Name: Grilled BBQ Chicken Legs – Juicy, Easy Summer Favorite
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 8 –10 chicken legs; 2 cups ketchup; ¼ cup lemon juice; ¼ cup brown sugar; ¼ cup Worcestershire sauce; 2 tablespoons Dijon mustard; 3 tablespoons honey; 1 tablespoon hot sauce (e.g., Texas Pete); ½ teaspoon black pepper; 1 tablespoon BBQ rub or seasoning (e.g., salt, pepper, paprika mix or Southern Soul House Seasoning)

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Nothing says summer like the smoky, saucy goodness of Grilled BBQ Chicken Legs fresh off the grill. These tender, flavorful drumsticks are perfect for backyard barbecues, family dinners, or game-day feasts. With a sticky, tangy BBQ glaze and that perfect charred crisp, they’re a guaranteed crowd-pleaser. I started grilling these for our annual Fourth of July cookout a few years back, and now they’re a staple—my friends won’t let me host without them! They’re easy to make, budget-friendly, and packed with flavor. Let’s fire up the grill and get cooking!

Why You’ll Love These Grilled BBQ Chicken Legs

Bold and Smoky: The BBQ sauce caramelizes into a sticky, finger-licking glaze with a hint of char.
Quick and Simple: Ready in about 40 minutes with minimal prep—perfect for busy evenings.
Budget-Friendly: Chicken legs are affordable and feed a crowd without breaking the bank.
Versatile Dish: Serve with classic sides, in tacos, or sliced for salads and sandwiches.
**Makejoner: *Make Ahead*: Marinate or sauce the chicken ahead for even faster grilling later.
Customizable Heat: Adjust the BBQ sauce’s spice level or add your own seasonings for a personal touch.
Crowd-Pleaser: Juicy, flavorful, and loved by kids and adults alike.

Ingredients for These Grilled BBQ Chicken Legs

You’ll need just a few ingredients to make these drumsticks shine:

Chicken legs (drumsticks): Skin-on for crispy texture and maximum flavor.
BBQ sauce: Store-bought or homemade—choose your favorite sweet, tangy, or spicy variety.
Olive oil: For coating the chicken to promote even grilling and prevent sticking.
Salt and pepper: To season the chicken before saucing.
Garlic powder: For extra savory depth in the seasoning.
Paprika: Adds a smoky, subtle warmth to the flavor profile.
Optional marinade extras: Soy sauce, Worcestershire sauce, or brown sugar for a flavor boost.
Optional garnish: Chopped parsley or green onions for a fresh finish.

Prep Tip: Pat the chicken legs dry before seasoning to ensure a crispy skin. For a homemade BBQ sauce, mix ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and a pinch of smoked paprika. For a spicier kick, add cayenne or hot sauce to the mix.

How to Make Grilled BBQ Chicken Legs – Step-by-Step

These Grilled BBQ Chicken Legs are straightforward to make, with juicy results every time. Here’s how to do it:

Preheat the Grill: Fire up your gas or charcoal grill to medium heat (about 350–400°F). Create two zones: a direct heat side (hotter) and an indirect heat side (cooler). Clean and oil the grates to prevent sticking.
Season the Chicken: Pat 8–10 chicken drumsticks (about 2–3 lbs) dry with paper towels. In a small bowl, mix 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Rub the mixture evenly over the drumsticks, coating all sides.
Optional Marinate (Recommended): For extra flavor, place seasoned drumsticks in a zip-top bag with ½ cup BBQ sauce and refrigerate for 1–4 hours. If short on time, skip this step and proceed to grilling.
Grill Over Indirect Heat: Place drumsticks on the cooler (indirect) side of the grill, skin-side up. Close the lid and grill for 20–25 minutes, turning every 5–7 minutes, until the internal temperature reaches 165°F. This gentle cooking keeps the chicken juicy.
Add BBQ Sauce: Brush drumsticks generously with BBQ sauce (about ¾ cup total). Move to the hotter (direct) side of the grill and cook for 5–7 minutes, turning and basting with more sauce every 1–2 minutes, until the sauce caramelizes and the skin is crispy and slightly charred. The internal temperature should hit 170–175°F for tender, fully cooked drumsticks.
Check for Doneness: Use a meat thermometer to confirm the chicken reaches 170°F at the thickest part, avoiding the bone. If you don’t have a thermometer, cut into one drumstick to ensure no pink remains.
Rest and Serve: Remove drumsticks from the grill and let rest for 5 minutes to lock in juices. Garnish with chopped parsley or green onions if desired. Serve hot with extra BBQ sauce on the side for dipping.

Texture Cue: The chicken should be juicy with a tender interior and a crispy, sticky, slightly charred skin. If the sauce burns too quickly, move the drumsticks back to indirect heat to finish cooking.

Helpful Tips for Grilled BBQ Chicken Legs

Avoid Flare-Ups: Apply BBQ sauce only in the final minutes of grilling to prevent burning, as the sugar in the sauce can cause flare-ups over direct heat.
Make Ahead: Season and marinate the chicken up to 24 hours in advance for deeper flavor. Store in the fridge in a sealed bag or container.
Storage Smarts: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10–12 minutes or in a skillet to re-crisp the skin. Freeze for up to 3 months; thaw in the fridge before reheating.
Serving Ideas: Pair with classic sides like coleslaw, baked beans, or corn on the cob. Slice the meat for tacos or salads for a fun twist.
Flavor Boosters: Add a splash of hot sauce or a pinch of cayenne to the BBQ sauce for heat, or mix in a tablespoon of apple cider vinegar for extra tang.

FAQs About Grilled BBQ Chicken Legs

Can I use a different cut of chicken for Grilled BBQ Chicken Legs?
Yes! Thighs, wings, or even bone-in breasts work well. Adjust cooking time—thighs take about the same time, while wings may need less (check for 165°F internal temp).

How do I keep Grilled BBQ Chicken Legs from sticking to the grill?
Oil the grates well and brush the chicken with olive oil before grilling. Start on indirect heat to reduce sticking and ensure even cooking.

Can I make this recipe in the oven?
Absolutely! Bake at 375°F on a foil-lined baking sheet for 35–45 minutes, basting with BBQ sauce in the last 10 minutes. Broil for 2–3 minutes at the end for crispy skin.

What’s the best way to serve Grilled BBQ Chicken Legs?
Serve hot with sides like potato salad, grilled veggies, or macaroni and cheese. They’re great in buns for sliders or chopped in a summer salad.

Can I make this recipe without a grill?
Yes! Use a grill pan on the stovetop over medium heat, cooking for 20–25 minutes and basting with sauce toward the end. Finish in a 400°F oven if needed to reach 170°F.

These Grilled BBQ Chicken Legs are my summer must-have—they’re juicy, smoky, and always a hit at any cookout. I make them for every backyard gathering, and the empty platter speaks for itself. My final tip? Don’t skip the indirect heat step; it keeps the chicken tender and prevents burnt sauce. Try these at your next barbecue and let me know in the comments how they turned out or what sides you paired them with. Happy grilling!