Are you staring at a package of chicken legs wondering exactly how long they need to be on the grill? You’re not alone! Grilling chicken legs at 350°F is a delicious way to prepare this budget-friendly cut, but timing can be tricky. Cook them too little and you risk food safety issues; cook them too long and you’ll end up with dry, disappointing meat.
I’ve been grilling chicken legs for years, and I’m excited to share my knowledge to help you achieve perfectly juicy, flavorful results every time. Let’s dive into everything you need to know about grilling chicken legs at the ideal temperature of 350°F
Quick Answer: Grilling Time for Chicken Legs at 350°F
For those who just want the straight answer:
- Drumsticks: 30-35 minutes at 350°F
- Thighs: 35-40 minutes at 350°F
- Always verify: Internal temperature should reach 165°F
Now let’s get into the details that will take your grilled chicken legs from good to amazing!
Understanding Chicken Legs: Drumsticks vs. Thighs
Before we dive into cooking times it’s important to understand what we’re working with
Drumsticks are the lower part of the chicken leg with a single bone running through the center They typically
- Cook in about 30-35 minutes at 350°F
- Have slightly higher fat content
- Feature that classic “drumstick” shape kids love
Thighs are the upper section of the leg and:
- Take slightly longer to cook (35-40 minutes at 350°F)
- Contain more meat and fat
- Are known for being incredibly juicy and flavorful
Both parts make for delicious grilling, but understanding their differences helps ensure perfect cooking every time.
Preparation: Setting Your Chicken Legs Up for Success
Marinating Magic
Marinating isn’t just about flavor—it’s about creating more tender, juicy chicken legs. Here’s what works best:
- Minimum marinating time: At least 2 hours
- Ideal marinating time: Overnight in the refrigerator
- Simple marinade formula:
- 1 cup buttermilk
- 2 tablespoons olive oil
- Your favorite seasonings
The buttermilk helps break down proteins in the meat, resulting in a more tender final product. If you don’t have buttermilk, you can use yogurt or even a mixture of milk and lemon juice as alternatives.
Seasoning for Maximum Flavor
Even if you skip marinating, don’t skip seasoning! Here are some approaches:
- Basic dry rub: Mix 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 teaspoon salt
- Under the skin: Gently lift the skin and insert seasonings directly against the meat for deeper flavor
- Fresh herbs: Add fresh rosemary, thyme, or other herbs just before grilling
A great trick I learned is to bring the chicken legs to room temperature before grilling. This helps them cook more evenly and develop better skin texture. Just take them out of the fridge about 30 minutes before they hit the grill.
Grilling Process: Step-by-Step
Setting Up Your Grill
- Preheat thoroughly: Ensure your grill reaches a steady 350°F before adding chicken
- Clean and oil grates: Prevents sticking and helps create those beautiful grill marks
- Consider a two-zone fire: Having direct and indirect heat zones gives you more control
Placement and Turning
How you arrange chicken legs on the grill affects cooking:
- Avoid overcrowding: Leave space between pieces for even cooking
- Interlocking pattern: Arrange drumsticks in an interlocking pattern to maximize grill space
- Quarter turns: Turn the chicken legs every 10 minutes for even cooking and great grill marks
I find that using an interlocking pattern like the one recommended by The Culinary Compass helps ensure all pieces finish cooking at approximately the same time.
When to Apply BBQ Sauce
If you’re using BBQ sauce, timing matters:
- Wait until later: Add sauce during the last 20 minutes of cooking
- Multiple applications: Apply sauce 2-3 times during final cooking phase
- Reserve extra: Keep some sauce separate for serving (don’t contaminate with sauce used for basting)
Applying sauce too early can lead to burning due to the sugar content. Patience is key here!
Checking for Doneness
This is perhaps the most critical part of grilling chicken legs. Here’s how to get it right:
Using a Meat Thermometer (Preferred Method)
- Target temperature: 165°F (74°C)
- Where to check: Insert thermometer into thickest part, avoiding bone
- Multiple spots: Check several pieces, especially if they vary in size
Visual and Texture Cues
No thermometer? Look for these signs:
- Clear juices: When pierced, juices should run clear, not pink
- Firm texture: Meat should feel firm, not soft
- Bone movement: In drumsticks, the bone should move easily when twisted
Remember that relying solely on visual cues isn’t as reliable as using a thermometer, but these can help guide you.
The Critical Resting Period
Don’t skip this step! After removing chicken legs from the grill:
- Rest time: 5-10 minutes
- Loosely tent with foil: Keeps warm without trapping steam that would soften the skin
- Benefits: Allows juices to redistribute throughout the meat
I can’t stress this enough—resting makes a huge difference in juiciness and texture. Those few minutes of patience will be rewarded!
