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Grilled Chicken Legs
10 minutes
30 minutes
Yield: 12 chicken legs
Steps
- Ensure your grill grates are clean and rub lightly with olive oil.
- Preheat grill to medium high heat (between 400-450 degrees F).
- Combine dry rub ingredients in a small bowl.
- Pat chicken legs dry with a clean paper towel.
- Cover chicken legs in dry rub, rubbing it into every nook and cranny.
- Place chicken legs over direct heat and close grill. Let cook 4-5 minutes.
- Rotate approximately 90 degrees and close lid again, letting the chicken legs cook for another 4-5 minutes. Continuing rotating and cooking 4-5 minutes at a time until the chicken legs reach an internal temperature of 165 degrees F.
- Remove from grill and let rest 5-10 minutes before serving.
- We love serving these with grilled broccoli and grilled potato wedges!
Notes
- Prevent Sticking: to prevent sticking ensure you have clean grill grates, rub them with a little oil before grilling, use a dry rub and make sure you grill is nice and hot!
- Charring: If you feel like you chicken skin is in danger of getting too charred, simply move it over to more indirect heat after you have crisped up the skin a little.
- Dry Rub Alternatives: if you don’t want to do the dry rub a simple kosher salt + ground black pepper is always good! We also have a more herby chicken dry rub here!
- Let Rest: don’t skip this part! Let those juices redistribute after cooking!
- Marinade: you can defiantly use a marinade with this recipe if you want – here is a cilantro lime one we love!
Originally published at thewoodenskillet.com. Reproduced for personal collection.
