Grilled BBQ Chicken Legs – Juicy, Easy Summer Favorite
These chicken legs are juicy, flavorful, and coated in a sticky, homemade BBQ sauce that caramelizes beautifully on the grill. Easy to make, crowd-pleasing, and perfect for backyard barbecues, summer cookouts, or casual family dinners.
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
Instructions
- Make the BBQ Sauce:
- In a saucepan, combine the ketchup, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, honey, hot sauce, and black pepper.
- Bring to a boil over medium heat, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally. Remove from heat and let cool slightly.
- Preheat and Season:
- Preheat the grill to 400°F using a two-zone setup (one side direct heat, one side indirect).
- Pat chicken legs dry and season all over with BBQ rub or seasoning.
- Grill Over Direct Heat:
- Place the chicken legs on the direct heat side of the grill.
- Grill for 30–35 minutes, turning every 5 minutes to brown evenly, until internal temp reaches ~160°F.
- Move to Indirect Heat & Baste:
- Transfer the chicken to indirect heat.
- Brush generously with BBQ sauce and continue grilling for another 10 minutes, turning and basting every few minutes, until the sauce caramelizes and the chicken reaches an internal temp of 165°F.
- Rest and Serve:
- Remove from grill and let rest for 5 minutes.
- Serve hot with extra BBQ sauce and your favorite sides.
Notes
- For even cooking, use a meat thermometer to monitor internal temp.
- Use your favorite store-bought BBQ sauce if short on time.
- Great served with grilled corn, potato salad, or coleslaw.
- Sauce can be made ahead and refrigerated up to 1 week.