Look through the hundreds of recipes for grilled chicken. You’ll find that only a fraction of them are for grilled chicken legs. What gives? It’s true that the breasts have the best protein to fat ratio, making them a popular choice for weight lifters. But, for me, grilling chicken legs is a no brainer; they’re juicier than the breasts and always turn out tender. What more could you ask for!
A chicken leg is made up of two components—the thigh and the drumstick. If you find them labeled as leg quarters at the grocery store, you’ll get the two pieces attached along with a bonus piece of the back (which you can save for making stock). You could also use the following recipe to grill all chicken thighs or all drumsticks; your choice.
How to Make Grilled Chicken Legs
Ingredients
- 2-1/2 cups packed brown sugar
- 2 cups water
- 2 cups cider vinegar
- 2 cups ketchup
- 1 cup canola oil
- 4 tablespoons salt
- 3 tablespoons prepared mustard
- 4-1/2 teaspoons Worcestershire sauce
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon pepper
- 10 pounds bone-in chicken thighs and chicken drumsticks
- 1/2 teaspoon seasoned salt
Instructions
Step 1: Marinate the legs
The best chicken recipes involve a killer marinade—that’s why ours has so many ingredients! In a large bowl, combine the first 10 ingredients, whisking until the sugar and salt are dissolved. Meanwhile, divide the chicken into two large resealable plastic bags. Pour half of the marinade into each bag and turn them over a few times after sealing to coat the chicken.
Place the bags in the refrigerator for at least 6 hours (but, preferably overnight).
Step 2: Prep the grill
The next day, prepare the grill for indirect heat (learn how to do that on a charcoal grill, here). Drain the bags, discarding the marinade and placing the chicken on a large cutting board. Pat each piece dry with a paper towel and sprinkle them with the seasoned salt.
Step 2: Grill the chicken
When the grill is ready, moisten a towel with cooking oil and lightly coat the grill rack, holding onto the towel with long-handled tongs. Place the chicken skin-side down on the grill grates and cover the grill. Cook for 15 to 20 minutes on each side, until a thermometer probed into the meatiest part of the thigh reads 175° F.
Now you know how to grill chicken legs! Make one of these easy side salads to go alongside your chicken, or save yourself some clean-up and cook your side dish directly on the grill.
BBQ Side Dishes You Can Throw on the Grill
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Chip-Crusted Grilled Corn
For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizzazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
Grilled Potato Fans with Onions
Looking for the ultimate grilled potato? These seasoned potato “fans” are filled with tender onions, roasted garlic cloves and savory Parmesan cheese. —Sharon Crabtree, Graham, Washington
Stuffed Grilled Zucchini
Pair up these zucchini boats with charred pork chops, smoked fish and other grilled greats. Not warm enough for cooking al fresco? Your old-fashioned oven will do. —Nancy Zimmerman, Cape May Court House, New Jersey
Grilled Cabbage
I don't really like cabbage, but I fixed this recipe and couldn't believe how good it was! We threw some burgers on the grill and our dinner was complete. I never thought I'd skip dessert because I was full from eating too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
Bacon-Wrapped Asparagus
My husband and I grill dinner almost every night, and I love grilling veggies for a side dish. I serve this grilled bacon wrapped asparagus recipe with meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, Texas
Grilled Pattypans
Just a few minutes and a handful of ingredients are all you’ll need for this scrumptious side dish. Hoisin sauce and rice wine vinegar give grilled pattypans Asian flair. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Bacon-Corn Stuffed Peppers
Filled with corn, salsa, green onions, mozzarella cheese and bacon, these grilled pepper halves are sure to liven up your next cookout. They have a wonderful taste and give a fun twist to the usual corn on the cob. —Mitzi Sentiff, Annapolis, Maryland
Herbed Butternut Squash
This is just one of many ways I prepare butternut squash for my two girls. It’s a winter staple in our house. —Jenn Tidwell, Fair Oaks, California
Cedar-Plank Stuffed Portobellos
When we were newlyweds, my father-in-law made us stuffed portobello mushrooms. I’ve tweaked the recipe for our tastes. I like to serve it with salad and potato wedges. —Katie Stemp, Tacoma, Washington
Grilled Peppers and Zucchini
This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California
Fingerling Potatoes with Fresh Parsley and Chives
We use seasonings like adobo, Sazon, fresh parsley and minced chives when we grill potatoes. We have even smoked the potatoes in our portable smoker before grilling. —Teri Rasey, Cadillac, Michigan
Grilled Green Beans
I cook almost everything outdoors, including green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters. —Carol Traupman-Carr, Breinigsville, Pennsylvania
Easy Grilled Corn with Chipotle-Lime Butter
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Lemon-Parmesan Broiled Asparagus
These special spears are packed with flavor, thanks to the lemon-garlic dressing they're tossed in before roasting. It's a simple, quick side that goes with almost anything! —Tina Repak, Johnstown, Pennsylvania
Grilled Zucchini with Onions
Wondering what to do with all of your vegetable garden zucchini? Tired of the same old bread and roasted recipes? This is a great alternative with the added bonus of being healthy. You can BBQ or roast the zucchini.
