BBQ Grilled Chicken Legs

4 from 1 vote

These easy grilled chicken legs cook low and slow on the cool side of the grill, get brushed with BBQ sauce halfway through, then finish over the heat for crispy, caramelized skin. With just drumsticks, olive oil, a simple spice rub, and your favorite BBQ sauce, they're done in about 30 minutes of cook time and work on a gas or charcoal grill.

Prep Time10

Cook Time35

Total Time45

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 746kcal

Author: Samantha Erb

Ingredients

8–10 chicken legs
1 cup BBQ sauce
2 tablespoons olive oil
2–3 tablespoons Slap Ya Mama Seasoning OR for homemade spice rub, see below

Alternate homemade spice rub

2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Pat the chicken drumsticks dry with paper towels and place them on a plate or baking sheet. Drizzle with olive oil and coat them evenly with the dry rub. Let them rest to room temperature while preheating the grill.
Set up the grill with a hot side and a cool side. On a gas grill, heat one side to medium (400-450 degrees F) and leave the other side on low. On a charcoal grill, pour the lit coals onto one side only.
Place the drumsticks on the cool side of the grill, cover, and cook for 15-20 minutes, turning occasionally.
Brush the drumsticks with BBQ sauce. Keep grilling until a meat thermometer reads an internal temperature of 165 degrees F, about 15 more minutes.
Move the drumsticks in batches to the hot side of the grill for 5-7 minutes, turning them frequently, for crispy skin and a more tender dark meat.

Notes

For a gas grill, preheat one side to medium heat (400-450 degrees F) and leave the other on low.
For a charcoal grill, pour the lit coals onto one side only. That side is your hot side, and the empty side is your cool side

Bring the legs to room temperature so they cook evenly, start them on the cool side to keep the meat juicy without burning the skin, and brush the BBQ sauce on halfway through so it caramelizes without burning. Sear on the hot side at the very end for crispy skin and grill marks.

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the oven at 375 degrees F for about 10-15 minutes or on the grill for 5-7 minutes.

Nutrition