Ever wondered how to grill chicken legs? These are some of the best grilled chicken legs you can make at home. Below you’ll find a clear, step-by-step guide and a simple, flavorful dry rub that yields crispy, charred skin and juicy meat.
This post explains how to make a homemade chicken dry rub and gives an easy-to-follow tutorial for a reliable grilled chicken legs recipe.
Delicious Chicken Legs on the Grill
Grilled chicken legs are a favorite for warm-weather cooking: they’re affordable, easy to prepare, and pack excellent flavor. The bone helps keep the meat moist, while a touch of char from the grill adds the ideal finish. The dry rub below brings the signature savory, slightly sweet, and smoky notes.
Because chicken legs are inexpensive, opting for organic or free-range when you can is a smart choice — the texture and flavor difference is noticeable. This recipe uses 1 lb. of chicken legs (about 4–6 medium drumsticks), and it’s simple to scale up for larger gatherings.
Tip: If you want alternatives, try baked or smoked chicken legs prepared with the same dry rub for a different result.
What kind of chicken legs should I buy for grilling?
Choose organic, all-natural, or free-range chicken if possible. While slightly pricier, these options generally offer better flavor and texture. When bought in pounds, chicken legs remain one of the more budget-friendly cuts, so upgrading is often worthwhile.
This recipe calls for 1 lb. of chicken legs, which typically yields about 4–6 medium drumsticks. You can double or triple the ingredients to feed more people.
Best Homemade Dry Rub for Chicken Legs
Making your own dry rub means no additives and full control over salt, spice, and sweetness. This blend gives crisp, flavorful skin and complements the natural richness of the drumsticks. Make a double batch to keep on hand for future meals.
- garlic powder
- onion powder
- coconut sugar or brown sugar
- paprika
- chili powder
- chipotle powder
- ground cinnamon
- ground mustard seed
- salt
- pepper
Want more heat? Add a pinch of cayenne pepper.
Why make your own dry rub?
Homemade dry rubs have no preservatives and let you adjust flavor and salt to your preference. They’re versatile and easy to store in an airtight container for several months.
If you prefer a different approach, a marinade also works well for grilled chicken.
Grilled Chicken Legs FAQ
Plan on about 15–20 minutes, but rely on internal temperature for doneness. Chicken is safe when it reaches 165ºF.
Heat the grill to roughly 425ºF (medium-high). Keep an eye on the legs and rotate them every 5 minutes to prevent burning and ensure even cooking.
Yes. Drumsticks provide protein and are a nutritious option, especially when seasoned with a homemade rub rather than heavily processed sauces.
Both work well. Gas grills are easier to control for consistent heat; charcoal adds a smoky flavor that many people love.
Cook them over direct medium-high heat to crisp the skin while preserving moisture. Monitoring internal temperature and rotating often prevents overcooking.
Try it!
Thermoworks Thermapen
A good instant-read meat thermometer removes guesswork and ensures perfectly cooked chicken. Use one to confirm the internal temperature reaches 165ºF before serving.
Serving Suggestions
Serve grilled chicken legs as they are or brush lightly with your favorite barbecue sauce. These sides pair particularly well:
- Grilled parmesan corn
- Potato salad
- Grilled asparagus
- Grilled Brussels sprouts
- A simple fruit crisp for dessert
- Air-fried or roasted zucchini
TUTORIALS
How to Grill Your Favorite Meat
- Grilled chicken breast
- Grilled salmon
- Grilled pork chops
- Grilled chicken thighs
- Grilled flank steak
- Grilled whole chicken
- Grilled pork tenderloin
- Grilled chicken legs
- Grilled shrimp
- Grilled scallops
- Grilled ribs
Grilled Chicken Legs
Ingredients
- 1 lb. chicken legs (about 4–6 legs)
- 2 tablespoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons coconut sugar or brown sugar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground chipotle powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mustard seed
- 1/2 teaspoon table salt
- 1/4 teaspoon ground pepper
- Optional: 1/2 cup BBQ sauce for serving
Instructions
- Preheat the grill to 425ºF.
- Make the dry rub by combining the spices in a small bowl. This yields roughly 4.5 tablespoons.
- Leave the skin on the chicken legs. Coat each leg with 1–2 teaspoons of dry rub, pressing the seasoning into the skin so every area is covered. Reserve any leftover rub in an airtight container.
- Oil the grill grates or spray with nonstick spray. Grill the legs directly over the heat at 425ºF for about 15–20 minutes, rotating every 5 minutes. Cook until the internal temperature reaches 165ºF (remove a few degrees earlier if you prefer carryover cooking).
- Remove the legs from the grill and let them rest for 5 minutes before serving.
- Serve as-is or brush with BBQ sauce, if desired.
Tips & Notes
- Don’t skimp on the dry rub — it creates crunch and flavor.
- Use an instant-read thermometer to ensure proper internal temperature and avoid overcooking.
Watch It
Nutrition
Nutrition information is an approximation.
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Photography by: The Wooden Skillet