How Long to Grill Chicken Legs at 350°F: The Ultimate Guide for Juicy Results

Have you ever stood in front of your grill, package of chicken legs in hand, wondering exactly how long to cook them? You’re definitely not alone Grilling chicken legs at the perfect temperature is something many home cooks struggle with. Cook them too little and you risk foodborne illness; cook them too long and you end up with dry, disappointing chicken

I’ve been perfecting my chicken leg grilling technique for years and I’m excited to share everything I’ve learned about how long to grill chicken legs at 350°F for that perfect juicy flavorful result every time.

The Quick Answer: Chicken Leg Grilling Time at 350°F

Let’s start with the basic timing you need:

• Chicken drumsticks: 30-35 minutes at 350°F
• Chicken thighs: 35-40 minutes at 350°F
• Whole chicken legs (thigh and drumstick together): 35-45 minutes at 350°F

The most important factor isn’t just time, though – it’s reaching that critical internal temperature of 165°F (74°C) in the thickest part of the meat, away from the bone.

Understanding Chicken Legs: Drumsticks vs. Thighs

Before we dive deeper, let’s clarify what we’re talking about:

• Drumsticks are the lower part of the chicken leg with a single bone running through them
• Thighs are the upper part, meatier and with slightly higher fat content
• Whole chicken legs include both the drumstick and thigh together

Each requires slightly different cooking times because of their size and composition.

Preparing Your Chicken Legs for the Grill

Marinade Magic

It’s not just about flavor when you marinate—it’s also about how juicy the meat is! Here’s a simple marinade I love:

• 1 cup buttermilk
• 2 tablespoons olive oil
• 2-3 cloves minced garlic
• Your favorite herbs and spices

Marinade time matters:

• Minimum: 2 hours
• Ideal: Overnight in the refrigerator

The buttermilk tenderizes the meat while the oil helps lock in moisture during cooking.

Seasoning Secrets

If you’re short on time and can’t marinate, a good dry rub works wonders:

• 1 tablespoon garlic powder
• 1 tablespoon paprika (smoked paprika adds amazing flavor!)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne (adjust for your heat preference)

Tip: To get flavor that goes deeper than the skin, lift the skin a little and press some seasoning right into the meat.

Setting Up Your Grill for Success

Whether you’re using a gas or charcoal grill, maintaining a steady 350°F is key to properly cooking chicken legs.

For Gas Grills:

1. Preheat all burners on high for 10-15 minutes
2. Adjust burners to reach 350°F
3. Consider creating a two-zone setup (one side at direct heat, one side lower for indirect heat)

For Charcoal Grills:

1. Use a chimney starter to light your charcoal
2. Spread coals evenly for direct heat or to one side for a two-zone fire
3. Use the lid vents to control temperature
4. A grill thermometer is essential for maintaining 350°F

The Grilling Process: Step by Step

Now for the main event – here’s my step-by-step process for perfectly grilled chicken legs:

1. Preheat your grill to a steady 350°F
2. Clean and oil the grates to prevent sticking
3. Place chicken legs on the grill in an interlocking pattern to ensure even cooking
4. Cover the grill to maintain temperature
5. Turn the chicken every 10 minutes, making quarter turns to create those beautiful grill marks
6. Start checking temperature after about 25 minutes for drumsticks, 30 minutes for thighs
7. Apply BBQ sauce (if using) during the final 15-20 minutes of cooking
8. Cook until internal temperature reaches 165°F
9. Remove and rest for 5-10 minutes before serving

The Two Heat Methods: Direct vs. Indirect

There’s actually ongoing debate about the best way to grill chicken legs:

Direct Heat Method

• Chicken goes directly over the heat source
• Faster cooking time
• Better for getting crispy skin
• Higher risk of burning before inside is fully cooked

Indirect Heat Method

• Chicken is placed away from direct flame
• Longer, more gentle cooking
• More even cooking throughout
• Less crispy skin

My Preferred Hybrid Approach

I start with direct heat for about 5-10 minutes to get that initial sear and crisp skin, then move to indirect heat to finish cooking through. This gives you the best of both worlds!

How to Check for Doneness

Putting a meat thermometer into the thickest part of the leg (avoid the bone) is the most accurate way to do it. You’re looking for 165°F.

Don’t have a thermometer? Here are some visual cues:

• Juices should run clear, not pink, when pierced
• Meat should no longer be pink at the bone
• The legs should feel firm when pressed

But honestly? A good digital meat thermometer costs about $15 and removes all the guesswork. It’s worth every penny!

Troubleshooting Common Problems

Problem: Chicken Burning on the Outside

• Your grill is too hot
• You’re using too much direct heat
• Solution: Lower temperature and/or use indirect heat method

Problem: Taking Too Long to Cook

• Grill isn’t hot enough
• Chicken was too cold when placed on grill
• Solution: Ensure grill is at proper temperature; let chicken come to room temperature for 20 minutes before grilling

Problem: Skin Not Crispy

• Not enough direct heat
• Too much moisture on skin before grilling
• Solution: Pat chicken dry before seasoning; use direct heat at beginning of cook

Serving Suggestions for Grilled Chicken Legs

These juicy, flavorful chicken legs pair beautifully with:

• Corn on the cob
• Potato salad
• Coleslaw
• Grilled vegetables
• Fresh green salad
• Mac and cheese

Storing Leftover Grilled Chicken Legs

If you somehow have leftovers (which rarely happens at my house!):

• Refrigerate promptly in airtight containers
• They’ll keep for 3-4 days
• Reheat in a 350°F oven for about 10 minutes for best results

Final Tips for Grilled Chicken Leg Success

1. Bring chicken to room temperature for about 20 minutes before grilling
2. Don’t overcrowd the grill – leave space between pieces
3. Keep the lid closed as much as possible to maintain temperature
4. Let the chicken rest after cooking to redistribute juices
5. Consider brining for extra juiciness (1/4 cup salt + 1/4 cup sugar in 4 cups water for 2-4 hours)

FAQs About Grilling Chicken Legs

Can I use frozen chicken legs on the grill?

No, it’s highly recommended to thaw chicken legs completely before grilling. Grilling frozen legs results in uneven cooking – the outside may burn while the inside remains undercooked and potentially unsafe.

Is it better to grill chicken legs with skin on or off?

I recommend keeping the skin on during grilling. It adds flavor, helps retain moisture, and gets deliciously crispy. You can always remove it before eating if you prefer.

How do I prevent chicken legs from sticking to the grill?

Clean your grill grates thoroughly and oil them before placing the chicken down. Also, don’t try to flip the chicken too early – when it’s ready to flip, it will release more easily from the grates.

Should I brine chicken legs before grilling?

Brining isn’t necessary but can add extra juiciness and flavor. A simple brine of salt, sugar, and water for 2-4 hours works wonders, especially if you’re cooking larger pieces.

What’s the best way to add BBQ sauce without burning it?

Add BBQ sauce only during the last 15-20 minutes of cooking, applying it in thin layers and turning frequently. The sugar in BBQ sauce can burn if applied too early in the cooking process.

Conclusion

Grilling chicken legs at 350°F takes between 30-45 minutes depending on the size and type of chicken leg, but always remember that temperature (165°F internal) trumps time. With proper preparation, careful temperature control, and the right technique, you’ll be serving up juicy, flavorful chicken legs that’ll have everyone coming back for seconds.

So fire up that grill, grab your chicken legs, and put these tips to use! I’d love to hear how your grilled chicken legs turn out in the comments below.

Happy grilling!