Name: Grilled Chicken Legs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 8 chicken drumsticks (about 2–2.5 pounds); 2 tablespoons olive oil; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon chili powder (optional, for heat); Fresh parsley, for garnish (optional)

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Get ready to transform your next cookout with these irresistible Grilled Chicken Legs. They’re everything you crave in a backyard barbecue classic: juicy on the inside, perfectly charred and smoky on the outside, and bursting with a blend of spices that leave every single bite craving another. This recipe is low-fuss, totally customizable, and nearly foolproof, whether you’re a grill master or firing up the barbecue for the very first time. You’re about to unlock your new favorite way to grill chicken legs, and trust me—you’ll want to put this recipe on repeat all summer long.

Grilled Chicken Legs Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of Grilled Chicken Legs is how simple the ingredient list is. Each element plays an essential role, from infusing flavor to ensuring that crispy skin we all love. Here’s everything you’ll need—and why!

Chicken drumsticks (8 pieces): The juiciest, most grill-friendly cut, drumsticks hold up beautifully to high heat and soak up any marinade.
Olive oil (2 tablespoons): Helps the spice blend stick and encourages that gorgeous, crispy skin.
Smoked paprika (1 tablespoon): Brings a deep, smoky flavor that mimics hours spent over a wood fire.
Garlic powder (1 teaspoon): Adds savory punch in every bite—so much easier and more even than fresh garlic for grilling.
Onion powder (1 teaspoon): Gives a gentle sweetness and rounds out the spice blend for comfort-food flavor.
Salt (1 teaspoon): Essential for tenderizing and boosting all the other flavors.
Black pepper (1/2 teaspoon): Adds balance and a touch of heat.
Dried thyme (1/2 teaspoon): Infuses an herby note that brightens the whole dish.
Chili powder (1/2 teaspoon, optional): For a little kick—adjust to your taste!
Fresh parsley, chopped (optional): Sprinkled over the top, it makes the finished chicken legs look as delicious as they taste.

How to Make Grilled Chicken Legs

Step 1: Prep the Chicken

Drying the chicken legs thoroughly is your secret weapon for crispy skin. After patting the drumsticks with paper towels, you’ll set the stage for the seasonings to grip the meat perfectly and for beautifully browned skin once the legs hit the grill.

Step 2: Whisk the Marinade

In a large bowl, whisk together your olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, thyme, and chili powder (if you like a bit of heat). This aromatic blend is what makes these Grilled Chicken Legs so special—smoky, savory, and deeply flavorful.

Step 3: Coat and Marinate

Add the chicken drumsticks to the bowl, turning them to make sure every nook and cranny gets covered with spice. Cover the bowl and marinate in the fridge for at least 30 minutes; if you have time, let them soak up the flavors for several hours or overnight for extra depth.

Step 4: Preheat and Prepare the Grill

About 15 minutes before you’re ready to cook, preheat your grill to medium-high (around 400°F). For the ultimate grilling experience, lightly oil the grates to prevent sticking. Charcoal grills will give even more smoky flavor, but a gas grill works perfectly, too.

Step 5: Grill the Chicken Legs

Place the marinated chicken legs on the hot grill, arranging them a little apart so each gets nice and crispy. Cook for 25–30 minutes, turning every 5–7 minutes for even charring. You’re looking for a deep golden skin and an internal temperature of 175°F. That’s when the fat renders and each leg is as juicy as can be.

Step 6: Rest and Garnish

Once your Grilled Chicken Legs are perfectly charred, remove them to a platter and let them rest for five minutes—this keeps them extra juicy. Finish with a sprinkle of fresh chopped parsley for color and a pop of freshness.

How to Serve Grilled Chicken Legs

Garnishes

A simple shower of freshly chopped parsley brings color and brightness, but you can get creative! Try sliced green onions, a dusting of extra smoked paprika, or even a drizzle of tangy barbecue sauce. Lemon wedges on the side also add a fresh, zesty note.

Side Dishes

Grilled Chicken Legs are fantastic alongside all your picnic favorites. Think classic potato salad, buttery corn on the cob, or a chilled cucumber salad to cool off the spice. Grilled vegetables—like bell peppers, zucchini, or asparagus—make for an easy, healthy pairing.

Creative Ways to Present

For a fun twist, stack the Grilled Chicken Legs log-cabin style on a large cutting board, garnish with a bouquet of fresh herbs, or serve them on a bed of grilled lemons. If you’re hosting a party, offer a few different sauces for dipping and watch everyone swoon.

Make Ahead and Storage

Storing Leftovers

Place any leftover Grilled Chicken Legs in an airtight container and store them in the refrigerator for up to 4 days. Make sure they cool completely before refrigerating to keep them juicy and flavorful.

Freezing

You can freeze cooked Grilled Chicken Legs for meal prep or future cravings. Wrap each leg tightly in foil, place in a freezer-safe bag or container, and freeze for up to 3 months. Thaw overnight in the fridge for best results.

Reheating

To bring back that succulent, just-grilled taste, reheat the chicken legs in a 350°F oven for about 15 minutes, or until they’re warmed through and the skin crisps up again. A quick pass under the broiler does wonders for regaining that charred crunch.

FAQs

Can I use boneless chicken for this recipe?

While boneless chicken can be grilled, this recipe really shines with bone-in drumsticks. The bone adds moisture and flavor, making Grilled Chicken Legs juicy and tender. Boneless cuts will cook faster, so be sure to adjust the timing if you try them.

How do I keep the chicken from sticking to the grill?

Always preheat your grill and make sure to lightly oil the grates before placing the chicken on. Also, don’t try to flip the legs too early—the meat will naturally release when it’s ready, making turning much easier.

What if I don’t have smoked paprika?

Regular paprika or even chili powder will work in a pinch, but smoked paprika gives Grilled Chicken Legs their signature flavor. If you want that hit of smokiness, consider grilling over charcoal or adding a handful of wood chips to your gas grill.

Can I marinate the chicken overnight?

Absolutely! Marinating overnight gives the chicken legs maximum flavor and tenderness. Just keep them covered in the refrigerator and they’ll be ready to grill anytime the craving hits.

How can I tell when the chicken legs are done?

The safest way is to use an instant-read thermometer—look for 175°F near the bone. Visually, expect crisp, golden skin with a few charred spots, and the juices should run clear when pierced.

Final Thoughts

Don’t be surprised if Grilled Chicken Legs become the star of your next cookout. With their bold flavor, effortless prep, and crowd-pleasing appeal, they’re destined to join your regular summer lineup. Gather your friends, fire up the grill, and let these juicy drumsticks steal the show!

Grilled Chicken Legs Recipe

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4.6 from 4 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy juicy and flavorful Grilled Chicken Legs with this easy recipe. Perfect for summer grilling, these drumsticks are seasoned with a blend of spices, then grilled to crispy perfection. A simple and delicious main course for any outdoor gathering.

Ingredients

Scale

Main Ingredients:

8 chicken drumsticks (about 2–2.5 pounds)

Seasoning:

2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon chili powder (optional, for heat)

Garnish:

Fresh parsley, for garnish (optional)

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Instructions

Prepare the Chicken: Pat the chicken legs dry with paper towels.
Marinate: In a large bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, thyme, and chili powder. Add chicken legs, coat well, cover, and refrigerate for 30 minutes to 12 hours.
Preheat the Grill: Heat the grill to 400°F.
Grill the Chicken: Grill the chicken legs for 25–30 minutes, turning every 5–7 minutes, until internal temperature reaches 175°F and skin is crispy and charred.
Rest and Serve: Let the chicken rest for 5 minutes before serving. Garnish with parsley if desired.