Finger-Lickin’ Good: How to BBQ Chicken Legs on a Gas Grill Perfectly Every Time

There is something magical about biting into a grilled chicken leg that has skin that is crispy and meat that is so juicy that it almost falls off the bone. Whether you’re planning a summer cookout or just want to make dinner more interesting during the week, learning how to grill chicken legs on a gas grill is a skill that you should have.

At Grass Roots, we’ve been perfecting our grilling techniques for years, and we’re excited to share our secrets with you. So fire up that gas grill and let’s get cooking!

Why Gas Grills Are Perfect for Chicken Legs

Before we dive into the how-to, let’s talk about why gas grills are actually fantastic for chicken legs:

• Consistent heat: Unlike charcoal grills where temperature control involves moving coals around (which can be tricky!), gas grills offer steady, reliable heat at the turn of a dial.
• Even cooking: The consistent heat distribution helps chicken cook evenly, reducing the risk of parts being undercooked or overcooked.
• Natural flavors shine: Without the heavy smoke of charcoal, the chicken’s natural flavors come through more prominently.
• Convenience factor: Quick start-up and easy temperature adjustments make weeknight grilling much more practical.

Step-by-Step Guide to Perfect BBQ Chicken Legs

1. Prep Your Chicken

First things first let’s get those chicken legs ready for the grill

• Take your chicken legs out of the refrigerator about 20 minutes before cooking to take the chill off.
• Pat them dry with paper towels (this helps the skin crisp up better).
• Apply your seasoning of choice (more on this below).

2. Preheat Your Gas Grill Properly

This step is crucial and often overlooked!

• Target temperature: Aim for medium-high heat, between 375-400°F.
• Preheat time: Give your grill at least 10-15 minutes to reach the desired temperature.
• Cleaning: While preheating, scrape the grates clean with a grill brush to prevent sticking.

3. Season Those Legs!

You’ve got two main options here:

Quick Dry Rub (perfect when you’re in a rush):

• Salt and pepper (be generous!)
• Garlic powder
• Paprika (adds nice color and mild flavor)
• Optional: dried herbs like thyme, oregano, or rosemary

Marinade Option (if you’ve got more time):

• Let chicken marinate for at least 30 minutes, but overnight in the fridge is even better.
• Simple marinade: olive oil, lemon juice, minced garlic, salt, pepper, and your favorite herbs.

4. Grilling Time!

Now for the main event:

1. Oil the grates: Lightly oil the grill grates with a paper towel dipped in vegetable oil (use tongs to hold it).
2. Place chicken skin-side down: This is important for developing that crispy exterior we all love.
3. Close the lid: This traps heat for more even cooking.
4. First flip: After about 6-8 minutes, flip the legs over.
5. Continue cooking: Another 6-8 minutes on the second side (but use a meat thermometer to be sure).

5. Temperature is Key!

Here’s a handy guide based on chicken leg size:

While the USDA says chicken is safe at 165°F, we’ve found that chicken legs are actually more tender and juicy at an internal temperature of 185°F. The extra cooking time helps break down connective tissues without drying out the meat.

6. The Resting Period

Don’t skip this! After reaching your target temperature:

• Remove the chicken legs from the grill.
• Let them rest for 5 minutes before serving.
• This allows juices to redistribute throughout the meat instead of running out when you cut in.

Common Mistakes to Avoid

1. Constantly lifting the lid: Every time you open the grill, you’re letting heat escape. Trust the process!
2. Flipping too frequently: Resist the urge! Frequent flipping prevents the development of that beautiful crust.
3. Cooking straight from the fridge: Cold chicken will cook unevenly. Let it sit out for about 20 minutes first.
4. Ignoring different sized pieces: Larger legs need more time. Group similar-sized pieces together.
5. Using high heat: This isn’t like searing a steak. Medium-high is perfect for chicken legs.

Saucing Strategies

If you’re adding BBQ sauce (and who wouldn’t want to?), timing is everything:

• Apply sauce late: Add your sauce during the last 2-3 minutes of grilling.
• Watch carefully: The sugar in most BBQ sauces can burn quickly.
• Multiple thin layers: For extra saucy legs, apply multiple thin layers, allowing each to set for about a minute.

Tasty Flavor Combinations to Try

We love experimenting with different flavor profiles! Here are some of our favorites:

1. Classic BBQ: Store-bought or homemade BBQ sauce with a pinch of cayenne for heat.
2. Lemon Herb: Lemon zest, garlic, thyme, and rosemary with olive oil.
3. Sweet & Spicy: Honey, soy sauce, sriracha, and a touch of lime juice.
4. Mediterranean: Olive oil, lemon, oregano, garlic, and a touch of cinnamon.
5. Smoky Chipotle: Chipotle powder, lime, cumin, and a touch of honey.

How to Know When They’re Done

Besides using a thermometer (which is the most reliable method), look for these signs:

• Juices run clear when pierced (not pink).
• The meat has pulled back slightly from the bone.
• The skin is crispy and golden brown.
• The meat feels firm but still has some give when pressed.

Make-Ahead Tips for Parties

If you’re entertaining:

1. Pre-cook partially: Grill chicken legs about 70% of the way done.
2. Refrigerate: Cool completely and store in the refrigerator (up to 2 days).
3. Finish on the grill: Complete the cooking just before serving, adding sauce if desired.

What to Serve with Your BBQ Chicken Legs

Round out your meal with these perfect pairings:

• Classic sides: Corn on the cob, coleslaw, potato salad, or baked beans.
• Lighter options: Grilled vegetables, garden salad, or a quinoa side dish.
• Breads: Cornbread, garlic bread, or soft dinner rolls to soak up extra sauce.

Why Choose Pasture-Raised Chicken

We at Grass Roots think that what your chicken eats and how it lives have a huge impact on both its taste and health. Our pasture-raised chickens:

• Roam freely on non-GMO pasture daily
• Contain no added hormones or antibiotics
• Are raised using regenerative farming practices that support plant diversity
• Simply taste better because of their natural diet and active lifestyle

The first bite shows the difference: the taste is stronger, the texture is better, and you can feel good about knowing that your food was raised in a way that is both humane and environmentally friendly.

Storing and Reheating Leftovers

If you’re lucky enough to have leftovers:

• Storage: Keep tightly wrapped in foil or in an airtight container in the refrigerator for up to 4 days.
• Reheating: For best results, reheat in a 300°F oven until warmed through (about 15 minutes) to maintain moisture. Microwaving works in a pinch but may dry out the meat.

Final Pro Tips

• Two-zone fire: Set up your gas grill with one side on medium-high and the other on low. Start chicken on the hot side to crisp the skin, then move to the cooler side to finish cooking.
• Spray bottle: Keep a spray bottle with apple juice or water handy to tame flare-ups.
• Wood chips: Want that smoky flavor on your gas grill? Soak wood chips and place them in a smoker box or aluminum foil pouch with holes poked in it.

I’ve been grilling chicken legs for backyard parties for years now, and these techniques never fail to impress our guests. There’s something deeply satisfying about serving up food that brings people together – maybe it’s the nostalgia of summertime gatherings, the primal joy of cooking with fire, or just the simple pleasure of holding delicious food in your hands.

Whatever it is, mastering BBQ chicken legs on your gas grill is sure to elevate your cooking reputation. So grab some chicken legs, fire up that grill, and get ready for some finger-lickin’ good eating!

Do you have any special chicken grilling techniques? We’d love to hear about them in the comments below!