Are you one of many people playing the guessing game when trying to cook chicken on a charcoal grill? Don’t be embarrassed, youre not alone.
We act like grilled chicken is easy, and its popularity would certainly make you think so, but the fact is that no one actually takes you out back and shows you exactly how it all works.
I’ve been a chef for more than ten years, and grilling chicken is hard and confusing because there are so many things that can go wrong.
How much charcoal should you be using? How long should you wait before the charcoal is ready?
Not to mention that the many different cuts of chicken available all have different cook times– and what visual cues let you know that they are ready to come off the grill?.
Charcoal grilling is special because the intensity of flavor goes beyond what a gas grill can do.
It’s smoky, fire-kissed food that’s delicious on a primal level and this guide will answer all the questions you may have on how to master grilled chicken.
Grilling chicken legs on a charcoal grill can lead to incredibly flavorful and juicy meat when done right However, it can be tricky to nail the timing since bone-in chicken legs cook slower than boneless breasts. Undercook them and the meat will be rubbery and raw Overcook them and you’ll end up with dry, stringy chicken.
So how long should you grill chicken legs to get the best results? Keep reading for tips, tricks, and instructions that will help you always grill chicken legs that are juicy and tender.
Factors That Affect Chicken Leg Cooking Times
Several factors impact how quickly (or slowly) chicken legs will cook on a charcoal grill:
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Thickness – Chicken legs come in a range of sizes. Larger, meatier drumsticks take longer than smaller chicken thighs.
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Bone-in vs. boneless: Meat and skin conduct heat faster than bones. Bone-in legs can take 10-15 minutes longer than boneless.
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Direct vs indirect heat – Chicken legs cook faster directly over the flames vs indirect heat farther from the coals.
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Temperature – Higher grill temperatures cook the chicken quicker than lower heat levels. A very hot grill can shave off quite a bit of time.
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Skin on or off—The skin keeps the meat warm, which makes it take longer to cook. Skinless legs will grill faster.
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Brining: Putting chicken in a saltwater brine for a while makes it more tender, so it takes longer to cook.
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Marinade – Acidic marinades like lemon juice chemically cook meat, so marinated legs require less grill time.
Consider all these factors when determining how long to cook your chicken legs to get the timing just right.
Recommended Grill Times for Chicken Legs
Taking all the above into account, here are general recommendations for grilling times based on preferred doneness:
For medium rare chicken:
- Bone-in, skin-on: 25-35 minutes
- Boneless, skin-on: 15-25 minutes
- Boneless, skinless: 10-15 minutes
For well done chicken:
- Bone-in, skin-on: 40-50 minutes
- Boneless, skin-on: 30-40 minutes
- Boneless, skinless: 20-25 minutes
Thicker, meatier drumsticks will be at the higher end of these time ranges. Smaller thighs can cook for shorter periods.
For food safety, the USDA recommends cooking chicken to 165°F internal temperature. To play it extra safe, target 175°F for bone-in and 165°F for boneless.
Grill Temperatures for Chicken Legs
What temperature should you grill chicken legs at? Here are some guidelines:
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For faster cooking and crispy skin, use very high direct heat – about 450-550°F. Watch closely to avoid burning.
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For slower, even cooking and juicier meat aim for medium-high direct heat around 375-450°F.
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For the juiciest results, grill over indirect medium heat 325-375°F with a hotter direct zone to sear.
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Take care not to grill over low heat under 300°F, as chicken legs can dry out before fully cooking.
In general, hotter temperatures yield faster cooking times but require more attentiveness. Cooler heat takes longer but allows more margin for error. Play with different grill temps to find your preference.
Tips for Perfectly Grilled Chicken Legs
Follow these top tips for irresistibly tender and juicy grilled chicken legs:
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Brine the chicken for added moisture – soak in a saltwater brine for 30 mins up to overnight.
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Pat legs dry before grilling for better browning.
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Preheat grill thoroughly before adding food – wait until grates are very hot.
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Sear both sides over direct high heat before moving to indirect zone.
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Rotate legs every 5-10 minutes for even cooking – swap their positions too.
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Brush on sauce only during the last 10-15 minutes to avoid burning or use as a dip.
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Test doneness with a meat thermometer in the thickest part – target 175°F.
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Let rest for 5-10 minutes before serving for juicier meat.
With the right timing, temperature, and techniques, you can achieve fall-off-the-bone tender, succulent grilled chicken legs worthy of any barbecue! Adjust methods based on your specific cut, thickness, grill, and doneness preferences. With practice, you’ll be an expert in cooking chicken legs on the grill.
Here are some good marinade options that you likely already have:
- Bottled Italian or vinaigrette dressings. (This is really my favorite way to get rid of salad dressing bottles that are almost empty.) ).
- Rosemary, thyme, sage, chervil, green onion, basil, and cilantro are all fresh herbs that you can use.
- Lime or Lemon Juice, Pineapple Juice
- 3 Tablespoons oil to bring it all together
You can put the chicken on the grill once it’s ready, but first you should oil the grates. This will help keep your chicken from sticking. (By the way, this is a good practice with anything you want to grill. ).
To do this, using tongs pick up a ball of paper towel coated with a high smoke point oil (not olive oil, avocado, coconut, or canola oil is good) and wipe the grill grates with a thin coating of oil.
Note: You can also marinate your chicken before grilling for amazing flavor and interest. (Here is our favorite recipe for fajita marinade that makes the best chicken. ) This step may not be necessary if the chicken has been marinated in an oil-based marinade, or if the chicken recipe consists of a dry rub held on by a coat of oil.
It doesnt hurt to grease the grill grates anyway. The cooking grate will never stick to the chicken if both are well oiled.
Here is a dry rub list for grilled chicken:
- Kosher Salt, Black Pepper, Garlic Powder, Onion Powder
- Cajun or Blackening Seasoning (no additional salt needed)
- Italian or Green Seasoning with Onion Powder and Garlic Powder
- Salt with Sage, Thyme, Savory, or Rosemary
- Barbecue Rubs (and then glaze with bbq sauce)
- Smoked paprika, cumin, and a dash of cayenne pepper add smoky flavor and southwestern flair to the chili powder.
- A package of dry dressing mix like Ranch or Caesar
I prefer a spice rub to a marinade but thats just personal preference!
How to Cook Chicken Legs on the Weber Charcoal Grill
FAQ
How long do chicken legs take on a charcoal grill?
Chicken legs typically take 30-40 minutes to cook on a charcoal grill. It’s recommended to cook them over indirect heat, turning them every 10-15 minutes.
Should you grill drumsticks with the lid open or closed?
When grilling chicken drumsticks, it’s generally best to grill them with the lid closed. This helps keep the temperature steady and lets the heat move around the chicken, cooking it more evenly and fully.
How long does it take to cook chicken on a charcoal grill?
Grilling chicken on a charcoal grill typically takes between 30 and 60 minutes, but the exact time depends on the cut of chicken, whether it’s bone-in or boneless, and the cooking method (direct vs. indirect heat).
Is it better to grill chicken at 350 or 400?
For grilling chicken, it’s generally better to use a medium-high heat, which translates to a temperature range of 375°F to 400°F (190°C to 204°C). For a good sear on the outside, this range makes sure the chicken cooks all the way through to 165°F (74°C), which is a safe temperature.