Grilled Chicken Legs
These grilled chicken legs are perfectly charred on the outside and incredibly moist on the inside. A simple homemade dry rub makes them a flavor-packed meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb chicken legs about 6 legs, skin on
Dry Rub
- 2 tablespoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons coconut sugar or brown sugar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 0.5 teaspoon ground chipotle powder
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground mustard seed
- 0.5 teaspoon table salt
- 0.25 teaspoon ground pepper
Optional
- 0.5 cup bbq sauce for serving
Instructions
Preparation Steps
- Preheat grill to 425ºF.
- Prepare chicken dry rub by mixing together all of the spices in a small bowl. You should get around 4.5 tablespoons of dry rub.
- Prep chicken legs (leave the skin on) by fully coating each leg with 1-2 teaspoons of dry rub. Use your hands to pat the spices into each part of the leg and make sure that every part is fully coated. You may have leftover dry rub. This is okay! Store it in an airtight container for up to 3 months.
- Spray your grill grates with nonstick cooking spray (or rub with olive oil) and then grill chicken legs over direct heat at 425ºF (medium-high heat) for around 15-20 minutes or until the legs have reached an internal temp of 160ºF - 165ºF. Rotate the legs every 5 minutes.
- Remove chicken legs from the grill and let rest for 5 minutes before eating.
- Serve chicken legs as is or brush with BBQ sauce if desired.
Notes
Ensure the internal temperature of the chicken reaches at least 165ºF (74ºC) for safe consumption. Grilling over direct heat is key to achieving a crispy exterior and juicy interior.