Tender Grilled Chicken Legs

Juicy tender grilled chicken legs offer the perfect blend of smoky flavor with a caramelized barbecue sauce that makes every bite irresistible. This recipe brings an affordable hearty dinner to your table that pairs well with just about any side dish. Whether you're cooking for a family barbecue or prepping meals ahead of time, these grilled chicken legs are versatile and crowd pleasing.

I first tried this recipe on a sunny weekend barbecue and now it has become a go to for family dinners. The kids love helping baste the sauce which makes it even more fun to make together.

Ingredients

• Light brown sugar: Adds a subtle sweetness to balance smoky spices choose a soft packed variety for better blending
• Garlic powder: Provides savory depth opt for fresh if you can for a punchier flavor
• Onion powder: Enhances overall savoriness check for a fine texture to blend evenly
• Smoked paprika: Gives the chicken a warm smoky tone Spanish smoked paprika is ideal if available
• Salt: Is essential to bring out all the flavors use kosher or sea salt for best results
• Black pepper: Adds mild heat and aroma freshly ground will give the best taste
• Ground mustard: Contributes a subtle tangy earthiness that complements BBQ sauce
• Chicken legs: Deliver juicy dark meat that resists drying out easily buy fresh not frozen when possible and pat dry before seasoning
• Barbecue sauce: Can be store bought or homemade thinning it with water helps it spread evenly during cooking
• Water: Loosens the BBQ sauce for easy basting without losing flavor

Instructions

Spoon together the Spice Mix:

Combine light brown sugar garlic powder onion powder smoked paprika salt black pepper and ground mustard in a small bowl Stir well until evenly mixed

Season the Chicken Legs:

Place chicken legs in a large bowl Sprinkle the spice mix over the chicken Stir with your hands or a spoon to coat every piece evenly Cover with plastic wrap and refrigerate for at least two hours or cook immediately if short on time

Prepare the Bbq Sauce:

In a separate bowl mix barbecue sauce with water to thin it out and make it easier to brush on set aside

Heat and Oil the Grill:

Clean the grill grates thoroughly Use a paper towel dipped in oil and tongs to coat the grates Preheat the grill to medium about 350 degrees Fahrenheit allowing it to reach steady heat

Start Grilling the Chicken:

Place the chicken legs skin side down on the grill Close the lid and cook turning every few minutes Use a meat thermometer to check internal temperature aiming for 130 to 140 degrees Fahrenheit This should take about 15 to 20 minutes depending on chicken size

Baste and Continue Cooking:

Brush barbecue sauce mixture onto all sides of the chicken legs Rotate the legs continuously every minute while basting This helps the sauce to caramelize and build multiple flavorful layers Continue grilling until the internal temperature reaches 165 degrees Fahrenheit or higher for extra tenderness This final phase usually takes about 10 minutes

Finish and Serve:

Once the chicken reaches desired doneness remove from the grill Let it rest briefly so the juices redistribute The skin should be crispy and caramelized with rich smoky flavors

The smoked paprika in this recipe is my favorite ingredient It lends an authentic smoky edge that takes the chicken beyond ordinary barbecue sauce I remember one summer when I doubled the paprika amount by accident and everyone declared it the best batch yet It gave the chicken a deep delicious flavor we still talk about today

Storage Tips

Store leftover grilled chicken legs in an airtight container in the refrigerator for up to four days To freeze wrap tightly in plastic wrap and place in a freezer safe container for best texture preservation Freeze for up to three months Reheat by wrapping in foil with a splash of water to maintain moisture Heat in oven at moderate temperature until warmed through

Ingredient Substitutions

You can swap chicken legs for thighs or bone in breasts but adjust cooking times accordingly to ensure proper internal temperature If you prefer a different flavor profile replace smoked paprika with chili powder or cayenne for heat Use honey or molasses in place of light brown sugar if preferred for a different sweet note in the spice rub

Serving Suggestions

Serve with classic coleslaw corn on the cob or grilled vegetables for a balanced meal Pulled chicken from leftovers works great in wraps tacos or atop salads for quick lunches A simple side of potato salad or baked beans complements the smoky richness of the chicken perfectly

These grilled chicken legs are smoky caramelized and reliably juicy making them ideal for weeknight dinners or weekend barbecues. Try the smoked paprika for an extra depth of flavor that keeps everyone coming back for seconds.

Common Recipe Questions

→ Do grilled chicken legs dry out easily?

No, dark meat like chicken legs retains moisture better than white meat and remains juicy even when cooked slightly longer.

→ Is marinating the chicken necessary?

Marinating enhances flavor but is optional; a dry rub or store-bought seasoning can also be used effectively.

→ Can I use other chicken cuts instead?

Yes, but cooking times will vary; ensure an internal temperature of at least 165°F for safety and tenderness.

→ What if the chicken cooks too fast on the grill?

Use a cooler zone on the grill by turning off gas on one side or moving coals to one side for indirect heat control.

→ Is it safe to add BBQ sauce while grilling?

Yes, but watch for flare-ups due to sugar; move chicken to a cooler side briefly when applying sauce to prevent burning.