Are you staring at a pack of chicken legs wondering how the heck to grill them without turning them into hockey pucks? You’re not alone! I’ve been grilling chicken legs for over 25 years (on the same rickety gas grill, believe it or not!), and I’m here to share everything I know about getting juicy, flavorful chicken legs every single time
Bone-in chicken legs are one of the most forgiving cuts of meat for the grill – they’re affordable flavorful and harder to dry out than chicken breasts. But timing is everything! Let’s dive into exactly how long to grill those bone-in chicken legs for mouthwatering results.
The Quick Answer: Grilling Time for Bone-In Chicken Legs
For those who just want the bottom line
Grill bone-in chicken legs for 35-45 minutes at medium heat (around 350-400°F), flipping occasionally, until they reach an internal temperature of 165°F.
But if you want consistently amazing results, keep reading for the details that make all the difference!
Understanding Bone-In Chicken Legs
Before we talk timing, let’s understand what we’re working with:
- What are bone-in chicken legs? They can refer to drumsticks alone, thighs alone, or “quarters” (thigh and drumstick attached as one piece)
- Why choose bone-in? The bones help retain moisture during cooking and add flavor
- Benefits of grilling legs vs. breasts: Higher fat content means more forgiving cooking, juicier results, and often more flavor
Preparing Your Chicken Legs for the Grill
Proper prep makes a huge difference in your final results:
Trimming and Cleaning
- Remove excess fat to prevent flare-ups
- Pat the legs dry with paper towels (this promotes better browning)
- Consider scoring the skin lightly to help seasoning penetrate and fat render
Marinades and Seasonings
Chicken legs love flavor! Options include:
- Simple dry rub: Salt, pepper, paprika, garlic powder, and onion powder
- Marinade: Use ingredients with acid (lemon juice, vinegar) to tenderize the meat
- BBQ sauce: Apply during the last 10-15 minutes of cooking to prevent burning
Pro tip: Season at least 30 minutes before grilling, or ideally, marinate overnight in the refrigerator for maximum flavor!
The Grilling Process: Step-by-Step
Here’s my foolproof method for perfectly grilled chicken legs:
1. Preheat Your Grill Properly
- Gas grill: Preheat to medium heat (350-400°F)
- Charcoal grill: Set up for two-zone cooking (one side with direct heat, one side with indirect heat)
- Oil the grates: A light coat prevents sticking
2. Use the Direct/Indirect Method
This is the secret to perfect chicken legs every time:
- Start with direct heat: Place the chicken legs over direct heat first and sear for about 2 minutes per side to get nice grill marks and start the browning process
- Move to indirect heat: Transfer to the cooler side of the grill, close the cover and let them cook undisturbed for about 20 minutes
- Return to direct heat: Move back to direct heat for final crisping and sauce application (if using)
3. The Actual Cooking Time Breakdown
Here’s the timing that has worked for me thousands of times:
- Initial sear: 2 minutes per side over direct heat (4 minutes total)
- Indirect cooking: About 20-25 minutes with the lid closed
- Final direct heat phase: 5-15 minutes, flipping every 5 minutes and applying sauce if desired
Total time: 35-45 minutes, depending on the size of your chicken legs and the temperature of your grill.
How to Know When Your Chicken Legs Are Done
Nobody wants undercooked chicken, but overcooked is dry and disappointing. Here’s how to nail the perfect doneness:
Use a Meat Thermometer (Most Reliable Method)
- Insert into the thickest part of the meat without touching bone
- Safe temperature: 165°F is the USDA minimum
- Optimal temperature: 170-180°F for legs (they’re more tender at slightly higher temps)
Visual Cues
If you don’t have a thermometer, look for:
- Clear (not pink) juices when pierced
- Meat pulling away from the bone
- Golden-brown, crispy skin
Factors That Affect Grilling Time
Why the range in cooking times? Several things can impact how long your chicken legs need:
- Size of the legs: Larger pieces take longer
- Starting temperature: Cold chicken straight from the fridge takes longer than room temperature
- Grill temperature fluctuations: Gas grills maintain steady temps better than charcoal
- Weather conditions: Wind and cold can affect your grill’s performance
- Bone-in vs boneless: Bone-in takes longer but stays juicier
Common Mistakes to Avoid
I’ve made all these mistakes so you don’t have to:
- Cooking at too high heat: Results in burnt outside, raw inside
- Not using a two-zone setup: Gives you no flexibility to manage flare-ups
- Adding sauce too early: Sugar burns easily; add BBQ sauce at the end
- Constantly lifting the lid: Every peek adds 5-10 minutes to cooking time
- Skipping the rest period: Always let meat rest after cooking!
