How Do I BBQ Chicken Legs for Juicy, Flavorful Results

Cooking chicken legs on the grill is one of the most common and inexpensive ways to make them tasty. BBQ chicken legs should be soft and juicy on the inside and have a crispy, charred skin on the outside. This old favorite tastes even better with the smoky barbecue flavor.

But how exactly do you bbq chicken legs to perfection? There are some key steps and techniques to follow for the best most flavorful results every time. In this guide I’ll share my proven process for bbq chicken legs so you can master this backyard classic.

Choosing the Right Chicken Legs

The first step is selecting high-quality chicken legs to grill Here are some tips

• Opt for fresh, skin-on chicken legs rather than frozen. The skin helps keep the meat moist and lets you grill the skin until it’s crispy.

• Look for plump, meaty legs without any bruising or discoloration. Avoid skinny or malformed legs.

• Go for drumsticks or leg quarters around 1 to 1. 5 pounds each. Similar sizing promotes even cooking.

• Free-range and organic chicken legs offer superior flavor and texture. The moderate exercise and natural diet make a difference.

Starting with quality chicken legs gives you a headstart towards flavorful, juicy barbecue results.

Prepping the Chicken Legs

Before firing up the grill, take a few minutes to prep the chicken legs:

• Rinse the legs under cold water and pat them completely dry with paper towels. This helps the seasoning adhere properly.

• Trim off any excess loose skin, fat, or cartilage with kitchen shears. Removing these parts prevents flare-ups when grilling.

• Make a few shallow slashes through the skin and meat. This allows the seasoning and smoke to permeate deeper as the chicken cooks.

• Generously coat both sides of the legs with a dry rub or spice blend. I like to use paprika, garlic powder, onion powder, salt, pepper and a touch of brown sugar. Massage it into the meat thoroughly.

• For extra infusion of flavor and moisture, inject the legs in a few places with a flavorful liquid like broth, apple juice or barbecue sauce diluted with water.

• Allow the legs to marinate in the fridge for at least an hour, or up to overnight, so the seasonings and flavors can fully penetrate the meat.

Setting Up the Grill

The right grill setup is key for properly barbecuing chicken legs. Here are the steps I recommend:

• Use a charcoal or gas grill, which provide the authentic barbecue flavor. Pellet grills also work well.

• For charcoal, ignite a full chimney starter of briquettes or lump charcoal. Once they’re covered in gray ash, distribute the coals evenly for direct and indirect heat zones.

• For gas, preheat the grill to medium-high heat, around 400°F. Leave one burner off to create an indirect heating area.

• Grill grates should be thoroughly cleaned. Lightly oil them once hot using a folded paper towel held with tongs. This prevents sticking.

• Have tongs, a spatula, instant-read thermometer and spray bottle of water nearby for managing the chicken during grilling.

Grilling Technique for Perfect BBQ Chicken Legs

Now it’s time to grill up those legs for finger-licking goodness! Follow these steps:

• Place the legs skin-side down over indirect heat. Cover the grill.

• Grill for 20-25 minutes, rotating occasionally for even cooking. Keep the temp around 375°F. The indirect heat allows the interior to cook gently without burning.

• Once the internal temp reaches 165°F, move the legs directly over the coals or flame. Grill for 2-3 minutes per side to sear the skin and develop a charred crust.

• During the last 5 minutes of grilling, start basting the legs with your favorite barbecue sauce. Apply it thickly using a brush and let it caramelize slightly before adding another layer.

• Remove the chicken from the grill once it reaches an internal temp of at least 175°F and the skin is nicely caramelized. The higher temp ensures tender, pull-apart meat.

• Let the legs rest for 5-10 minutes before serving. This allows the juices to redistribute for maximum moistness.

• Slice between the joints and serve the bbq chicken legs with your favorite sides like coleslaw, cornbread and baked beans. Dig in and enjoy!

Tips for the Best Results

Here are some additional pointers for getting the most flavor and the perfect texture when bbq’ing chicken legs:

• Maintain an even, medium-low grill temp of 375°F. Fluctuating heat leads to uneven cooking.

• Use natural lump charcoal rather than briquettes for a cleaner, more authentic smoke flavor.

• Rotate the legs every 5-7 minutes while grilling over indirect heat. This prevents hot spots and drying.

• Apply barbecue sauce towards the end; too early and it will just burn. Wait until the last 5-10 minutes.

• Let legs come fully to room temp before grilling for quicker, more even cooking.

• Insert an instant-read thermometer into the thickest part of the leg, avoiding bone, to check doneness.

• Resting is non-negotiable! Never skip this step if you want juicy meat.

• For extra flavor, spritz with apple juice or cider vinegar while grilling over indirect heat.

Common BBQ Chicken Leg Problems and Solutions

If your bbq chicken legs don’t turn out quite right, here are some common issues and how to fix them:

Problem: Skin is burnt but inside is raw

Solution: Grill over indirect heat first, then sear at the end over direct heat. Don’t sear too long.

Problem: Meat is dry and stringy

Solution: Cook to at least 175°F internal temp. Do not overcook. Keep grill temp steady.

Problem: Skin is soggy, not crispy

Solution: Pat legs very dry before seasoning. Don’t baste too early. Blast with high heat right at the end.

Problem: Skin sticks to the grill grates

Solution: Make sure grates are oiled properly first. Don’t move legs too soon after placing on grill.

Problem: Meat has an off-flavor

Solution: Use natural hardwood lump charcoal. Discard any burnt pieces. Grill over indirect heat, not direct.

Problem: Legs finish too quickly

Solution: Maintain a steady medium-low grill temp. Cook over indirect heat first to slow the cooking.

Problem: Rub won’t adhere properly

Solution: Make sure chicken is patted very dry before applying rub. Massage it into the meat thoroughly.

Follow these troubleshooting tips and you’ll be rewarded with finger-lickin’ good bbq chicken legs every time!

Backyard barbecued chicken legs are a cherished summer tradition for many good reasons. The succulent meat, crispy charred skin, and smoky barbecue flavor are irresistible. By choosing quality chicken legs, proper seasoning and grill setup, then using indirect followed by direct heat, you’ll turn out flawlessly delicious bbq chicken legs. Master this classic and your family and friends will be begging for more. Grill on!