How to Grill Chicken Legs on Charcoal: Perfect BBQ Tips

Ready to master the art of grilling chicken legs? There's nothing quite like the smoky flavor and crispy skin you get from a charcoal grill. In this guide, we'll walk you through the process step by step. 

From prep to plate, you'll learn how to achieve perfectly juicy, flavorful chicken legs every time.

How to grill chicken legs on a charcoal grill?

Prepare a two-zone fire, season the legs, and grill over indirect heat at 350°F for 30-40 minutes, flipping occasionally. Cook until internal temperature reaches 165°F. Rest before serving.

Key Takeaways:

• Use two-zone cooking: hot for searing, cool for indirect cooking.
• Aim for 350°F (175°C) grill temperature.
• Season with salt and pepper or use marinades/dry rubs.
• Grill for 30-40 minutes, flipping every 10-15 minutes.
• Use a meat thermometer to check doneness (165°F/74°C minimum).
• Let chicken rest for 5-10 minutes before serving.

Preparation

Choosing the Right Chicken Legs

Start with quality chicken legs for the best results. Look for plump, fresh legs with smooth skin and no blemishes. If possible, opt for free-range or organic chicken for superior flavor.

Remember, uniformly sized legs will cook more evenly on the grill. 

Brining vs. Dry Rub: Which Method to Choose

Both brining and dry rubbing can elevate your chicken's flavor. Brining involves soaking the legs in a saltwater solution, which helps keep the meat moist during grilling.

For a quick brine, mix 1/4 cup salt and 1/4 cup sugar in 4 cups of water, then soak the legs for 2-4 hours. Dry rubs, on the other hand, create a flavorful crust. Simply mix your favorite spices and rub them onto the chicken before grilling.

Essential Tools and Equipment

Gather your grilling arsenal before you start. You'll need long-handled tongs for safely handling the chicken, a meat thermometer for checking doneness, and a basting brush if you plan to apply sauce.

Don't forget a clean platter for the cooked chicken and heavy-duty aluminum foil for tenting. A chimney starter can make lighting charcoal a breeze, while a grill brush is essential for cleaning the grates before and after use.

By taking care of these preparation steps, you're setting yourself up for grilling success. Quality ingredients, the right flavoring method, and the proper tools will make the process smoother and the results more delicious.

Preparing the Charcoal Grill

Setting Up the Grill for Two-Zone Cooking

Start by arranging your charcoal for two-zone cooking. Pile the coals on one side of the grill, leaving the other side empty.

This setup gives you a hot zone for searing and a cooler zone for indirect cooking, essential for perfectly grilled chicken legs.

Lighting the Charcoal

Use a chimney starter for easy, even lighting. Fill it with charcoal, place some crumpled newspaper underneath, and light it. In about 15-20 minutes, your coals will be ready to pour into the grill.

Achieving the Ideal Temperature

Aim for a grill temperature of around 350°F (175°C). To check, hold your hand about 5 inches above the grate. If you can keep it there for 5-7 seconds, you're at the right temperature.

For precise control, use a grill thermometer. Remember, it's easier to increase heat than to cool down an overheated grill, so start conservatively.

With your grill properly set up, you're ready to create that perfect balance of crispy skin and juicy meat that makes grilled chicken legs irresistible.

Seasoning and Marinating

Basic Seasoning Techniques

Keep it simple with salt and pepper for a classic flavor that works great for bbq chicken. Pat the chicken legs dry, then generously season both sides.

For extra zing, add garlic powder or paprika - these spices complement chicken thighs and chicken breast equally well. If you're feeling adventurous, brush on some bbq sauce before grilling.

Remember, seasoning just before you place the chicken on the grill ensures the flavors stick to the meat rather than drawing out moisture.

This technique works for all cuts, from juicy legs to tender chicken breast, giving you perfectly seasoned bbq chicken every time.

Popular Marinade Recipes

Marinades infuse chicken with flavor and help keep it moist. Try a tangy lemon-herb marinade with olive oil, lemon juice, garlic, and fresh herbs.

For an Asian twist, mix soy sauce, ginger, honey, and a splash of sesame oil. Marinate your chicken legs for at least 2 hours, or overnight for deeper flavor.

Dry Rub Options for Extra Flavor

Dry rubs create a flavorful crust on your grilled chicken. Mix brown sugar, paprika, garlic powder, onion powder, and a pinch of cayenne for a sweet and spicy blend.

Or go Mediterranean with oregano, thyme, lemon zest, and black pepper. Apply the rub generously, massaging it into the skin for maximum impact.

Whichever method you choose, don't be afraid to experiment.

The key is balancing flavors – sweet, salty, spicy, and aromatic. And remember, if you're using a sugary marinade or rub, be extra vigilant during grilling to prevent burning.

