How Long to Grill Chicken Legs at 325°F: Your Complete Grilling Guide

Hey there, grill masters! Today I’m gonna share everything you need to know about grilling chicken legs at 325°F. As someone who’s been obsessing over perfectly grilled chicken for years, I’ve learned that temperature control is one of the most crucial elements for juicy, flavorful results.

Chicken legs are one of my favorite cuts to grill – they’re economical flavorful and pretty forgiving for beginners. But the question I hear all the time is “How long should I cook them?” Let’s dive right in!

The Quick Answer

When grilling chicken legs at 325°F, plan to cook them for approximately 35-45 minutes, flipping occasionally, until they reach an internal temperature of 165°F.

But there’s more to perfectly grilled chicken legs than just time and temperature. Let’s break down everything you need to know!

Preparing Your Chicken Legs for the Grill

Before we even talk about grilling times, proper preparation is key:

1. Pat the legs dry with paper towels – this helps the seasoning stick better and promotes that amazing crispy skin
2. Season generously – don’t be shy with your favorite dry rub or marinade
3. Let them sit – season at least 30 minutes before grilling, or better yet, overnight in the fridge
4. Bring to room temperature – take your chicken out of the fridge about 20-30 minutes before grilling (this helps them cook more evenly)

Seasoning Ideas

I personally love these simple seasoning combos:

• Classic BBQ: Salt, pepper, paprika, garlic powder, and brown sugar
• Lemon Herb: Salt, pepper, lemon zest, thyme, and rosemary
• Spicy Kick: Salt, pepper, cayenne, chili powder, and cumin

Setting Up Your Grill for 325°F

Whether you’re using a gas or charcoal grill, maintaining a consistent 325°F is important for even cooking.

For Gas Grills:

1. Preheat your grill with all burners on medium-high
2. Once heated, adjust the burners to maintain 325°F
3. Consider creating a two-zone fire (one side at 325°F, one side off or low) for more control

For Charcoal Grills:

1. Light your charcoal and let it ash over
2. Spread the coals evenly for direct heat cooking
3. Use fewer coals than you would for high-heat grilling
4. Keep a thermometer on the grate to monitor temperature

The Grilling Process: Step by Step

Now that your grill is ready at 325°F, here’s how to cook those chicken legs perfectly:

1. Oil the grates lightly to prevent sticking
2. Place the chicken legs on the grill, ensuring they have enough space between them
3. Close the lid – this helps maintain consistent temperature
4. Flip every 10-15 minutes for even cooking and to prevent burning
5. Start checking temperature after about 30 minutes
6. Continue cooking until internal temperature reaches 165°F (this typically takes 35-45 minutes total at 325°F)
7. Rest for 5-10 minutes before serving to allow juices to redistribute

Why 325°F is a Great Temperature for Chicken Legs

I’ve experimented with different temperatures, and 325°F hits a sweet spot for chicken legs. Here’s why:

• Low enough to cook the meat thoroughly without burning the outside
• High enough to render the fat and crisp the skin
• Consistent results with less risk of flare-ups
• More forgiving if you get distracted (we’ve all been there!)

Direct vs. Indirect Heat Method

At 325°F, you can use either method, but I recommend a combination approach:

1. Start with direct heat for the first 10-15 minutes to get a nice sear
2. Move to indirect heat to finish cooking through without burning

For gas grills, this means turning off one or more burners and moving the chicken to that side. For charcoal, it means moving the chicken away from being directly over the coals.

How to Tell When Chicken Legs Are Done

There are three ways to check doneness, but only one is truly reliable:

1. Meat Thermometer (THE BEST METHOD): Insert into the thickest part of the leg, avoiding the bone. When it reads 165°F, you’re good to go!

2. Visual Check: The meat should no longer be pink, and the juices should run clear when pierced.

3. Feel Test: The meat should feel firm, not soft or rubbery. This takes practice!

ALWAYS use a meat thermometer when possible – it’s the only way to ensure food safety while avoiding overcooking.

Common Problems and Solutions

Problem: Chicken legs burning on the outside before cooking through

Solution: Lower your grill temperature or move to indirect heat sooner

Problem: Chicken legs taking forever to reach 165°F

Solution: Make sure your grill is actually at 325°F (use a grill thermometer), and consider closing the lid

Problem: Skin not getting crispy

Solution: Pat the chicken very dry before grilling and make sure there’s enough space between pieces

Problem: Flare-ups causing charring

Solution: Trim excess fat before grilling and keep a spray bottle of water handy

Saucing Your Chicken Legs

If you’re using BBQ sauce or any other sugar-based sauce, wait until the last 10 minutes of cooking to apply it. Otherwise, the sugar will burn before the chicken is cooked through.

I usually:

1. Grill the chicken for about 25-35 minutes
2. Brush with sauce
3. Continue cooking for final 10 minutes, turning occasionally
4. Apply one final coat of sauce just before removing from grill

Resting Is Non-Negotiable!

This might be the most overlooked step! After your chicken reaches 165°F, remove it from the grill and let it rest for 5-10 minutes before serving.

During this time, the internal temperature will continue to rise slightly, and the juices will redistribute throughout the meat, resulting in juicier chicken. If you cut into it immediately, all those delicious juices will end up on your plate instead of in your mouth!

Frequently Asked Questions

Can I grill frozen chicken legs?

While technically possible, it’s not recommended. Frozen chicken legs will cook unevenly and take much longer. Always thaw completely in the refrigerator first for best results.

How many chicken legs can I grill at once?

This depends on your grill size, but don’t overcrowd! Leave at least an inch between pieces for proper air circulation and even cooking.

What’s the best way to prevent chicken legs from sticking to the grill?

Make sure your grill is clean and properly preheated, then lightly oil the grates before adding the chicken.

Should I remove the skin?

Definitely keep the skin on! It helps keep the meat moist during cooking and gets deliciously crispy. Plus, it holds the seasoning.

Can I use a marinade instead of a dry rub?

Absolutely! Marinate for at least 30 minutes or up to 24 hours in the refrigerator. Just pat the chicken legs dry before grilling to help with browning.

My Favorite Side Dishes for Grilled Chicken Legs

Whenever I grill chicken legs, I like to pair them with these easy sides:

• Grilled corn on the cob
• Coleslaw (the cool, creamy texture complements the hot chicken perfectly)
• Simple green salad
• Potato salad or grilled potatoes
• Baked beans

Final Thoughts

Grilling chicken legs at 325°F is a fantastic way to achieve juicy, flavorful results with that amazing crispy skin we all love. The 35-45 minute timeframe gives you the perfect balance – enough time for the fat to render and the flavors to develop, without risking dry, overcooked meat.

Remember, the key points are:

• Pat dry before seasoning
• Maintain a consistent 325°F grill temperature
• Flip every 10-15 minutes
• Cook to an internal temperature of 165°F (about 35-45 minutes)
• Rest for 5-10 minutes before serving

Follow these steps, and you’ll be the backyard BBQ hero in no time! Your friends and family will be begging for your “secret” to perfectly grilled chicken legs.

Have you tried grilling chicken legs at 325°F? What’s your favorite seasoning combo? Drop me a comment below – I’d love to hear about your grilling adventures!

Happy grilling!