Are you tired of serving up dry, overcooked chicken at your backyard barbecues? You’re not alone! One of the most common grilling struggles is figuring out exactly how long to BBQ chicken legs and thighs for that perfect balance of juicy meat, crispy skin, and mouthwatering flavor
I’ve been grilling chicken for years, and I’m gonna share my foolproof timing guide that’ll have everyone asking for seconds. Dark meat chicken is incredibly forgiving and perfect for BBQ beginners, so let’s dive right in!
Understanding Chicken Legs vs. Thighs
Before we talk timing, let’s clear up what we’re working with:
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Chicken thighs: These come from the upper part of the chicken’s leg and have higher fat content, which means richer flavor and juicier meat.
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Chicken legs/drumsticks The lower portion of the leg that resembles a little club. They have a firmer bite but are still incredibly juicy when cooked right.
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Whole chicken legs: Sometimes called “quarters,” these include both the thigh and drumstick still attached.
The good news? All these cuts are forgiving on the grill and hard to overcook compared to chicken breast. They’re also budget-friendly, which makes them perfect for feeding a crowd!
Preparation is Key to Perfect BBQ Chicken
The magic of great BBQ chicken starts before it ever hits the grill:
1. Pat the Chicken Dry
This might seem like a small step, but it’s critical! Grab some paper towels and thoroughly pat your chicken pieces dry. This helps the skin get super crispy on the grill. For even better results, place the chicken on a wire rack over a baking sheet in the fridge for a few hours to air-dry.
2. Season Generously
There are two approaches to seasoning:
Simple Dry Rub:
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1.5 teaspoons onion powder
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
Pro tip: Season under the skin too for maximum flavor penetration!
3. Optional Marinating
If you have time, marinate your chicken for 30 minutes to 12 hours. Just don’t go longer than that or the meat can get mushy.
4. Let the Chicken Rest at Room Temp
If you stored your seasoned chicken in the fridge, take it out about 30-60 minutes before grilling. This helps it cook more evenly.
How Long to BBQ Chicken Legs and Thighs
Now for the part you’ve been waiting for! Here’s your definitive timing guide for perfectly grilled chicken legs and thighs:
Gas Grill Method (Total time: 25-30 minutes)
- Preheat your grill to 400°F
- Lightly oil the chicken and the grill grates
- Place chicken skin-side down on the hot grill
- Cook for 3-4 minutes until you get nice grill marks
- Flip the pieces over
- Reduce heat to 300°F
- Close the lid and continue grilling for about 20 minutes
- Flip drumsticks every 5 minutes for even cooking
- Thighs can mostly stay skin-side up
- Apply BBQ sauce in the last 5-7 minutes of cooking time
- Flip and apply more sauce to the other side
- Cook until sauce is sticky and caramelized
Charcoal Grill Method (Total time: 25-30 minutes)
- Set up a two-zone fire (hot side and cooler side)
- Place chicken pieces skin-side down over direct heat
- Cook until skin is crispy with nice grill marks (about 3-4 minutes)
- Move chicken to the indirect heat zone
- Cover and cook for about 20 minutes
- Turn drumsticks every 5 minutes
- Leave thighs mostly skin-side up
- Brush with BBQ sauce in the last 5-7 minutes
- Flip, brush the other side, and cook until sauce is sticky
How to Know When Your Chicken is Done
The most reliable way to tell if your chicken is done is by using an instant-read meat thermometer. Insert it into the thickest part of the meat (without touching bone) and look for:
- Safe minimum temperature: 165°F (75°C)
- Optimal temperature for thighs and legs: 170-175°F
Other signs of doneness:
- Clear (not pink) juices when pierced
- Meat that pulls away from the bone easily
- Crispy, caramelized skin
Important safety note: Sometimes dark meat chicken can have a pinkish tint even when fully cooked, especially near the bone. This is particularly true of young chickens. As long as you’ve reached the proper temperature, it’s safe to eat!
Common BBQ Chicken Mistakes to Avoid
- Skipping the marinade or dry rub: Seasoning is crucial for flavor
- Cooking at too high a temperature: This causes the outside to burn before the inside is done
- Flipping too often: Turn only when necessary to develop good grill marks
- Adding BBQ sauce too early: The sugars will burn before the chicken is cooked
- Not letting the chicken rest: Always let your chicken rest for 5-10 minutes after grilling
The Most Important Step You’re Probably Skipping
After you’ve reached the perfect temperature and your BBQ sauce is beautifully caramelized, RESIST the urge to serve immediately!
Let your chicken rest for 5-10 minutes under a loose foil tent. This allows the juices to redistribute throughout the meat instead of running out when cut. Trust me, this step makes a huge difference in juiciness!
What to Serve with Your BBQ Chicken
Your perfectly timed BBQ chicken deserves some equally delicious sides:
- Pasta salad
- Grilled corn on the cob
- Potato salad
- Crispy potatoes
- Simple green salad
- Marinated cauliflower salad
Bonus Tips for BBQ Chicken Success
- For extra crispy skin: Start skin-side down but cook most of the time with skin up
- If using a store-bought seasoning: Use about 1 tablespoon per pound of chicken
- For a flavor twist: Try glazing with hot honey instead of BBQ sauce
- Meal prep friendly: Season chicken up to a day in advance and keep in the fridge
- For feeding a crowd: This method works great for cooking large batches
FAQ: Your BBQ Chicken Questions Answered
Q: Can I make BBQ chicken in the oven if it rains?
A: Absolutely! Preheat your oven to 400°F, place chicken on a wire rack over a baking sheet (skin side up), bake for 25 minutes, then turn up to 425°F, baste with BBQ sauce, and cook for another 10-15 minutes, turning and basting again halfway through.
Q: Will this recipe work with boneless skinless chicken?
A: I don’t recommend it. Bone-in, skin-on cuts work best for this method as they stay juicier and more flavorful. If you want to use boneless, you’ll need to significantly reduce the cooking time.
Q: How long will leftover BBQ chicken stay good?
A: Store in an airtight container in the fridge for 3-4 days. Reheat in the microwave or air fryer to crisp up the skin again.
Q: Is it better to grill with the lid up or down?
A: For this method, cook with the lid down most of the time. As the old grilling saying goes, “If you’re lookin’, you ain’t cookin’!”
Now you know exactly how long to BBQ chicken legs and thighs for perfect results every time! The beauty of these cuts is their forgiveness – they’re juicy and delicious even if your timing isn’t precise. So fire up that grill, invite some friends over, and get ready for some finger-lickin’ good chicken!
Remember, great BBQ isn’t just about the cooking time – it’s about patience, practice, and enjoying the process. Happy grilling!
Step 2: Marinate the chicken
Pour the marinade into two large shallow dishes, and add equal amounts of chicken to each dish. Turn the chicken pieces to coat each one thoroughly. Cover the chicken and refrigerate it overnight in the marinade.
Step 3: Season the chicken
Remove the chicken from the marinade and discard the marinade. Sprinkle the chicken with seasoned salt.
Editor’s Tip: Remove the chicken pieces from the marinade and place them on a large, flat surface, like a baking sheet or cutting board. That way, you can evenly season each piece of chicken.