Perfectly Grilled Chicken Legs in 3 Steps
You’ve probably endured your fair share of charred, dry chicken legs, but achieving perfectly grilled ones is actually quite straightforward. It all comes down to three key steps: preparation, grilling, and resting. By following these simple steps, you’ll be able to transform humble chicken legs into a succulent, flavorful dish that’s sure to impress. But what exactly does it take to get it just right? Let’s start with the first vital step, and you’ll be on your way to grilling like a pro – but for now, the secret to mouth-watering chicken legs remains just out of reach.
Key Takeaways
• Pat dry chicken legs and season with salt and a dry rub made from spices like paprika, garlic powder, and onion powder.
• Grill chicken legs at medium-high heat (400°F – 425°F) for 5-7 minutes per side, or until internal temperature reaches 165°F.
• Rotate chicken legs halfway through cooking to ensure even cooking and a perfect char.
• Let chicken legs rest for a few minutes after grilling to allow juices to redistribute and meat to relax.
• Slice chicken legs with a sharp knife, revealing crispy skin and tender meat, and serve with classic combinations like coleslaw and baked beans.
Prepare the Chicken Legs
You’ll need to rinse 4-6 bone-in, skin-on chicken legs under cold water, pat them dry with paper towels, and season both sides with salt. Don’t skip this step – it’s essential for removing any impurities and excess moisture from the chicken. Pat drying the chicken legs helps the seasonings adhere evenly and prevents steam from building up on the surface, which can prevent browning.
Next, you’ll mix your desired dry rub ingredients in a small bowl. You can use a store-bought mix or create your own blend using paprika, garlic powder, onion powder, and other spices. Don’t be shy – use enough to coat the chicken legs generously. You want that flavor to penetrate deep into the meat. Now, take each chicken leg and coat it evenly with the dry rub, making sure to get some under the skin as well. You can use your hands or a spoon to apply the rub.
Once you’ve coated all the chicken legs with the dry rub, let them sit at room temperature for about 30 minutes to allow the seasonings to absorb. This step is vital for developing flavor and tenderizing the meat. During this time, you can prepare your grill and get ready for the next step.
Grill to Perfection
With your chicken legs seasoned and ready to go, it’s time to throw them onto the grill and start building that perfect char. You want to get a nice sear on the outside while keeping the inside juicy and tender. To achieve this, you’ll need to pay attention to the temperature and cooking time.
| Grill Temperature | Cooking Time |
|---|---|
| Medium-High (400°F – 425°F) | 5-7 minutes per side |
| Medium (375°F – 400°F) | 7-9 minutes per side |
| Medium-Low (350°F – 375°F) | 9-11 minutes per side |
| Low (325°F – 350°F) | 11-13 minutes per side |
Place the chicken legs on the grill and close the lid. You’ll start to see a nice char forming after about 5-7 minutes. Use a thermometer to check the internal temperature of the chicken. You’re aiming for 165°F. Once you’ve reached the desired temperature, remove the chicken from the grill.
Remember to rotate the chicken legs halfway through the cooking time to guarantee even cooking. You can also use a grill mat or grill basket to prevent the chicken from sticking to the grates. Keep an eye on the chicken and adjust the cooking time as needed. With these tips, you’ll be on your way to perfectly grilled chicken legs.
Rest and Serve
After removing the chicken legs from the grill, let them rest for a few minutes to allow the juices to redistribute and the meat to relax. You’ve worked hard to get that perfect sear, and now it’s time to let the chicken recover from the intense heat. This step is essential, so don’t skip it! Letting the chicken rest will guarantee that the juices stay locked in, making each bite tender and flavorful.
As the chicken rests, you can start thinking about how you’re going to serve it. You can’t go wrong with a classic combo like coleslaw and baked beans, but feel free to get creative. Maybe you’re in the mood for something a bit more adventurous, like a fresh salad or some grilled veggies. The key is to keep things simple and let the chicken be the star of the show.
Once the chicken has rested for a few minutes, you’re ready to slice and serve. Use a sharp knife to cut into the meat, and watch as the juices flow out. You’ll know you’ve done it right when you see that perfect balance of crispy skin and tender meat. Now it’s time to grab a plate and enjoy the fruits of your labor. Savor that first bite, and you’ll know that all your hard work was worth it. Your perfectly grilled chicken legs are sure to be a hit with family and friends!
Frequently Asked Questions
Can I Use This Grilling Method for Chicken Thighs or Wings?
You can definitely use this grilling method for chicken thighs or wings, but you’ll need to adjust the cooking time. Thighs will take about 5-7 minutes per side, while wings will take around 3-5 minutes per side.
How Do I Prevent Flare-Ups When Grilling Chicken Legs?
You’re among the 75% of grillers who experience flare-ups! To prevent them when grilling chicken legs, you’ll want to trim excess fat, pat dry the skin, and keep a spray bottle of water nearby to douse any sudden flames.
Can I Grill Chicken Legs From Frozen, or Must They Be Thawed?
You can grill chicken legs from frozen, but it’s not recommended. Thawing them first guarantees even cooking and prevents bacterial growth. If you do grill from frozen, increase cooking time and temperature, and check for doneness carefully.
What Is the Safe Internal Temperature for Grilled Chicken Legs?
You’ll want to guarantee the chicken legs reach a safe internal temperature. It’s 165°F (74°C), and you can check it by inserting a food thermometer into the thickest part of the leg, avoiding any bones or fat.
Can I Store Leftover Grilled Chicken Legs in the Refrigerator or Freeze Them?
As it so happens, you’re wondering about the shelf life of your masterfully cooked chicken legs. You can store leftover grilled chicken legs in the refrigerator for up to 3 days or freeze them for up to 4 months.
