This recipe for grilled chicken legs is sure to impress! With a mix of spices and a perfect grilling technique, the chicken turns out juicy and smoky. Yum!
It’s hands down my favorite for summer BBQs! I can’t resist having seconds, and they’re easy to cook for a crowd. Plus, you’ll love the finger-licking goodness! 🍗
Ingredients & Substitutions
Chicken Leg Quarters: These are perfect because they stay juicy and flavorful. If you can’t find leg quarters, you can use just drumsticks or thighs, but adjust cooking times accordingly.
Olive Oil: This helps keep the chicken moist while grilling. You can replace it with vegetable oil or avocado oil if preferred.
Spices: Smoked paprika gives a nice depth. If you want a different flavor, regular paprika or even chili powder could be used. Adjust the cayenne based on your heat preference!
Brown Sugar: This helps with caramelization for a nice crust. If you’re watching sugar intake, try using coconut sugar or just skip it for a less sweet version.
Lemon Juice: Fresh lemon juice brightens the dish. You could use lime juice as a fun substitute if you want a different citrus twist.
How Can I Make Sure My Chicken Legs Are Perfectly Grilled?
The grilling technique is essential for juicy chicken legs. Here’s how to get it just right:
- Preheat the grill well; a hot grill helps sear the skin, locking in moisture.
- Start with the skin side down to get it crispy. Keep an eye on flare-ups from dripping fat!
- Use a meat thermometer to check doneness. Aim for 165°F (74°C). This ensures they’re safe to eat and perfectly cooked.
- Letting the chicken rest after grilling is key. It allows juices to redistribute, making each bite deliciously moist.
Enjoy your grilling adventure! With these tips, you’ll be serving up the best grilled chicken legs ever.
Best Damn Grilled Chicken Legs Recipe
Ingredients You’ll Need:
- 8 chicken leg quarters (drumsticks and thighs)
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons brown sugar (for caramelization)
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of active preparation time. However, you should marinate the chicken for at least 2 hours (or ideally overnight) for the best flavor. The grilling will take about 15-20 minutes. So, overall, plan for about 2 hours and 35 minutes when including the marinade time, plus your grilling time!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, combine 3 tablespoons of olive oil, 2 teaspoons of smoked paprika, 1 teaspoon each of garlic powder, onion powder, dried thyme, and dried oregano. Add 1/2 teaspoon of cayenne pepper if you like a little heat. Then sprinkle in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 tablespoons of brown sugar. Finally, squeeze in the juice of 1 lemon. Mix it all together until you have a smooth marinade.
2. Coat the Chicken:
Take your chicken leg quarters and add them to the bowl with the marinade. Use your hands (or tongs) to toss the chicken until it’s completely coated in the delicious marinade. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow it to marinate for at least 2 hours, or overnight for deeper flavor.
3. Preheat the Grill:
When you’re ready to grill, preheat your grill to medium-high heat, aiming for about 375-400°F (190-200°C). This will help achieve that perfect crispy skin.
4. Grill the Chicken:
After marinating, remove the chicken from the fridge and let any excess marinade drip off. Place the chicken legs on the grill, skin side down first. Grill them for about 6-8 minutes on each side, turning occasionally. You want the skin to be crispy and delicious, and the internal temperature should reach 165°F (74°C).
5. Handle Flare-Ups:
If you notice any flare-ups from the chicken fat dripping, simply move the chicken to a cooler part of the grill to prevent burning.
6. Let It Rest:
Once the chicken legs are cooked through, remove them from the grill and let them rest for about 5 minutes. This allows the juices to settle, ensuring each bite is juicy and flavorful.
7. Serve and Enjoy:
Garnish the grilled chicken legs with freshly chopped parsley for a pop of color. Serve them hot with your favorite sides, and enjoy the juicy, smoky goodness of the Best Damn Grilled Chicken Legs!
Frequently Asked Questions (FAQ)
Can I Use Skinless Chicken Legs for This Recipe?
Yes, you can use skinless chicken legs, but they won’t get that crispy exterior that makes this dish so delicious. Be mindful that skinless chicken tends to cook faster, so check for doneness a bit earlier.
What Can I Substitute for Olive Oil?
If you don’t have olive oil on hand, you can use vegetable oil, canola oil, or avocado oil. Each will work just fine to keep the chicken moist and flavorful during grilling!
How Can I Store Leftovers?
Leftover grilled chicken legs should be stored in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 15 minutes or in the microwave until warmed through.
Can I Grill the Chicken Legs in the Oven?
Absolutely! If you don’t have a grill, you can bake the chicken legs in the oven at 400°F (200°C) for about 35-40 minutes, turning halfway through, until they reach the safe internal temperature of 165°F (74°C). You can also broil them for a few minutes at the end to get that crispy skin!