Troubleshooting Common Problems
Burning Chicken Legs
If you find your chicken legs are burning before they’re done inside:
- Lower heat: Adjust grill to maintain closer to 325°F
- Use indirect heat: Move chicken to cooler part of grill
- Elevate grill grate: If possible, create more distance from heat source
Undercooked Chicken Legs
If time’s up but chicken isn’t done:
- Additional time: Continue cooking in 5-minute increments, checking temperature
- Cover the grill: Helps trap heat for more thorough cooking
- Consider finishing in oven: If weather turns or you’re running out of fuel
Perfect Pairings for Grilled Chicken Legs
Complete your meal with these complementary sides:
- Classic summer sides: Corn on the cob, coleslaw, potato salad
- Grilled vegetables: Asparagus, zucchini, bell peppers
- Fresh salads: Cucumber tomato salad or a light green salad
Storage and Leftovers
Made too many? No problem:
- Refrigerate: Store in airtight container for 3-4 days
- Freeze: Wrapped well, grilled chicken legs freeze nicely for up to 3 months
- Reheating: Gently reheat in 350°F oven to preserve moisture
My Favorite Recipe: Simple Grilled Chicken Legs
Here’s a super simple recipe to get you started:
Ingredients:
- 5 lbs chicken legs (drumsticks, thighs, or mix)
- Salt and pepper to taste
- 2 cups honey BBQ sauce (or your favorite BBQ sauce)
Instructions:
- Preheat grill to 350°F
- Season chicken legs generously with salt and pepper
- Place on grill in interlocking pattern
- Grill with lid closed, turning every 10 minutes
- After about 40 minutes, begin basting with BBQ sauce
- Continue turning and basting until internal temperature reaches 165°F
- Remove from grill and rest for 5-10 minutes
- Serve with additional sauce if desired
FAQs About Grilling Chicken Legs
Q: Can I grill frozen chicken legs?
A: It’s not recommended. Thaw them completely first for even cooking.
Q: Is it better to grill with skin on or off?
A: Keeping the skin on helps retain moisture and adds flavor. You can always remove it before eating if preferred.
Q: How do I prevent chicken legs from sticking to the grill?
A: Make sure your grill is clean and properly oiled before adding the chicken.
Q: What’s the best way to control flare-ups?
A: Trim excess fat before grilling and keep a spray bottle of water handy to tame flames if needed.
Q: Can I use a dry rub instead of BBQ sauce?
A: Absolutely! Dry rubs create wonderful flavor and perfect crust.
Conclusion
Grilling chicken legs at 350°F is a straightforward process once you understand the basics. With drumsticks taking about 30-35 minutes and thighs needing 35-40 minutes, you’re well on your way to delicious results. Remember to verify doneness with a meat thermometer reaching 165°F, and don’t forget that crucial resting period!
The next time you fire up the grill, put these tips into practice. I’m confident you’ll be amazed at how juicy, flavorful, and perfectly cooked your chicken legs turn out. Happy grilling!
What’s your favorite seasoning for grilled chicken legs? I’d love to hear about your experiences in the comments below!
❄️ Storage and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can freeze them for up to 4 months, but the skin texture will suffer—not recommended unless youre planning to remove the skin before reheating.
To reheat, use a 325°F oven or air fryer for 10 to 15 minutes, or until warmed through and the skin crisps back up a bit.
Microwave reheating will work, but the skin will be soft and the meat texture may deteriorate—best used only when youre in a hurry.
Closed is best—it gives you better control and more even cooking. A good rule of thumb: leave it open for very thin foods (under ½ inch thick), but close it for anything thicker. Between ½ and 1 inch is borderline, but closed still works better. Over 1 inch? Always close the lid.
Yes—“chicken legs” and “drumsticks” are used interchangeably. If you’re using leg quarters (which include the thigh), follow the Grilled Chicken Thighs recipe to handle the extra fat and flare-ups.
No. The skin will burn before the inside is safe. Always thaw completely before grilling.
It is not needed. The skin will be crispier without it, but with oil, it will be a little softer and feel thicker.
There are two common reasons. Older chicken can release myoglobin during cooking, which can leave a pink tint in the meat. If the drumsticks were previously frozen, bone marrow can sometimes leak into the meat and cause discoloration. Neither is harmful. As long as the internal temperature reaches 165°F or greater, the chicken is fully cooked and safe to eat—assuming an accurate thermometer. For the best texture, especially with drumsticks, aim for 185°F.
Treat all raw chicken as potentially contaminated and handle it with care. Wash your hands thoroughly before and after handling.
Do not rinse raw chicken. It spreads bacteria through splashing and offers no benefit. (See Chicken… To Rinse or Not To Rinse? for more.)
According to the USDA, chicken is safe to eat at 165°F. But for drumsticks and thighs, aim for 185°F for the best texture. Always use an accurate instant-read thermometer to be sure.
⏰ How Long to Grill Chicken Legs (Drumsticks)
Grill chicken drumsticks for 30 to 35 minutes over medium-high heat (about 450°F) until they reach an internal temperature of 185°F. That’s the sweet spot for tender, juicy meat—especially with dark cuts like legs and thighs.
Grill time will vary based on the size of the drumsticks, their starting temperature, and how steady your grill holds heat.
✅ Grill Temp Guidelines • 450°F is the ideal grill surface temperature • 400°–500°F is an acceptable range • Below 400°F = longer cook times, risk of dryness • Over 500°F = burned outside, undercooked inside
Optional Step: Letting drumsticks rest at room temperature for 30 minutes before grilling can reduce grill time by 5–10 minutes, help them cook more evenly, and prevent burned skin.
Always use a meat thermometer—don’t guess. You’re cooking to 185°F, not just watching the clock.