Grilled chicken legs are the ultimate cookout favorite, with a perfect balance of juicy, tender meat and a delightful smoky char on crispy skin. Unlock the secrets to grilling these flavorful, crowd-pleasing delights, ensuring that your next BBQ is finger licking good.
Contents
Grilled chicken leg quarters may be one of the simplest, down-home meals you can make. An easy marinade and simple rub goes a long way for ensuring juicy, tender dark meat with that flame-kissed flavor you can only get from a grill.
Ingredients
- ▢ 3 – 4 lbs chicken leg quarters
- ▢ 1 Grilled chicken marinade
- ▢ 1 tbsp olive oil
- ▢ 1 tbsp salt
- ▢ 1 tsp pepper
- ▢ 1 tbsp Spice blend*
Instructions
Marinate the chicken
-
Remove the chicken legs from the package and pat them dry with a paper towl.
-
Whisk the ingredients together for the marinade and place the leg quarters in a large Ziplock bag.
-
Pour the marinade over the top, seal the bag, and chill in the fridge for at least 30 minutes or up to 6 hours.
Prep the Grill
-
When ready to cook, prep your grill for a 2-zone fire by adding charcoal in a charcoal chimney.
-
Ignite from underneath the chimney with an all-natural fire starter and lighter.
-
When the charcoal is 70% ashed over, about 10-15 minutes, carefully pour the charcoal on one side of the grill.
-
Add the grill grate and clean and oil it.
-
Cover the grill with the lid and open the air vents to allow the grill to preheat to 350-400 degrees F.
-
Meanwhile, remove the chicken from the marinade.
Grill the Chicken
-
When the grill has preheated, using long tongs, add the chicken, skin side up, to the cooler side of the grill.
-
Cover the grill with the lid and allow the chicken legs to cook for about 20-25 minutes, Rotating as needed to ensure even cooking from the chicken leg to thigh.
-
Then, transfer the chicken to the hot side of the grill, skin side down to sear, keeping a watchful eye and long tongs to easily maneuver the chicken and avoid flare-ups.
-
Flip the chicken skin side up when the skin is crispy to get a char on the bone side.
-
The chicken is cooked when it reaches 165 degrees F with an instant-read thermometer, but we like to take our dark meat to 175-180.
Rest and Serve
-
Transfer the chicken from the grill to a clean serving platter or cutting board and tent with foil to rest for 5 minutes.
-
Serve the grilled chicken legs hot with your favorite sauces and side dishes.
Nutrition
Serving: 1g | Calories: 450kcal | Carbohydrates: 2g | Protein: 32g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 1312mg | Potassium: 431mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 194IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 2mg
