Barbecued chicken legs are a classic summer cookout dish. The smoky, sweet flavor of chicken legs slathered in barbecue sauce is irresistible. While grilling chicken legs is easy, it does take some time to cook them properly on the barbecue. Undercooking can lead to raw chicken, while overcooking results in dry, chewy meat. So how long should you expect grilled chicken legs to take?
Average Grill Times for Chicken Legs
The average time to grill bone-in, skin-on chicken legs is about 25-30 minutes total. This allows enough time for the interior of the chicken to cook through fully while the outside gets nicely browned and crisp.
Here is a timeline of what to expect when grilling chicken legs
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5 minutes – Sear chicken legs skin-side down over direct high heat to start rendering fat and browning the skin
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15 minutes – Move chicken legs to indirect heat or turn down grill. Cook turning occasionally until chicken is nearly cooked through.
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5 minutes – Brush chicken legs with barbecue sauce. Grill over direct heat to caramelize the sauce.
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5 minutes – Rest chicken legs off heat before serving.
While 25-30 minutes is typical, the exact time can vary based on a few factors. Thicker chicken pieces may need a little longer. Whole chicken leg quarters (drumstick + thigh still attached) may take closer to 35-40 minutes since there is more meat.
Factors That Affect Grill Times
Several variables impact how quickly chicken legs will cook on the barbecue. Consider the following factors that can lengthen or shorten the time:
Thickness and size of chicken cuts – Larger, meatier chicken thighs will need more time than smaller drumsticks.
Bone-in vs boneless – Bone-in chicken legs cook slower than boneless since the bone partly insulates the meat. Go for bone-in for juicier meat.
Skin on vs skinless – Chicken legs cook quicker without the skin, but skinless results in drier meat. Keep the skin on.
Grill temperature – Hotter heat around 400°F sears the outside faster. Cooler heat around 300°F gives a more even, gentle cook.
Direct vs indirect heat – Sear over direct heat, then finish cooking over indirect heat to prevent burning.
Quantity you are cooking – Grilling a large batch of chicken legs can increase cook time. Avoid overcrowding.
Brining or marinating – A salt and sugar brine keeps chicken moist but can extend cooking time slightly.
Barbecue sauce – Saucing too early can cause burning or uneven cooking. Wait until the end.
Altitude – At higher elevations, food cooks slower from lower atmospheric pressure. Add 5 minutes.
How to Tell When Chicken Legs Are Done Grilling
With so many factors impacting cook times, the best way to tell when your barbecue chicken is done is to use a meat thermometer. Chicken is safely cooked through once it reaches an internal temperature of 165°F.
For bone-in chicken legs, aim for between 170-175°F for the juiciest results. Insert the thermometer probe into the thickest part of the meat, taking care not to touch the bone.
If you don’t have a thermometer, you can also use visual cues:
- The meat juices run clear when pierced with a fork
- The chicken leg meat near the bone is no longer pink
- The skin is deeply browned and crisp
When in doubt, cut into a piece of chicken to inspect the interior and ensure there is no visible raw pink meat. Remember, grilling times are a guide, but always rely on temperature for doneness.
Tips for Perfectly Grilled Chicken Legs
Follow these tips for crispy, juicy barbecue chicken legs every time:
- Pat chicken legs very dry before grilling for crisper skin
- Use a barbecue rub or spice mix under the skin
- Sear skin-side down first over direct heat
- Move chicken legs to indirect heat to finish cooking
- Baste with barbecue sauce just during the last few minutes
- Allow chicken legs to rest 5-10 minutes before serving
- Check temperature using a meat thermometer for accuracy
With the right technique, you can achieve tender and moist chicken legs with crispy charred skin full of smoky barbecue flavor. Mastering the grill times helps you avoid under or overcooking. For the most reliable results, grill for 25-30 minutes but always rely on the temperature reading. Now that you know about how long chicken legs take on the barbecue, get outside and fire up the grill!
How to tell when chicken thighs and legs are done
Visually, the skin will be golden brown and crispy with grill marks and some charred bits. When you pierce the meat, the juices should run clear. The color of the meat is not always the best key indicator. Fully cooked chicken can sometimes be a little bit pinkish, especially near the bone. This is particularly true of young chickens whose bones and skin are still very permeable. No need to panic!
The best way to tell when chicken is done is to use an instant read meat thermometer. Insert the probe into the thickest part of the thigh and the thickest part of the meat on the drumstick, being careful not to touch the bone. Chicken is safe to eat when it reaches an internal temperature of 165 degrees f, but it’s recommended to cook thigh and leg meat to between 170-175 degrees f.
Yes. If you don’t have a grill or your backyard bbq got rained out, you can do this in the oven. Follow the same prep instructions and preheat the oven to 400 degrees f. Place the chicken on wire rack, skin side up, over a baking sheet. Bake for 25 minutes. Turn the oven up to 425 degrees f. Baste with BBQ sauce and cook for 5-7 minutes. Turn, baste the chicken on the other side and cook for another 5-7 minutes.
Yes. You can use this method with skin on bone in chicken breast. Adjust the cook time as necessary and remove the chicken from the heat when it reaches an internal temperature of 165 degrees. I do not recommend using boneless skinless chicken breast. Bone-in, skin-on cuts are best for this bbq chicken recipe.
3-4 days. Store any leftovers in an airtight container in the fridge. Heat leftovers in the microwave or in the air fryer to crisp up the skin. To freeze, place leftover chicken in a freezer safe bag or container and remove as much air as possible. Note the date and freeze for up to 3 months. Thaw in the refrigerator overnight and thoroughly reheat before serving.
How to grill chicken legs and thighs on a charcoal grill
Set up two zones on the grill by lighting your charcoal on one side with a chimney starter. When the coals are white hot, pour them in an even layer over just one side of the bottom grate. The area directly over the coals is your hot zone and the other side is the cool zone for indirect heat.
Place the chicken pieces over the heat source, making sure the thighs are skin side down. Turn the drumsticks every few minutes until it’s browned and crispy on all sides. Turn the thighs over and place them over the indirect heat once the skin is brown and crispy. Move the drumsticks over to the cool zone side of the grill, cover and cook for another 20 minutes, turning the drumsticks every five minutes or so. Brush the chicken with bbq sauce, cook for 1-2 minutes, turn and brush again and cook for another few minutes until sauce is sticky and caramelized.
Total cook time will be about 25-30 minutes.
Green Mountain Grills Competition BBQ | Chicken Legs
FAQ
How long does it take to grill chicken legs on the barbecue?
For perfectly succulent chicken drumsticks, a grilling time between 25-30 minutes is ideal for almost any recipe. Overcooking can char and dry your meat, but you want to make sure you don’t undercook poultry either.
Should you grill drumsticks with the lid open or closed?
When grilling chicken drumsticks, it’s generally best to grill them with the lid closed. This helps to maintain a consistent temperature and allows the heat to circulate around the chicken, cooking it more evenly and thoroughly.