Grilled Barbecue Chicken Legs Recipe

Although most people make hamburgers and hot dogs during their summer holiday parties like Memorial Day, sometimes I prefer to make Grilled Barbecue Chicken Legs instead. Yes, I also enjoy biting into a juicy hamburger or a perfectly grilled hot dog (no burnt dogs for me please), however, when I am looking for something a little different to make, I purchase a pack of chicken legs instead.

Chicken legs are one of the most affordable cuts of meat at the store, but they’re also one of the tastiest – especially when grilled. With just a few pantry staples and your backyard grill, you can make something that tastes like you spent hours on it.

And with Memorial Day weekend here, this recipe couldn’t come at a better time. It’s an easy way to enjoy that smoky barbecue flavor without heating up your kitchen or your electric bill.

This small batch recipe is made with 1 pound of chicken legs, which is usually 4 to 6 legs, making it perfect for two people. However if you are serving the chicken with a variety of side dishes (think Pasta Salad, Potato Salad, Coleslaw, etc..), you may have a leg or two leftover.

In that case you have a ready to heat main dish for lunch the next day. Although I prefer to remove the meat from the bone while the chicken is warm (it’s much easier that way) and use the meat for a plate of nachos later in the week.

But no matter how you enjoy your chicken legs, there are some tips and tricks to make sure they turn out perfect on the grill.

Tips & Tricks for Making Grilled Barbecue Chicken Legs

1. Choose the Right Chicken Legs

This recipe is made specifically for chicken legs (drumsticks), not drummettes (the little ones that come with wings) and not leg quarters that include both the thigh and the leg. Just a simple pack of regular-sized drumsticks are what you need.

When you’re picking them out, try to grab ones that are close in size. This helps them cook evenly on the grill.

2. Add a Dry Rub

Using a dry rub on chicken legs is important because it adds a ton of flavor before the barbecue sauce ever touches the grill. The blend of spices in the rub soaks into the meat while it cooks and also creates a flavorful crust on the outside that helps lock in the juices.

It also gives the chicken a nice smoky, slightly spicy base that pairs perfectly with the sweet and tangy barbecue sauce you brush on later. Skipping the rub can leave the meat tasting a little plain, but adding it takes just a minute and really makes a difference in the flavor.

3. Use a Two-Zone Grilling Setup

Don’t worry if you aren’t experienced with grilling, two-zone grilling is easier than it sounds. It just means you’ll cook the chicken on two different areas of the grill: one with direct heat and one with indirect heat.

• Gas Grill: Turn on two burners and leave one burner off. The side without heat is your indirect zone.
• Charcoal Grill: Push the coals to one side of the grill. Sear the chicken over the hot coals, then finish them on the cooler side.

That combination of direct and indirect heat gives you crispy skin and juicy meat, every time.

4. Cook to 180°F for Best Results

The USDA says chicken is safe to eat at 165°F, but for drumsticks, 180°F is the temperature that I prefer. That extra time on the grill makes the meat tender and fall-off-the-bone good.

To know when your chicken is perfectly done, use an Instant Read Digital Thermometer. It really is the best way to avoid overcooked or undercooked chicken.

Just remember, this tip is for dark meat only (legs, thighs, leg quarters). Don’t try this with chicken breasts. They dry out fast once you pass 165°F.

Grilled Barbecue Chicken Legs Recipe for Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 lb. chicken legs (4–6 drumsticks)
• 2 Tbsp barbecue sauce, plus more for serving if desired.
• 1 Tbsp olive oil

Dry Rub Ingredients:

• ½ tsp chili powder
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp smoked paprika
• ¼ tsp garlic powder
• ⅛ tsp onion powder
• A pinch of cayenne pepper (optional)

INSTRUCTIONS

Preheat the Grill
Heat your grill for two-zone grilling at medium-high heat (around 375–400°F). Leave one side of the grill off to create the indirect heat zone.

Make the Dry Rub
In a small bowl, mix all the dry rub ingredients together. Set aside.

Prep the Chicken
Pat the chicken legs dry with paper towels. Then place them in a large resealable plastic bag or bowl. Drizzle the olive oil over the legs and toss to coat. Sprinkle the dry rub all over and toss again until the legs are evenly coated. (If you’re using a bag, just seal it and give it a good shake until everything’s coated.)

Grill the Chicken
Place the legs over direct heat. Grill for 20–25 minutes, flipping every 5–7 minutes, until the internal temp reaches 165°F.

Move to Indirect Heat & Add Sauce
Transfer the chicken legs to the indirect heat side. Brush both sides with barbecue sauce. Grill for another 5–10 minutes until the sauce is set and starts to caramelize. The chicken is done when it reaches 180°F.

Let Rest & Serve
Remove the chicken legs from the grill and let rest for 5 minutes before serving. Serve with extra barbecue sauce or Ranch dressing if you like.

Whether you’re grilling for Memorial Day or just want an easy weeknight meal, these grilled barbecue chicken legs are a go-to favorite. They’re simple, budget-friendly, and full of that smoky barbecue flavor we all crave this time of year.

Don’t forget – if you don’t have a grill or it is simply too hot to grill, make my Air Fryer Chicken Legs recipe. Or if you’re looking for a pressure cooker version, there’s also my Instant Pot Barbecue Chicken Legs recipe.

Enjoy! Mary

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