With these seasoning tips, you're on your way to chicken legs that are bursting with flavor from first bite to last.

Grilling Process

Placing Chicken Legs on the Grill

Start by placing your seasoned chicken legs on the cooler side of the grill. This indirect heat method allows for even cooking without charring.

Space the legs out to ensure good air circulation. Close the lid to trap the heat and smoke, creating an oven-like environment.

Managing Flare-Ups

Flare-ups can quickly turn your perfectly seasoned chicken into a burnt mess. If flames appear, move the chicken to the cooler side of the grill immediately. Keep a spray bottle of water handy to douse any persistent flare-ups.

Remember, prevention is key – trim excess fat from the chicken before grilling to reduce the risk.

Flipping and Rotating for Even Cooking

Turn your chicken legs every 10-15 minutes for even cooking. Use tongs to avoid piercing the skin, which can release juices. As you flip, rotate the legs, moving those from the outer edges to the center and vice versa.

This ensures all pieces cook at the same rate, regardless of hot spots on your grill.

Basting Techniques

If you're using a marinade or sauce, basting can add extra flavor and moisture. Wait until the last 10-15 minutes of cooking to start basting. This prevents the sugars in your sauce from burning.

Apply the sauce in thin layers, allowing each to set before adding more. For a sticky, caramelized finish, move the legs to the hot side of the grill for the final few minutes.

Throughout the grilling process, maintain a steady grill temperature by adjusting the vents. Open vents increase airflow and heat while closing them does the opposite.

Aim to keep the temperature around 350°F (175°C) for most of the cooking time.

Remember, patience is key when grilling chicken legs. They typically take about 30-40 minutes to cook through.

Resist the urge to crank up the heat for faster cooking – this can lead to burnt outsides and raw insides. Instead, enjoy the process, savor the aromas, and look forward to the juicy, flavorful results of your patience and attention to detail.

Determining Doneness

Using a Meat Thermometer

The most reliable way to check doneness is with a meat thermometer. Insert it into the thickest part of the leg, avoiding the bone.

Chicken legs are safe to eat when they reach an internal temperature of 165°F (74°C). For extra-juicy results, aim for 170-175°F (77-79°C).

Visual Cues for Perfect Grilling

While a thermometer is best, you can also look for visual cues. The juices should run clear when you pierce the thickest part of the leg.

The skin should be golden brown and crispy. If you notice any pink meat or bloody juices, continue cooking. Remember, it's always better to err on the side of caution when it comes to chicken.

Resting and Serving

Importance of Resting Time

Once your chicken legs reach the right temperature, resist the urge to dig in immediately. Let them rest for 5-10 minutes off the grill.

This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Tent the chicken loosely with foil to keep it warm.

Serving Suggestions and Pairings

Grilled chicken legs pair well with a variety of sides. Try a crisp garden salad, grilled vegetables, or classic potato salad.

For a complete barbecue experience, serve with corn on the cob and coleslaw. Don't forget to provide extra napkins – the best-grilled chicken is finger-licking good!

Tips for Success

Common Mistakes to Avoid

Don't rush the process by cranking up the heat. High temperatures lead to burnt skin and undercooked meat.

Avoid constantly lifting the grill lid, as this releases heat and extends cooking time. Never use the same utensils or platters for raw and cooked chicken to prevent cross-contamination.

Enhancing Flavor with Wood Chips

For an extra smoky flavor, add soaked wood chips to your charcoal. Hickory, apple, or mesquite work well with chicken. Wrap the chips in foil, poke a few holes, and place them on the hot coals.

Cleaning and Maintaining Your Charcoal Grill

Clean your grill grates before and after each use. A clean grill prevents sticking and imparts better flavor. After grilling, close the vents to extinguish the coals.

Once cool, dispose of the ashes safely and clean the grill thoroughly to keep it in top shape for your next barbecue.

If you love chicken wings or Brisket, you can learn about that too in our site. 

Frequently Asked Questions:

1. How long should I grill chicken legs?

Typically, chicken legs take 30-40 minutes on a charcoal grill. Cook them over indirect heat, turning every 10-15 minutes. Always check for doneness with a meat thermometer.

2. Can I grill frozen chicken legs?

It's best to thaw chicken legs before grilling. Frozen legs cook unevenly and may remain raw in the center. Thaw in the refrigerator overnight for best results.

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

Ensure your grill grates are clean and oiled. Don't move the chicken too soon – it will release naturally when ready. Using a marinade with oil can also help prevent sticking.

Conclusion

Grilling chicken legs on a charcoal grill is a rewarding experience that combines technique with creativity. With these tips and methods, you're well-equipped to serve up juicy, flavorful chicken legs that will impress at any barbecue.

Remember, practice makes perfect, so fire up that grill and enjoy the delicious results of your efforts!