Ingredients & Substitutions
Here I explain the best ingredients for cooking chicken legs on the grill, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Chicken Drumsticks – A.k.a. chicken legs. You can also use the same method for my grilled bone-in chicken thighs or even chicken leg quarters, but grilling time will vary. I use a different method for skinless white meat, like grilled chicken breast. Olive Oil – This is my go-to, but avocado oil also works great. Spices – As mentioned above, I keep my grilled chicken legs simple. Just grab smoked paprika (you can swap in sweet paprika), garlic powder, and onion powder. Or choose one of my variations below. Sea Salt & Black Pepper – My rule of thumb for boneless chicken is 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound, but since chicken legs have bones, I use half that amount for these. Add a pinch of cayenne pepper if you like extra heat.
How To Grill Chicken Legs
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Want something different? Try my lemon pepper seasoning for a tangy kick, blackened seasoning for smoky heat, or jerk seasoning for a Caribbean-inspired flair. I recommend 2 tablespoons of any of these to replace the spices in my grilled chicken drumsticks recipe. All of mine already contain salt so you won’t need extra, but add it if you use store-bought ones without salt.
How Long To Grill Chicken Legs?
Grill chicken legs over direct heat for about 25 minutes, or for crispier skin, grill over indirect heat for 30-40 minutes.
Choose direct or indirect heat upfront. You’ll need to decide whether to preheat all the burners or just half: For faster grilling, preheat all the burners and place the chicken legs on the grill over direct heat. I flip every 5-7 minutes with this method. For extra crispy skin, you’ll need my slower method with 2 zones. Turn on the burners on only half of the grill and cook on the other side, over indirect heat. Cooking slowly allows the fat to render, so the skin gets more crispy. You only need to flip once, halfway through. Grill the presentation side down first. Grilling chicken drumsticks skin side down first gets you the prettiest grill marks. Plus, I find that they don’t stick as easily this way. Keep the lid closed, except to flip. This is like creating a mini flavor oven. It locks in heat (and those smoky flavors), and ensures your chicken cooks evenly. How to troubleshoot sticking: This means either the grill isn’t hot enough or your drumsticks need to cook for longer before flipping. How to avoid flare-ups: If fat drips down and fire flares up, move the grilled chicken legs to a different spot right away. Flare-ups can cause too much char on the skin and affect the flavor. Leave uncovered while resting. Covering will cause a steaming effect that will soften the skin and make it less crispy.
While 165 degrees F is safe, I highly recommend grilling chicken legs to an internal temperature of 170 degrees F for juicy results. I use this meat thermometer to check. (This is always my recommended temp for dark meat to make it more juicy. White meat is the opposite.)
Storage Notes
Store: Keep leftover grilled chicken drumsticks in an airtight container in the refrigerator for up to 3-4 days. I like to remove the meat from the bones and make my BBQ chicken salad. Reheat: The skin softens a lot when storing. My fave reheating method is the air fryer, since it crisps up the skin so well. But you can also reheat in the oven at 350 degrees F, or reheat the chicken legs on the grill again (wrap them in foil and place over indirect heat). Freeze: Pop them in a zip lock bag and store in the freezer for up to 3 months. Thaw in the fridge overnight before heating.
Serving Ideas
Not sure what to serve with your grilled chicken legs? Here are some ways I like to complete the meal:
Grilled Veggies – While the grill is hot, use it to grill up some sides, like grilled asparagus or grilled cauliflower. Salads – I love these grilled chicken legs with a summer salad to make the meal feel fresh. Try my cauliflower potato salad, sweet mango salad, or easy cucumber tomato salad. More Grilled Proteins – If you’re having a larger cookout, add on my grilled steaks, grilled salmon, or my (amazingly juicy) burger recipe to give people a choice of protein. BBQ Sauce – I think these grilled drumsticks are plenty flavorful on their own, but if you want BBQ chicken drumsticks, brush on your favorite BBQ sauce in the last few minutes of grilling. (Mine is my sugar free BBQ sauce.)
More Chicken Drumstick Recipes
Don’t want chicken legs on the grill? I’ve got other ways to cook them: Please enter your first name for your account. Your saved recipe will also be sent to your email. Slower grilling option for crispier skin: Place the chicken legs on the grill over indirect heat (do not place over a burner that’s on). Close the grill and cook for 15-20 minutes, then flip and cook for another 15-20 minutes, until the chicken reaches an internal temperature of 170 degrees F (77 degrees C). (The safe internal temperature for chicken is 165 degrees F (74 degrees C), but letting them reach 170 degrees F (77 degrees F) will result in more juicy grilled chicken legs.) Sometimes I think everyone around me gets annoyed with me taking so many pictures, but I’m always so grateful to have them to look back on. It reminds me of so many little moments. Do you look back at old pictures often, or is it just me?
