Hey there, grill enthusiasts! I’ve been obsessing over perfecting my charcoal-grilled chicken legs game for years, and lemme tell you – there’s nothing quite like that smoky flavor and crispy skin you get from a charcoal grill. Whether you’re hosting a backyard BBQ or just want a tasty dinner, I’m gonna walk you through everything you need to know to make juicy, flavorful chicken legs that’ll have everyone asking for your secret.
Why Charcoal-Grilled Chicken Legs Are Worth the Effort
Before we dive into the how-to, let’s talk about why chicken legs are PERFECT for charcoal grilling:
- They’re budget-friendly (way cheaper than chicken breasts!)
- Dark meat stays juicy and tender even with longer cooking times
- The bone helps conduct heat and adds flavor
- They’re perfect finger food for parties and cookouts
- Kids and adults both love ’em
Plus, charcoal adds that authentic smoky flavor you just can’t get from a gas grill. Trust me, your taste buds will thank you!
What You’ll Need
Let’s get our supplies together before we start:
Equipment:
- Charcoal grill
- Charcoal briquettes or lump charcoal
- Chimney starter
- Grill brush
- Meat thermometer (super important!)
- Tongs
- Basting brush
Ingredients:
- Fresh chicken legs (drumsticks, thighs, or quarters)
- Your favorite marinade or dry rub
- BBQ sauce (optional)
- Hickory chips for smoking (optional)
Step 1: Choosing and Preparing Your Chicken Legs
First things first – quality matters! Look for fresh chicken legs that have firm skin with no discoloration. If you can swing it organic or free-range chicken tends to have better flavor and texture.
I usually go with either drumsticks or thighs, but you can totally use leg quarters too if that’s what you prefer. If there’s excess moisture on your chicken, pat it dry with paper towels before seasoning or marinating.
Step 2: Marinating Magic
This is where the flavor party starts! Here’s a simple but amazing marinade I swear by:
- 4 tablespoons avocado oil (high smoke point makes it perfect for grilling)
- 3 tablespoons soy sauce or liquid aminos
- 3 tablespoons rice vinegar or mirin
- 1 tablespoon pure maple syrup (optional but adds nice sweetness)
- 3 cloves minced garlic
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Mix all this goodness together and pour it over your chicken legs in a ziplock bag. Seal it up, give it a good shake to coat everything, and let it hang out in the fridge. While even 20 minutes will add flavor, I try to marinade for at least an hour or, even better, overnight.
Don’t wanna marinade? No problem! A good dry rub works great too, or you can just use BBQ sauce later in the grilling process.
Step 3: Setting Up Your Charcoal Grill
This is where a lot of people get intimidated, but I promise it’s not rocket science!
First, decide which type of charcoal you want:
- Charcoal Briquettes: These provide steady, consistent heat and are great for beginners
- Lump Charcoal: Burns hotter and faster with a more intense smoky flavor
Now, here’s the important part – you want to create TWO ZONES on your grill:
- Direct Heat Zone: Place your charcoal on one side of the grill
- Indirect Heat Zone: Leave the other side empty
This two-zone setup is crucial for perfectly grilled chicken legs! The direct heat will give you those gorgeous grill marks, while the indirect heat will cook the chicken through without burning the outside.
Light your charcoal using a chimney starter (way better than lighter fluid!), and let the coals heat up until they’re covered with gray ash – this usually takes about 20 minutes.
Step 4: Grilling Time!
Alright, now for the fun part! Here’s my step-by-step process:
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Sear the chicken: Place your chicken legs directly over the hot coals (skin-side down first) for about 1-2 minutes per side. This creates those beautiful grill marks and starts to crisp the skin.
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Move to indirect heat: After searing, move the chicken to the indirect heat side of the grill (away from the coals).
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Add smoke (optional): Toss a handful of hickory chips over the coals for that extra smoky flavor.
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Cover and cook: Close the lid and let the chicken cook for about 30-35 minutes. Don’t keep opening the lid – you’ll lose heat and smoke!
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Monitor temperature: This is SUPER important! Chicken legs are done when they reach an internal temperature of 165°F, but dark meat is actually better when cooked to 180-205°F. It becomes more tender and the connective tissues break down better.
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Add sauce (if using): If you’re using BBQ sauce, brush it on during the last 5-10 minutes of cooking. Since BBQ sauce contains sugar, it’ll burn if you add it too early.
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Rest: Let your chicken legs rest for 5-10 minutes before serving. This helps the juices redistribute, making them extra juicy!
Pro Tips for Perfect Charcoal Grilled Chicken Legs
Here are some extra tips I’ve learned through years of grilling:
- Flip occasionally: Turn your chicken every 4-5 minutes for even cooking
- Control your heat: Keep the grill temperature between 300-400°F for best results
- Check for doneness: Besides temperature, look for clear juices, skin pulling back from the bone, and golden brown color
- Don’t rush: Bone-in chicken takes longer than boneless – be patient!
- Season well: Don’t be shy with your seasonings – chicken can handle bold flavors
Common Problems & Solutions
| Problem | Solution |
|---|---|
| Chicken burns on outside but raw inside | Use the two-zone method and lower your heat |
| Flare-ups | Move chicken to indirect heat until flames die down |
| Dry chicken | Don’t overcook; use a meat thermometer |
| Not enough flavor | Marinate longer or use more seasoning |
| Skin not crispy | Start skin-side down and ensure grill is hot enough |
Serving Suggestions
These chicken legs pair perfectly with classic BBQ sides like:
- Potato salad
- Coleslaw
- Grilled corn on the cob
- Baked beans
- Mac and cheese
Final Thoughts
Grilling chicken legs on charcoal might take a bit more effort than throwing them in the oven, but the incredible flavor is so worth it! The combination of juicy meat, crispy skin, and that unmistakable smoky taste is hard to beat.
