How Long Should Chicken Legs Cook on the Grill? The Ultimate Guide to Juicy Perfection

Grilling chicken legs can be a bit tricky. Too little time and you’ve got unsafe raw chicken; too long and you’re left with dry, overcooked meat nobody wants to eat I’ve been grilling chicken legs for years, and I’m gonna share exactly how long those delicious drumsticks need on the grill for perfect results every single time

The Quick Answer: Grilling Time for Chicken Legs

For those in a hurry here’s what you need to know

Cook chicken legs on a medium-heat grill (350°F-400°F) for approximately 30-40 minutes total, flipping every 5-7 minutes until they reach an internal temperature of 165°F.

But if ya want truly amazing chicken legs, keep reading for all my tips and tricks!

Why Chicken Legs Are Perfect for Grilling

Before we dive into timing, let’s talk about why chicken legs are so awesome for the grill

• They’re more forgiving than chicken breasts (which dry out easily)
• The dark meat stays juicy even with longer cooking times
• Bone-in cuts add extra flavor
• They’re usually cheaper than other cuts
• Kids and adults both love ’em!

Preparing Your Chicken Legs for the Grill

Proper prep work makes a huge difference in how your chicken legs turn out.

Step 1: Marinade Magic

I always marinate my chicken legs for at least 30 minutes, but overnight in the fridge works even better! Here’s a simple marinade I use:

• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Mix everything together, pour over your chicken legs in a ziplock bag, and let those flavors soak in!

Step 2: Pat Dry Before Grilling

This step is super important but lots of folks skip it. About 15 minutes before grilling:

1. Take the chicken legs out of the fridge
2. Remove from marinade
3. Pat them dry with paper towels
4. Let them sit at room temperature for about 15 minutes

Drying them helps the skin crisp up instead of steaming, and the brief room-temp rest helps them cook more evenly.

The Perfect Grilling Process

Setting Up Your Grill

Whether you’re using charcoal or gas, you want to create two heat zones:

• Direct heat zone: For searing and creating crispy skin
• Indirect heat zone: For gentle cooking without burning

On a gas grill, turn half the burners to medium-high and leave the others off. For charcoal, pile the coals on one side.

Temperature Is Key

Aim for a grill temperature between 350°F and 400°F. This is the sweet spot for chicken legs.

Too hot (over 400°F) and the outside will burn before the inside cooks.
Too cool (under 325°F) and you’ll be waiting forever for them to cook through.

The Grilling Timeline

Here’s my fool-proof method for perfectly grilled chicken legs:

1. Initial sear: Place chicken legs on direct heat for 3-4 minutes per side to get nice grill marks and begin crisping the skin
2. Move to indirect heat: Transfer to the cooler side of the grill
3. Cover and cook: Close the lid to create an oven-like environment
4. Flip regularly: Turn the legs every 7-10 minutes for even cooking
5. Final temperature check: Start testing internal temp after about 25 minutes

Total cooking time will typically be between 30-40 minutes, but cooking times can vary based on:

• Size of your chicken legs
• Exact grill temperature
• Whether you’re using gas or charcoal
• How often you open the lid (try to minimize this!)

How to Know When Chicken Legs Are Done

I’ve seen too many people try to guess when chicken is done. Don’t do that! The ONLY reliable way to know for sure is with a meat thermometer.

Insert the thermometer into the thickest part of the leg (avoiding the bone) and look for a reading of 165°F. That’s the USDA recommended safe temperature for chicken.

Pro tip: I sometimes pull my chicken legs off at 160°F and let them rest, as the temperature will continue rising about 5 degrees while resting.

Common Grilling Times by Temperature

Here’s a handy reference chart I’ve put together from my experience:

Remember, these are just guidelines! Always use your meat thermometer for the final say.

Avoiding Common Mistakes

I’ve made plenty of mistakes grilling chicken legs over the years. Learn from me so you don’t have to make ’em too:

Mistake #1: Skipping the Marinade

Even a quick 30-minute marinade makes a huge difference in flavor and juiciness.

Mistake #2: Cooking on High Heat

High heat is great for steaks but terrible for chicken legs. You’ll end up with a burnt exterior and raw interior. Stick to medium heat!

Mistake #3: Not Using a Two-Zone Setup

Without an indirect heat zone to move your chicken to, it’s much harder to control the cooking.

Mistake #4: Forgetting to Rest the Meat

After your chicken reaches temperature, let it rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat instead of spilling out when you cut into it.

Mistake #5: Saucing Too Early

If you’re adding BBQ sauce or another sugary glaze, only apply it during the last 5-10 minutes of cooking. Otherwise, the sugar will burn!

Tips for Extra-Special Grilled Chicken Legs

Want to take your chicken legs to the next level? Try these tricks:

Score the Skin

Before marinating, make a few shallow cuts in the skin. This helps the marinade penetrate and creates more surface area for yummy crispy bits.

Try Dry Brining

The night before, rub the legs with salt and refrigerate uncovered overnight. This draws moisture to the surface, which gets reabsorbed, making the meat extra juicy.

Wood Chips for Smoky Flavor

On a gas grill, use a smoker box with soaked wood chips. On charcoal, toss a handful of soaked chips directly on the coals.

Spatchcock for Even Cooking

If you’re grilling whole leg quarters (thigh attached), consider spatchcocking (butterflying) them for more even cooking.

Serving Your Perfectly Grilled Chicken Legs

Once your chicken legs are done and have rested for 5-10 minutes, it’s time to eat! Here are some of my favorite sides to serve with grilled chicken legs:

• Corn on the cob (throw it on the grill too!)
• Coleslaw
• Potato salad
• Mac and cheese
• Grilled vegetables
• Baked beans

Frequently Asked Questions

Can I grill frozen chicken legs?

While technically possible, I don’t recommend it. Frozen chicken legs will cook unevenly and take much longer. Thaw them in the refrigerator for best results.

What’s the best way to prevent chicken legs from sticking to the grill?

Make sure your grill grates are clean and well-oiled before cooking. Also, don’t try to flip the chicken too early – it’ll naturally release from the grates when it’s ready to be turned.

Is it safe to eat pink chicken near the bone?

Sometimes chicken can look slightly pink near the bone even when fully cooked. This is due to the bone marrow and doesn’t necessarily mean it’s undercooked. Always use your thermometer – if it reads 165°F, you’re good to go!

How can I get crispy skin on my grilled chicken legs?

For extra crispy skin: 1) pat the skin dry before grilling, 2) start on direct heat to crisp the skin, 3) make sure your grill is hot enough, and 4) don’t overcrowd the grill.

How long do grilled chicken legs last in the refrigerator?

Properly stored in an airtight container, grilled chicken legs will last 3-4 days in the refrigerator.

Wrapping It Up

Grilling chicken legs doesn’t have to be complicated. Remember the basics:

• Preheat your grill to 350°F-400°F
• Use both direct and indirect heat zones
• Grill for about 30-40 minutes total
• Flip every 7-10 minutes
• Cook until the internal temp reaches 165°F
• Let rest for 5-10 minutes before serving

With these tips, you’ll be serving up juicy, perfectly cooked chicken legs every time you fire up the grill. Your friends and family will think you’re some kind of grilling genius!

What’s your favorite chicken leg marinade? Lemme know in the comments, and happy grilling!