Don’t Forget to Rest Your Chicken!
After removing your perfectly cooked chicken legs from the grill, let them rest for 5-10 minutes under loose foil. This allows the juices to redistribute throughout the meat instead of running out when you cut into it.
My Favorite Sides for Grilled Chicken Legs
Grilled chicken legs pair beautifully with:
- Classic coleslaw or potato salad
- Cucumber salads (balsamic or Greek)
- Grilled vegetables like broccoli
- Baked potatoes or baked beans
FAQ: Common Questions About Grilling Chicken Legs
Q: Can I grill frozen chicken legs?
A: While technically possible, it’s not recommended. Thaw completely for best results and food safety.
Q: How do I prevent chicken legs from sticking to the grill?
A: Clean and oil your grates well before cooking, and don’t try to flip the chicken too early.
Q: Can I use both a dry rub AND barbecue sauce?
A: Absolutely! Apply the dry rub before grilling and add sauce during the last 10-15 minutes.
Q: Is it safe to eat pink chicken near the bone?
A: Sometimes chicken can have a pinkish hue near the bone even when fully cooked. The temperature is your safest guide – 165°F is the magic number.
Q: How long do grilled chicken legs last as leftovers?
A: Store in the refrigerator for 3-4 days in an airtight container.
Wrapping Up
Grilling bone-in chicken legs doesn’t have to be complicated. The key is the right temperature (350-400°F), the right method (direct heat to start and finish, indirect heat in the middle), and the right timing (35-45 minutes total).
With these tips, you’ll be serving up juicy, flavorful chicken legs that’ll have everyone asking for seconds. Now get out there and fire up that grill – even if it’s as old and rickety as mine!
Remember, the joy of grilling is in the process as much as the result. Don’t stress if your first few attempts aren’t perfect – each time you grill, you’re building experience that’ll make the next time even better. Happy grilling!
Why You’ll Love This Recipe
- Juicy and tender – Cooked to 185° for the right texture—never dry or stringy.
- Crispy skin – Dry heat and dry skin give you that satisfying bite.
- Simple and flexible – No long, complicated marinades—just basic seasoning or your favorite rub.
- Gas grill friendly – Charcoal or any grill works, as long as you can control the temperature.
- Fast and affordable – 10 minutes of prep, 35 on the grill, no special tools needed.
- Chicken Legs – Also called chicken drumsticks. Use any number of about equal size. Trim excess skin and any loose joint pieces. (Not chicken leg quarters, which includes the thigh—see FAQs)
- Seasoning – Try my All-Purpose Seasoning (kosher salt, black pepper, garlic powder), or just use salt and pepper. Any rub or spice mix you like will work.
Want BBQ drumsticks? Use a dry rub and brush on your favorite BBQ sauce during the last 5 minutes of grilling.
️ The Best Final Internal Temperature Is 185°F
For chicken drumsticks and thighs, 185°F is the right internal temperature—not 165°F.
Yes, 165°F is the FDA’s minimum for safety, but at that point, legs and thighs are still tough and stringy. These cuts are full of connective tissue that needs more time and heat to break down.
That breakdown starts around 170°F but isn’t complete until 185°F or higher. Go as high as 195°F if needed—your drumsticks will still be moist and tender. Even American Test Kitchen backs this up (subscription required).