Perfectly Grilled Chicken Legs: How Long to Cook for Juicy, Crispy Results

Ever stood by your grill, tongs in hand, wondering if those chicken legs are done yet? I’ve been there too many times! After years of trial and error (and some embarassingly burnt offerings to my dinner guests), I’ve finally mastered the art of grilling chicken legs to perfection. Today, I’m sharing everything I’ve learned about timing, temperature, and technique for the most delicious grilled chicken legs you’ve ever tasted.

The Quick Answer: Grilling Time for Chicken Legs

If you’re in a hurry, here’s what you need to know:

• Traditional direct heat method: About 25-30 minutes over medium heat, turning occasionally
• Preferred indirect heat method: About 50 minutes over indirect heat until 185-190°F internal temperature, plus 5 minutes over direct heat to crisp the skin

But wait! There’s more to grilling great chicken legs than just knowing the time Let’s dive deeper into why these methods work and how to get the best results

Why Chicken Legs Need Special Treatment

Before we get into the timing details it’s important to understand why chicken legs require different cooking than, say, chicken breasts.

According to America’s Test Kitchen, drumsticks have been somewhat neglected compared to trendy thighs, popular breasts, and sports-bar wings. But with their built-in handles and convenient size, they’re perfect for cookouts!

Chicken legs contain dark meat with lots of connective tissue (collagen). This collagen needs time to break down into gelatin, which happens between 140°F and your final cooking temperature. The more time the meat spends in this range, the more tender and juicy it becomes.

While chicken is technically food-safe at 165°F, dark meat actually benefits from being cooked to a higher temperature of around 185-190°F, especially when done slowly. This higher temp gives the collagen time to transform into rich gelatin that lubricates the muscle fibers.

Two Methods for Grilling Chicken Legs

Method 1: Direct Heat (Faster but Riskier)

This is the traditional approach many people use:

1. Preheat grill to medium heat
2. Place chicken legs directly over heat source
3. Grill for about 25 minutes, turning frequently
4. Cook until internal temperature reaches 165°F minimum (185°F preferred)

Pros:

• Faster cooking time (about 25 minutes)
• Less fuel consumption

Cons:

• Requires constant attention to prevent flare-ups
• Skin often tears when sticking to grates
• Can result in scorched exterior with rubbery skin
• Meat can be tough and somewhat dry

Method 2: Indirect Heat (Slower but Better)

This is the method recommended by America’s Test Kitchen:

1. Light a full chimney of charcoal
2. When charcoal is partially covered with ash, pour it over half the grill
3. Place chicken legs skin-side down on the cooler side of the grill
4. Cover and cook for about 50 minutes total, rearranging pieces halfway through
5. When internal temperature reaches 185°F, move to hot side for 5 minutes to crisp skin
6. Remove and serve

Pros:

• Produces juicy, tender meat
• Properly rendered, crispy skin
• No flare-ups to manage
• Less hands-on attention needed

Cons:

• Takes about twice as long (50 minutes plus 5 for crisping)
• Uses more fuel

Pro Tip: The Brining Secret

For extra-juicy results, America’s Test Kitchen recommends brining your chicken legs. Normally dark meat doesn’t need brining, but since we’re cooking these to a higher temperature, a 30-minute brine makes a noticeable difference.

Why brining works with this method:

• The long cooking time needed to reach 185-190°F plus the dry heat of the grill can compromise juiciness
• Brining dissolves some proteins, making them better able to hold moisture
• Result: ultra-tender drumsticks that are also wonderfully juicy

How to Check for Doneness

Don’t rely solely on cooking time! Use a good meat thermometer for best results.

Important temperature tip: When checking chicken legs, be careful not to touch the bone with your thermometer probe. The bones can be about 5°F hotter than the meat. For an accurate reading:

1. Insert the probe into the thickest part of the drumstick until it hits the bone
2. Pull back about ¼ inch
3. Read the temperature
4. Look for 185-190°F for optimal tenderness

Adding Flavor to Your Grilled Chicken Legs

While timing is important, flavor is what makes grilled chicken legs memorable. Here are some options:

Spice Rubs

America’s Test Kitchen recommends using spice rubs instead of marinades. They add flavor without causing flare-ups or making eating messy like glazes do.

A basic spice rub might include:

• Sugar (helps spices stick)
• Paprika
• Chili powder
• Garlic powder
• Cayenne
• Salt and pepper

Other Flavor Options

• Barbecue spice rub: Perfect for traditional BBQ flavor
• Jerk-style spice rub: Brings Caribbean flair
• Ras el Hanout: North African flavors with warm spices

Common Mistakes to Avoid

I’ve made all these mistakes so you don’t have to!

1. Cooking only to 165°F – While safe, this temp doesn’t allow collagen to break down. Go higher for better texture!
2. Constant direct heat – This causes flare-ups and uneven cooking
3. Not arranging for even cooking – Rotate and rearrange pieces for consistent results
4. Skipping the final crisping – Those last 5 minutes over direct heat make all the difference for the skin
5. Letting the thermometer touch the bone – This gives falsely high readings

My Foolproof Method for Perfect Grilled Chicken Legs

Here’s the exact method I use now after learning from America’s Test Kitchen:

1. Brine the chicken legs (optional but recommended)

   • 2 tablespoons salt in 1 quart cold water
   • Soak for 30 minutes
   • Pat dry thoroughly

2. Apply a spice rub (if desired)

   • Pat chicken dry first
   • Apply generously
   • Let sit for up to an hour for flavors to penetrate

3. Set up the grill for indirect cooking

   • For charcoal: coals on one side only
   • For gas: heat one side to medium-high, leave other burners off

4. Cook indirectly first

   • Place legs on cool side of grill, skin side down
   • Cover and cook about 25 minutes
   • Rearrange pieces for even cooking
   • Continue cooking another 25 minutes or until internal temp reaches 185°F

5. Finish with direct heat

   • Move legs to hot side of grill
   • Cook 2-3 minutes per side until skin is crispy
   • Watch carefully to prevent burning

6. Rest before serving

   • Let rest 5 minutes before serving
   • This allows juices to redistribute

When it comes to grilling chicken legs, patience truly pays off. While you can grill them in about 25 minutes over direct heat, the indirect method (about 50 minutes plus 5 for crisping) yields dramatically better results: tender, juicy meat with perfectly rendered, crispy skin.

For the best results, remember:

• Use indirect heat for most of the cooking
• Cook to 185-190°F internal temperature
• Brine for 30 minutes before cooking if possible
• Use a good spice rub for added flavor
• Finish over direct heat for crispy skin

Now that you know the secrets, you’re ready to become the chicken leg champion of your neighborhood! Fire up that grill and enjoy the perfect balance of juicy meat and crispy skin that’ll have everyone asking for your recipe.

Happy grilling!

Grilling chicken typically takes between 10 and 30 minutes, depending on the cut and thickness. Boneless, skinless chicken breasts usually cook in 12-15 minutes, while thighs or drumsticks may take 20-25 minutes.