How to Grill Chicken Legs on a Rack for Juicy. Flavorful Results
Grilling chicken legs on a rack is a fantastic way to infuse flavor and achieve juicy, tender results. When done right, the rack allows for even cooking, prevents sticking and burning, and produces crispy skin with succulent meat. Follow these tips for grilling chicken legs on a rack to perfection every time.
Choose Your Chicken LegsThe first step is selecting your chicken legs. You can use either drumsticks or thighs for grilling on a rack. Drumsticks are the lower portion of the leg with more connective tissue making them juicier. Thighs have more fat and robust flavor. Bone-in chicken legs work very well because the bone conducts heat evenly during cooking. Opt for uniform sized legs for consistent doneness.
Prep the Chicken Legs
Proper prep ensures delicious, well-cooked chicken legs off the grill. First, wash the chicken legs and pat them completely dry. Then, trim off any excess fat or skin with kitchen shears for better searing. Season the chicken legs generously with salt, pepper, garlic powder, paprika and other spices. Allow them to marinate for added flavor – 30 minutes to overnight in the fridge is ideal. The acid in marinades helps tenderize the meat.
Set Up the GrillYou’ll want hot and cooler areas on the grill so prep it for indirect cooking. For charcoal bank coals to one side. For gas, turn off one of the burners. Oil the hot zone well to prevent sticking. Place a grill rack over the indirect zone and oil it too. Preheat the grill to medium high, around 375°F to 400°F.
Cook on the Rack
Place chicken legs skin-side down on the hot zone first to sear. Flip occasionally until browned, about 5-6 minutes. Move the legs skin-side up onto the grill rack and cook over indirect heat, with the lid closed, until cooked through. Rotate every 10 minutes. Bone-in thighs take 18-22 minutes, bone-in drumsticks 15-18 minutes to reach 165°F internal temperature.
Check for Doneness
Test doneness by temperature and visual cues. Insert an instant read thermometer into the thickest part of each chicken leg, avoiding the bone. It should read 165°F when done. The juices will run clear and the meat will pull back from the bone easily. The skin will be crisped and browned. If legs need more time, move them to the hot side again to finish cooking.
Allow to Rest
Never cut into chicken legs immediately after grilling. Let them rest for 5-10 minutes so juices redistribute evenly throughout the meat. Tent them loosely with foil as they rest for optimal moisture and temperature.
Serving Suggestions
Grilled chicken legs pair well with many flavors. Try a spritz of lemon or lime juice. Offer sauce on the side, like barbecue, teriyaki or chimichurri. Serve with roasted veggies, pasta salad or oven fries. Add coleslaw, beans or corn bread for a complete meal.
Helpful Tips for Best Results
- Use chicken legs of similar size for even cooking. Marinate for extra juicy, tender meat.
- Indirect heat prevents flare ups and allows legs to cook evenly without burning.
- Use an instant read thermometer to check doneness; chicken should reach 165°F.
- Let chicken legs rest before cutting for juicier meat.
- Switch legs back to direct heat at the end to crisp the skin if needed.
- Avoid basting chicken with sugary sauces which can burn quickly over high heat.
Common Grilling Mistakes
Several common mistakes can lead to poor results when grilling chicken legs on a rack. Avoid these pitfalls:
- Not preheating the grill sufficiently, leading to uneven cooking.
- Putting chicken directly over heat without searing first, causing sticking and burning.
- Neglecting to use a thermometer to confirm doneness at 165°F.
- Cutting into chicken legs too soon without allowing time to rest.
- Applying sauce too early rather than at the end for better caramelization.
- Overcrowding the grill, which steams the chicken rather than searing it.
With the right techniques, grilling chicken legs on a rack delivers optimum flavor and texture. Allowing the rack to elevate the chicken legs from direct heat promotes even cooking. Searing them first then finishing over indirect heat keeps the meat deliciously succulent. Checking temperature and permitting resting time guarantees ideal doneness. Follow these guidelines for mouthwatering grilled chicken legs off your barbecue every time.
❤️ Why You’ll Love This Recipe
Smoky, Saucy Perfection – Sweet and smoky dry rub + sticky BBQ glaze = unforgettable flavor.
Tender & Juicy – Cooked low and slow, then finished with saucy, high-heat caramelization.
BBQ Crowd Favorite – Perfect for backyard cookouts, picnics, or casual weeknight dinners.
Budget Friendly – Chicken legs are affordable and packed with flavor.
More Grilling Recipes
See nutrition information in the recipe card below. Nutrition values are estimates and will vary based on ingredients used.
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FAQ
How long does it take to cook chicken legs on a rack in the grill?
Place chicken legs on preheated grill over direct heat. Grill for 30 minutes, rotating every 10 minutes, or until they reach an internal temperature of at least 165 degrees Fahrenheit. They’ll have a nice char on them by then, too. Allow to rest 5 minutes before serving.
Can you cook chicken on top rack of grill?
Either set the coals of the grill all on one side so you have a cool spot, put the chicken on the top rack of the grill, farther away from the heat, or, if you have a gas grill, just turn the heat to low. Slow and steady makes the best BBQ chicken.
What are some common mistakes when grilling chicken legs?
- 1. Putting Cold, Damp Chicken on the Grill
- 2. Slathering on Barbecue Sauce Too Soon
- 3. Forgetting the Salt (and Seasoning in General)
- 4. Grilling Without a Thermometer
- 5. Skipping the Resting Period
What’s the best way to grill chicken drumsticks?
… Preheat your grill to medium heat, then place the chicken drumsticks on the grill for about 5-10 minutes, turning occasionally until they are heated through …Apr 21, 2024
How do you cook chicken legs on a grill?
To cook chicken legs on direct heat, preheat the grill to medium-high heat. Place the chicken legs directly over the flames or hot coals and cook for about 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remember to flip the legs regularly to ensure even cooking and to prevent burning.
How do you cook chicken on a gas grill?
Use a grill brush to scrub the grates clean. Preheat the Grill: Turn on your gas grill to high (or medium) heat and close the lid to let it preheat for about 10 minutes. A properly heated grill helps to sear the chicken quickly, keeping it juicy inside. Temperature Check: After preheating the grill, turn the grill on low heat (or medium-low).
How long should chicken legs be cooked per side?
Experience-based Approach: Based on years of grilling chicken legs, a general rule of thumb is to grill them for about 20-25 minutes per side. This timing may vary depending on the thickness and size of the chicken legs. Thicker chicken legs will require slightly longer cooking times, while smaller ones may cook more quickly.
Can you cook chicken legs on a charcoal grill?
Charcoal: If you’re using a charcoal grill, you can give a quick sear for the chicken legs by first placing them directly over the hot charcoal for about 1 to 2 minutes. Then move them to the cooler part of the grill to avoid burning. Check the chicken legs every 5 minutes.
How long should chicken legs be marinated before grilling?
Common ingredients include salt, pepper, paprika, garlic powder, and cayenne pepper. Resting Time: Allow the chicken legs to marinate or sit with the rub for at least 30 minutes. For the best results, refrigerate them overnight to let the flavors penetrate deeply. The grill setup plays a critical role in achieving perfectly cooked chicken legs.
Are grilled chicken legs good for grilling?
Grilled chicken legs are a favorite for BBQ enthusiasts and casual grillers alike. They’re juicy, flavorful, and easy to prepare, making them a go-to choice for backyard gatherings or weeknight dinners. To ensure your chicken legs turn out perfectly every time, you’ll need the right preparation, seasoning, and grilling techniques.