Grilled Chicken Legs

My recipe for grilled chicken legs makes juicy drumsticks with crispy skin and layers of smoky, savory flavor! I love how simple the prep is for an easy weeknight dinner that tastes like a summer cookout any time of the year.

My favorite way for grilling chicken legs

Summer and early fall nights always get me super excited for grilling. Even when my family is running around between soccer and other activities, I always find a way to turn the grill on, especially for my grilled chicken legs.

There’s just something about grilling chicken legs in BBQ sauce that gets me. Even my son Connor comes over to me, sniffing the air, smiling when he smells that sweet and smoky smell.

So, I made my recipe super easy so I could toss it together even on busy weeknights! I love spending the nights outside on the grill with him while watching him eat every bite with BBQ sauce all over his hands, face, and… his shirt. But memories!

For more delicious grill recipes, check out my recipes for grilled chicken thighs, grilled chicken wings, grilled chicken tenders, grilled sirloin steak, grilled pork chops, and grilled London broil!

Grilled chicken legs ingredients

• Chicken drumsticks/chicken legs – I always bring them to room temperature before grilling so they cook evenly and stay tender. Dark meat holds onto its juiciness better than chicken breasts, which makes drumsticks ideal for grilling.
• Favorite BBQ sauce – I usually reach for a sweet and smoky sauce, but it can be fun to experiment with flavors! The sauce caramelizes on the grill and adds a glossy finish.
• Olive oil – A light drizzle helps the spice rub stick and keeps the drumsticks from sticking to the grates. I sometimes swap in avocado oil if that’s what I have on hand.
• Spice rub – I like using Slap Ya Mama seasoning for its bold flavor, but any BBQ rub works well. I’ve also used a homemade spice blend with onion powder, garlic powder, paprika, salt, and pepper.

How to grill chicken legs

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Pat the chicken drumsticks dry with paper towels to remove excess moisture, then place them on a plate or baking sheet. 

STEP TWO: Drizzle them with olive oil and coat them evenly with the dry rub. Let them rest at room temperature for 30 minutes.

STEP THREE: For a charcoal grill, light the coals and pour them onto one side of the grill only to create a direct heat zone. The other side with no coals underneath is the indirect heat zone.

For a gas grill, preheat one side to medium heat and leave the other on low heat. Clean the grill grate thoroughly before adding the drumsticks.

STEP FOUR: Place the drumsticks on the indirect side of the grill, cover, and cook for 15-20 minutes, turning occasionally.

STEP FIVE: At the 15-20 minute mark, brush the chicken legs with BBQ sauce. 

STEP SIX: Grill the drumsticks until the internal temperature reaches 165 degrees F when checked with a meat thermometer.

STEP SEVEN: Move the drumsticks in batches to the high heat zone for 5-7 minutes, turning them frequently, for crispy chicken skin.

Tips for the best grilled chicken legs

• I always pat the drumsticks dry before seasoning so the skin gets crispy instead of steaming.
• Bringing the legs to room temperature makes it easier to evenly cook chicken drumsticks on the grill. I let them sit out for about 30 minutes.
• It’s important to clean and oil the grill grates before grilling chicken legs to remove any old food or char.
• Starting the chicken legs over indirect heat keeps the meat juicy without burning the skin.
• I brush the BBQ sauce onto the chicken halfway through so it caramelizes without burning.
• I sear the BBQ chicken legs on the grill over direct heat at the very end to get that crispy skin and grill marks that makes these grilled drumsticks so irresistible!

grilled chicken legs Variations and Substitutions

• I sometimes make a homemade dry rub with 2 teaspoons of onion powder, 2 teaspoons of garlic powder, 1 teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper for a simple boost of flavor!
• I’ll skip grilling chicken legs over direct heat if I’m low on time. The skin doesn’t get crispy, but the meat is still super juicy and flavorful.
• For a spicy version, I’ll brush the chicken legs on the grill with Buffalo sauce or hot sauce.
• To get the legs really caramelized, I’ll replace some or all of the BBQ sauce with honey to brush over the drumsticks.
• When I want to switch up the flavor, I’ll use different spice rubs like Cajun or Mediterranean to keep things interesting.

What to serve with BBQ chicken legs on the grill

For cookouts, I love serving my grilled chicken legs recipe with classic summer sides like coleslaw, watermelon salad, or caprese salad.

If I’m craving a warm, savory side, I’ll whip up sweet potato cornbread, garlic green beans, or Velveeta mac and cheese!

Grilled chicken legs FAQs

How should I store leftover grilled chicken drumsticks?

I store my leftover grilled chicken legs in an airtight container in the refrigerator for up to 3–4 days. If I want to keep them longer, I wrap them in foil or place them in a freezer-safe bag and freeze them for up to 3 months.

How long to grill chicken legs

When I grill chicken drumsticks, I cook them over indirect heat for about 15–20 minutes before brushing with sauce. Then I continue grilling until the internal temperature reaches 165 degrees F, which usually takes another 15 minutes. If I want crispy skin, I’ll move them to direct heat for another 5-7 minutes.

How do I reheat leftovers?

I like to reheat grilled chicken legs in the oven at 375 degrees F for about 10–15 minutes to bring back the crispy skin. If I already have the grill going, I’ll pop the chicken legs back on for 5-7 minutes, turning occasionally.

More Easy Chicken Recipes

• Baked chicken legs
• Breaded chicken cutlets
• Baked chicken wings
• Chicken tater tot casserole
• Grilled chicken wings