Grilled Chicken Legs
These Grilled Chicken Legs are the perfect summer recipe! When you combine my easy Chicken Rub and my perfect BBQ Sauce with these great tips for grilling chicken legs, you get the perfect easy dinner recipe.
Servings: 4 people
- 4 - 5 pounds chicken legs patted dry
For Chicken Rub
- 2 tablespoons brown sugar packed
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 1/2 tablespoon ground cumin
- 1 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 3/4 cup brown sugar packed
- 3/4 cup ketchup
- 1/4 cup apple cider vinegar
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
Preheat your gas grill by turning all four burners on high and closing the lid. Allow the grill to come to an internal temperature of 400 degrees.(NOTE: If you do not have a grill, there are instructions in the post for how to make these in the oven.)
Whisk together the ingredients for the chicken rub. Generously rub the chicken rub on the chicken legs.
Turn two of the burners down as low as they go. Place all of the chicken over those two burners, being careful that none of the chicken is over the other two burners that are still on high. Cover the grill and grill for 20 minutes.
While the chicken is grilling, combine all of the ingredients for the bbq sauce in a small saucepan. Bring to a boil and then turn down to a very low simmer and simmer for 15 minutes, stirring occasionally.
After 20 minutes, flip the chicken on the grill and recover. The chicken will need approximately 20 more minutes. Remove when multiple pieces that are tested in the middle of the meat and away from bone register 165 on an instant read thermometer.
Serve while warm and enjoy brushed with bbq sauce.
Calories: 756kcal | Carbohydrates: 36g | Protein: 90g | Fat: 30g | Saturated Fat: 8g | Monounsaturated Fat: 1g | Cholesterol: 300mg | Sodium: 2538mg | Potassium: 293mg | Fiber: 1g | Sugar: 29g | Vitamin A: 750IU | Vitamin C: 2.5mg | Calcium: 320mg | Iron: 10.6mg