Description
Grilled Chicken Legs – the BEST grilled chicken legs recipe! Crispy skin on the outside and juicy, tender meat on the inside!
Ingredients
Scale
- ½ tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano leaves
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon ground black pepper
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- ⅛ teaspoon ground ginger
- ¼ teaspoon cayenne pepper (optional)
- 12 chicken legs
Instructions
- Prep: Ensure your grill grates are clean and rub lightly with olive oil. Preheat grill to medium high heat (between 400-450℉).
- Dry Rub: In a small bowl, add ½ tablespoon kosher salt, 2 teaspoons garlic powder, 2 teaspoons dried oregano leaves, 1 teaspoon onion powder, 1 teaspoon paprika, ¼ teaspoon turmeric, ¼ teaspoon ground black pepper, ¼ teaspoon cumin, ¼ teaspoon coriander, ⅛ teaspoon ground ginger and ¼ teaspoon cayenne pepper (if using).
- Season Chicken: Pat 12 chicken legs dry with a clean paper towel. Cover chicken legs in dry rub, rubbing it into every nook and cranny.
- Grill: Place chicken legs over direct heat and close grill. Let cook 4-5 minutes. Rotate approximately 90 degrees and close lid again, letting the chicken legs cook for another 4-5 minutes. Continuing rotating and cooking 4-5 minutes at a time until the chicken legs reach an internal temperature of 165℉.
- Rest + Serve: Remove from grill and let rest 5-10 minutes before serving.
Notes
To prevent sticking, use clean, oiled grates and a hot grill. If skin chars too quickly, move chicken to indirect heat. A simple mix of salt and pepper is a good rub alternative. Always let the meat rest to redistribute juices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner/Entree
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 chicken leg
- Calories: 280 kcal
- Sugar: 0.1 g
- Sodium: 400 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 21 g
- Cholesterol: 120 mg