Remember, practice makes perfect with charcoal grilling. Don’t be discouraged if your first batch isn’t magazine-worthy – even slightly imperfect grilled chicken legs are usually delicious! Keep at it, and before you know it, you’ll be the neighborhood grillmaster everyone’s jealous of.
Now get out there and fire up that grill! Your taste buds are waiting for some seriously delicious chicken legs.
Do you have any special tricks for grilling chicken legs? Drop a comment below – I’m always looking to up my grilling game!
P.S. Don’t forget the napkins… these babies are finger-lickin’ good!
How Long To Grill Chicken Thighs
All bone-in meats require more time to cook than boneless.
We recommend grilling at 350 degrees or the 2 second-hand test for both boneless and bone-in chicken thighs. We use the lid as chicken thighs are made of dark meat and do not get rubbery.
Boneless Chicken Thighs: We recommend 5-6 minutes on each side, using the lid-on technique. If they have skin, start with skin side down.
Bone-In Chicken Thighs: We recommend 10 minutes on each side, transferring to indirect heat, placing the lid on, and grilling 15 minutes on the other side.
For bone-in chicken thighs, place the chicken pieces on the direct heat of the grill and allow them to cook there for about 10 minutes, on each side. Transfer them to the side of the grill with indirect heat and place the lid on the grill.
Allow them to cook there, covered, for about 10-15 minutes or until the temperature reaches 165 degrees, flipping again during the in-direct grilling portion.
Here are some good marinade options that you likely already have:
- Bottled Italian or vinaigrette dressings. (Honestly, my favorite way to get rid of nearly empty bottles of salad dressing.)
- Fresh herbs like parsley, chives, rosemary, thyme, sage, chervil, green onion, basil, cilantro
- Lime or Lemon Juice, Pineapple Juice
- 3 Tablespoons oil to bring it all together
When you know your grill is ready, you can place your chicken on the grill but first, it’s a good idea to apply a coat of oil to the grill grates. This will help keep your chicken from sticking. (By the way, this is a good practice with anything you want to grill.)
To do this, using tongs pick up a ball of paper towel coated with a high smoke point oil (not olive oil, avocado, coconut, or canola oil is good) and wipe the grill grates with a thin coating of oil.
Note: You can also marinate your chicken before grilling for amazing flavor and interest. (Here is our favorite recipe for fajita marinade that makes the best chicken.) This step may not be necessary if the chicken has been marinated in an oil-based marinade, or if the chicken recipe consists of a dry rub held on by a coat of oil.
It doesnt hurt to grease the grill grates anyway. The cooking grate will never stick to the chicken if both are well oiled.
How to grill chicken drums
FAQ
How long does it take to cook chicken legs on a charcoal grill?
How do you cook chicken on a charcoal grill without burning it?
For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part of the grill for a few minutes and then move it to lower heat to finish cooking through. Using two heating zones keeps your chicken from burning on the outside or drying out while the inside cooks through.
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.
What to put on chicken legs before grilling?
Ingredients for Grilled Chicken Legs
Olive oil – This adds flavor and keeps them from sticking to the grill. Seasoning dry rub – Sea salt, black pepper, garlic powder, smoked paprika, and chili powder are all you need. You can also use your favorite BBQ rub you keep on hand or our Gimme Some Grilling BBQ Rub.
Can You Grill chicken legs on a charcoal grill?
For grilling chicken legs on a charcoal grill, you will need some basic ingredients and equipment. Gather your chicken legs, BBQ sauce, spices, and tongs for flipping. And of course, don’t forget your trusty charcoal grill for that smoky flavor! Chicken legs are the star of any BBQ, with their juicy meat and potential for crispy skin.
How do you cook chicken legs on a grill?
Direct heat ensures a crispy outer layer and beautiful grill marks, while cooking over indirect heat allows for slower cooking, ensuring juicy and flavorful chicken legs. It’s time to get those drumsticks onto the hot grates. I brush the chicken legs with a generous coating of tangy BBQ sauce, infusing them with delicious flavor as they grill.
Can you cook chicken on a charcoal grill?
By following these steps, you can achieve perfectly crispy and tender chicken on your charcoal grill. Remember, practice makes perfect, so don’t be discouraged if your first attempt is not flawless. With time and experience, you’ll become a master at grilling chicken to perfection. You may want to see also
How do you cook chicken thighs on a gas grill?
Start by preheating your gas or charcoal grill over medium-high heat. I like to let the inside of the grill get to at least 400 degrees then stay there for 5-10 minutes before grilling. This is a Big Green Egg, though any charcoal or gas grill will work. I’ve also made grilled chicken thighs indoors on a grill pan over high heat many times!
What temperature should chicken be cooked on a charcoal grill?
When cooking chicken on a charcoal grill, it is important to cook it to an internal temperature of 165 degrees Fahrenheit, as recommended by the FDA. This ensures that the chicken is fully cooked and safe to eat. To accurately measure the internal temperature of the chicken, use a meat thermometer inserted into the thickest part of the chicken.
How do you cook chicken briquettes on a charcoal grill?
That’s the technique we are demonstrating today. We are utilizing indirect heating for the most part so only place your charcoal briquettes on one side of the grill. Sear chicken over hot coals for 1-2 minutes on each side. This is the only step that uses direct heat. The rest will utilize indirect heat (away from the coals).