). If you're cooking a large batch, you can season and prep the chicken legs up to 24 hours in advance.
First, pat the chicken pieces dry with paper towels. The drier the skin, the crispier it will become when grilled. If you have time, place the chicken pieces on a wire rack over a baking sheet and leave them in the fridge to air-dry for a few hours.
Next, add the chicken pieces to a large bowl and sprinkle with your chosen seasoning mix. You can use a store-bought spice rub, or make your own using common pantry ingredients such as brown sugar, onion and garlic powder, ground mustard, black pepper, smoked paprika, and cayenne pepper. Use your hands to toss the chicken around and rub the seasoning all over each piece, ensuring they are evenly coated. Place the bowl in the refrigerator and leave to sit for 30-60 minutes.
Before grilling, drizzle a few teaspoons of oil over the seasoned chicken and toss again to coat. You can use avocado oil, olive oil, or a neutral oil of your choice.
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Use a dry rub
Using a dry rub is a great way to add flavour to your chicken legs. You can make your own rub by blending spices, dried herbs, and sweeteners. A good place to start is with brown sugar, salt, black pepper, onion powder, garlic powder, and smoked paprika powder. Cayenne pepper is also a popular addition if you want to add some heat. You can make this rub in bulk and store it in an airtight jar, so you always have it on hand when you need it.
Before applying the rub, pat the chicken pieces dry with paper towels. If you have time, place the chicken on a wire rack over a baking sheet and leave it in the fridge to air-dry for a few hours. This will help the skin get crispy when grilled.
Once the chicken is dry, place the pieces in a large bowl and sprinkle with the spice mix. Use your hands to toss the chicken, ensuring the seasoning is evenly distributed and rubbed all over each piece. Make sure to get some of the rub under the skin for extra flavour. Place the bowl in the fridge and let it sit for 30-60 minutes.
When you're ready to cook, drizzle a few teaspoons of oil over the seasoned chicken and toss again to coat. Preheat your grill to around 300°F-350°F (149°C-177°C) at the grate level. Place the chicken pieces skin-side down on the grill and cook for 3-4 minutes or until the skin is brown and crispy with grill marks.
Monitor the internal temperature of the chicken using a meat thermometer. Chicken is safe to eat at 165°F (74°C), but for chicken legs, the flavour and texture are better when they reach about 170°F-175°F (77°C-79°C). Remove the chicken from the grill when it's done and let it rest for about 10 minutes before serving.
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Sear the chicken
To sear the chicken, start by preheating your grill to medium-high heat, aiming for a temperature of around 400°F-450°F. While the grill heats up, pat the chicken legs dry with paper towels. The drier the skin, the crispier it will become when grilled. If you have the time, place the chicken on a wire rack over a baking sheet and let it air-dry in the fridge for a few hours.
Next, brush all sides of the chicken legs with oil, such as olive oil, canola oil, grapeseed oil, or avocado oil. This helps to ensure the chicken doesn't stick to the grill. You can also oil the grill grates if needed.
Once your grill is preheated, it's time to place the chicken legs directly over the heated burners. Sear each side for approximately 2 minutes. You'll know the chicken is ready to flip when it has nice grill marks and a brown, crispy skin.
After searing, move the chicken to the indirect area of the grill and close the cover. Allow the chicken to cook for about 20 minutes before checking its internal temperature.
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Cook the chicken
Cooking chicken legs on the barbecue is a straightforward process. The first step is to pat the chicken legs dry with paper towels. If you have time, place the chicken on a wire rack over a baking sheet and leave it in the fridge to air dry for a few hours.
Next, you'll want to season the chicken. Add the chicken pieces to a large bowl and sprinkle with a seasoning mix of your choice. Use your hands to toss the chicken around and rub the seasoning all over each piece, making sure they are evenly coated. Place the bowl back in the refrigerator and let it sit for 30-60 minutes.
When you're ready to cook, drizzle a few teaspoons of oil over the seasoned chicken and toss again to coat. Preheat your grill to medium-high heat, with a temperature of 300°F-450°F. Place the chicken legs directly over the heated burners and sear for approximately 2 minutes on each side. Move the chicken to the indirect area of the grill, then close the cover and let the chicken cook for about 20 minutes.
After this, check the internal temperature of the meat using a meat thermometer. Insert the probe into the thickest part of the meat, being careful not to touch the bone. Chicken is safe to eat when it reaches an internal temperature of 165°F, but it’s recommended to cook thigh and leg meat to between 170-185°F.
Continue cooking and monitoring the chicken until it reaches the desired internal temperature. Then, open the grill cover and move the chicken back over the burner with direct heat. Add barbecue sauce if desired. Cook the chicken over direct heat, turning every few minutes, until the exterior is crispy and the internal temperature is 165-185°F.
Finally, remove the chicken from the grill and cover with foil. Let the meat rest, covered, for at least 10 minutes before serving.
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Rest the chicken
Resting the chicken is an important step in the cooking process. It allows the juices to redistribute, ensuring the chicken is juicy and tender. This step should not be skipped!
Once the chicken has reached the desired internal temperature, remove it from the grill and transfer it to a clean plate or tray. Do not cut into the chicken or pierce it with a thermometer immediately after removing it from the grill. This will cause the juices to escape, resulting in dry meat. Instead, cover the chicken loosely with foil. The foil will help retain heat and moisture.
Let the chicken rest for at least 10 minutes. This time allows the juices to redistribute, ensuring a juicy and tender final product. If you are cooking a whole chicken or larger pieces, such as chicken legs with the back attached, you may need to rest the meat for longer—around 15 to 20 minutes. Use this time to prepare any side dishes or sauces that you will be serving with the chicken.
After the chicken has rested, you can check the internal temperature again with a meat thermometer. Insert the thermometer into the thickest part of the meat, being careful not to touch the bone. The temperature should register at least 165°F for safe consumption. If the temperature has dropped below this, return the chicken to the grill for a few more minutes, then re-check the temperature.
Once the chicken has reached the correct temperature, it is ready to be served. Cut or carve the chicken as desired and enjoy! Remember that proper handling and cooking of chicken are crucial to food safety, so always ensure your chicken is cooked thoroughly before consuming it.
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Frequently asked questions
Pat the chicken legs dry with paper towels and, if you have time, place them on a wire rack over a baking sheet in the fridge to air-dry for a few hours.
Preheat your grill to medium-high heat, at a temperature of 400°F-450°F.
Sear the chicken legs for 2 minutes on each side over direct heat, then move to indirect heat and grill for about 20 minutes. Check the internal temperature and continue cooking until it reaches 165°F. Move the chicken back to direct heat and cook until the exterior is crispy and the internal temperature is 165-180°F.
Use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the meat, without touching the bone. Chicken is safe to eat at 165°F, but it is recommended to cook the thigh and leg meat to between 170-175°F.
