How Long to BBQ Chicken Legs and Thighs: Your Ultimate Guide to Juicy, Flavorful Results Every Time

Are you tired of serving up dry overcooked chicken from your backyard grill? Trust me I’ve been there! Getting perfectly grilled chicken legs and thighs can feel like a mystery sometimes. One minute they seem raw, and the next they’re burned beyond recognition.

After years of trial and error (and yes, serving some questionable chicken to my poor family), I’ve finally mastered the art of BBQing chicken legs and thighs. Today I’m gonna share everything I’ve learned about cooking times, temperatures, and techniques to help you achieve juicy, flavorful chicken every single time.

Why Chicken Legs and Thighs are Perfect for the Grill

Talk about why these cuts are great for grilling before we get into cooking times.

• Higher fat content: Compared to chicken breasts, thighs and legs have more fat, which means they stay juicier during cooking
• More forgiving: It’s much harder to overcook dark meat than white meat
• Full of flavor: Dark meat naturally has a richer taste
• Budget-friendly: Typically less expensive than chicken breasts
• Crowd-pleaser: Perfect for feeding a group at your next BBQ

“Dark meat chicken stays tender and juicy pretty much no matter what,” said a grilling fan. “This recipe is almost impossible to mess up!”

Understanding the Difference Between Chicken Legs and Thighs

It is important to know what we mean when we talk about chicken legs and thighs:

• Chicken thighs: Come from the upper part of the chicken’s leg with higher fat content, making them rich and juicy
• Drumsticks: The lower part of the leg (what most people think of as the “leg”)
• Leg quarters: Include both the thigh and drumstick as one piece

Each cut has slightly different cooking requirements, but I’ll cover everything you need to know for perfect results with any of them.

Preparing Your Chicken for the Grill

Marinating and Seasoning

Taking time to properly prepare your chicken before it hits the grill makes all the difference!

For a simple but effective marinade, mix:

• ¼ cup olive oil
• ¼ cup lemon juice or vinegar
• Your choice of herbs and spices

Marinate your chicken for at least 30 minutes, but no more than 12 hours (anything longer can make the meat mushy).

If you prefer a dry rub, try this simple combo:

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1.5 teaspoons onion powder
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 teaspoon black pepper

Pro tip: Pat your chicken really dry with paper towels before applying seasonings. The drier the chicken skin, the crispier it’ll get on the grill!

How Long to BBQ Chicken Legs and Thighs: The Definitive Guide

Alright, now for the main event – exactly how long should you grill those chicken pieces? The answer depends on your grilling method and the cut of chicken.

Gas Grill Method

For more than 25 years, I’ve used the same broken-down gas grill, and this method has never let me down:

1. Preheat your grill to 400°F with both direct and indirect heat zones
2. Initial sear: Place chicken skin-side down over direct heat for 2-3 minutes to get those beautiful grill marks
3. Flip and sear the other side for another 2-3 minutes
4. Reduce heat to 300°F and move chicken to indirect heat zone
5. Cook with lid closed for about 20 minutes
6. Check temperature with a meat thermometer
7. Add BBQ sauce (if using) when internal temperature reaches 155°F
8. Return to direct heat and cook for another 5-7 minutes, turning occasionally and basting with more sauce if desired

Total cooking time: 25-30 minutes

Charcoal Grill Method

For charcoal grill enthusiasts:

1. Set up two heat zones: Light coals on one side of the grill
2. Sear chicken over the hot coals (direct heat), with thighs skin-side down
3. Turn pieces every few minutes until browned on all sides
4. Move to indirect heat zone once skin is crispy
5. Cover and cook for about 20 minutes, turning occasionally
6. Add BBQ sauce and finish cooking over direct heat

Total cooking time: 25-30 minutes

Chicken Leg Quarters Method

If you’re cooking whole leg quarters (thigh and drumstick attached):

1. Preheat grill for direct and indirect heat zones
2. Sear over direct heat for 2 minutes per side
3. Move to indirect heat, close cover
4. Cook for about 20 minutes
5. Check temperature, continue until reaching 155°F
6. Move back to direct heat, add sauce if desired
7. Cook until internal temperature reaches 165-180°F

Total cooking time: 35-50 minutes (depends on size)

How to Know When Your Chicken is Done

The most reliable way to check for doneness is with an instant-read meat thermometer. Here’s what to look for:

• Minimum safe temperature: 165°F (75°C)
• Ideal temperature for thighs/legs: 170-175°F (for optimal texture)
• Where to check: Insert thermometer into the thickest part of the meat, avoiding bones

Don’t rely solely on visual cues – fully cooked dark meat can sometimes still look a bit pink, especially near the bone!

Common Mistakes to Avoid

In my years of grilling, I’ve made pretty much every mistake possible. Here are the big ones to avoid:

1. Skipping the marinade: Takes just minutes to prepare but adds hours of flavor
2. Underseasoning: Dark meat can handle (and needs) plenty of seasoning
3. Flipping too often: Turn your chicken just once or twice during the main cooking phase
4. Not using both direct and indirect heat: This two-zone approach is crucial for perfect results
5. Forgetting the resting period: Let your chicken rest under foil for 5-10 minutes after cooking to redistribute juices

My Favorite BBQ Sauce Technique

Here’s a lil secret for amazing BBQ chicken: don’t add the sauce too early! If you slather on BBQ sauce at the beginning, it’ll burn before your chicken is cooked through.

Instead, wait until the chicken reaches about 155°F internally, then start basting with sauce. This gives the sauce just enough time to caramelize without turning into “volcanic ash” (as one recipe colorfully put it).

What to Serve with Your BBQ Chicken

Your perfectly grilled chicken deserves some equally delicious sides! Some of my favorites:

• Classic coleslaw
• Potato salad
• Cucumber salad
• Grilled corn on the cob
• Baked beans
• Simple green salad

Troubleshooting Common Issues

Final Tips from a BBQ Enthusiast

After grilling chicken legs and thighs for countless family gatherings, I’ve learned a few extra tricks:

• Don’t rush: Low and slow is better than fast and burnt
• Keep the lid closed: Every time you peek, you lose heat and extend cooking time
• Oil your grates: If your chicken tends to stick, lightly oil the grates before cooking
• Use a drip pan: Place under chicken in the indirect zone to catch drippings and prevent flare-ups

While I’ve given you specific time guidelines, remember that these are just starting points. The size of your chicken pieces, your grill’s temperature control, and even the weather can affect cooking times.

The most important thing is cooking to the right internal temperature (165°F minimum) rather than focusing solely on time. With a good meat thermometer and these techniques, you’ll be serving up perfect BBQ chicken legs and thighs that will have your family and friends coming back for seconds!

So fire up that grill and get cooking – delicious, juicy chicken awaits!

Do you have any special techniques for grilling chicken? I’d love to hear your tips in the comments below!