Grilled Chicken Legs are one of my favorite go-to recipes for a quick weeknight dinner, a tailgate party, or a family cookout. A quick and easy dinner that only takes a few minutes to prepare and is mostly hands-off on the grill with indirect heat.
Pat the chicken drumsticks dry with paper towels. Place on a baking sheet or in a large bowl.
Toss with olive oil and then coat with dry rub.
Preheat the grill to 400 to 425 degrees. Be sure to clean the grates with a grill brush.
We are cooking these on indirect heat, so turn off most of the burners leaving one or two on high heat.
Place the chicken legs on the grill in a chicken leg rack, or place them directly on the grill grates where the burners are off.
Cook the chicken legs until they reach an internal temperature of 185 degrees. We cook drumsticks longer so they are more tender. Plan on at least 30-35 minutes of cooking time, possibly longer.
Turn halfway through cooking, and check the temperature with a meat thermometer in the thickest part of the chicken. Brush with BBQ sauce once the internal temperature reaches 165 degrees.
Once the chicken reaches the desired temperature, remove it from the grill, and allow it to rest for 5-10 minutes prior to serving.
Serve immediately, or store in the refrigerator for up to one week. If freezing, completely cool, and then store for up to three months.
Notes
Take your chicken out at least 15 minutes prior to cooking so that it will cook more evenly. Oil your grill grates if cooking directly on them, as the chicken will stick less to them. For extra flavor, use the dry rub on the skin and underneath the meat.The juices will run clear, and the skin will have pulled away from the end of the drumstick bone when done.