Quick Barbecued Beans
Baked beans are a simple, classic recipe, and cooking them on the grill adds great smoky flavor. —Millie Vickery, Lena, Illinois
Grilled Mushroom Kabobs
Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta
Grilled Sweet Potatoes with Gorgonzola Spread
My husband first tried this recipe with plain potatoes. They were so yummy; we experimented with sweet potatoes. Dipped in Gorgonzola spread, they’re irresistible. —Kristen Minello, Macomb, Michigan
Jalapeno Popper Mexican Street Corn
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Grilled Veggies with Caper Butter
We like the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina
Grilled Hash Browns
Since my husband and I love to grill meats, we're always looking for easy side dishes that cook on the grill, too. So I came up with this simple recipe for hash browns. There are never any leftovers. —Kelly Chastain, Bedford, Indiana
Creamy Grilled Potato Salad
To avoid turning my oven on in the summer, I grill just about everything—including this creamy potato salad. My friends have dubbed this ‘The Best Potato Salad You’ll Ever Put in Your Mouth!”—and I love that!” —Gayle Robinson, Carrolton, Georgia
Lemon Garlic Mushrooms
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Spicy Grilled Eggplant
This grilled side goes well with pasta or meats also made on the grill. Thanks to the Cajun seasoning, it gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Corn on the Cob with Lemon-Pepper Butter
Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas
Grilled Loaded Potato Rounds
My go-to recipe for outdoor potlucks is an awesome potato side. I prep everything and grill at the party. Pass with sour cream, cheese, bacon and chives. —Fay Moreland, Wichita Falls, Texas
Grilled Brussels Sprouts
During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Spicy Grilled Broccoli
My kids eat this spiced broccoli without cheese; it’s that good. It transports easily to the beach, park or tailgate party and also works on an indoor grill. —Kathy Lewis-Martinez, Spring Valley, California
Grilled Herb Potatoes
Every year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. —Bernadette Bennett, Waco, Texas
Grilled Mango & Avocado Salad
Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends! —Amy Liesemeyer, Tucson, Arizona
Grilled Vegetable Platter
The best of summer in one dish! These pretty grilled vegetables are meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the flavor. —Heidi Hall, North St. Paul, Minnesota
Grilled Vegetable Orzo Salad
Vegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. —Danielle Miller, Westfield, Indiana
Contest-Winning Grilled Mushrooms
Mushrooms cooked over hot coals always taste good, but this easy recipe makes the mushrooms taste fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. —Melanie Knoll, Marshalltown, Iowa
Rice on the Grill
My husband loves to barbecue, so when it's hot outside, we do entire meals on the grill. Since our kids love rice, we often include this tangy side dish as part of the menu. —Shirley Hopkins, Olds, Alberta
Herbed Grilled Corn on the Cob
I'd never grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia
Pesto-Corn Grilled Peppers
We grill almost daily and enjoy using fresh produce from our garden. These pepper halves filled with a basil-seasoned corn mixture is my husband's favorite recipe. —Rachael Marrier, Star Prairie, Wisconsin
Grilled Pineapple with Lime Dip
Serve this dish as an appetizer or dessert—the choice is yours! If desired, the pineapple wedges can be rolled in flaked coconut before grilling. —Taste of Home Test Kitchen
Blue Cheese & Bacon Stuffed Peppers
Whenever I put out a plate of these cute little appetizers, people come flocking. Good thing there are lots of peppers in each bag. —Tara Cruz, Kersey, Colorado
Grilled Sweet Potato Wedges
I love when an entire meal can be cooked outside on the grill and I don't need to heat up the kitchen. These grilled sweet potatoes meet that requirement and are healthy, too! —Natalie Knowlton, Kamas, Utah
Grilled Summer Squash
Grilling food in foil packets creates steam so food cooks in its own juices, which makes the contents flavorful and lower in fat. Best of all: no cleanup! —Lisa Finnegan, Forked River, New Jersey
Grilled Veggies with Mustard Vinaigrette
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania
Grilled Southwestern Potato Salad
This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Grilled Potatoes with Bacon-Ranch Sauce
These potatoes are tender and good all by themselves, but pairing them with the sauce creates a perfect combination—a side dish compatible with any entree cooked on the grill. —Craig Carpenter, Coraopolis, Pennsylvania
Grilled Corn Medley
Who knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen
Corn 'n' Squash Quesadillas
Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas
Farmers Market Orzo Salad
Orzo is a tiny pasta shaped like rice. We like to use it as a base for veggies, lemony vinaigrette and cheeses like mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
Grilled Potato Skins
It's easy to love these delicious appetizers. They're nice to serve outside when you invite friends over for a grilled meal. They remind me of the potato skins I have had in restaurants—only better! —Mitzi Sentiff, Annapolis, Maryland
Lime and Sesame Grilled Eggplant
When I lived in Greece, I fell in love with eggplant. My recipe's seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North Carolina
Grilled Cauliflower Wedges
This meal is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, California
Grilled Potatoes & Peppers
My husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts! —Susan Nordin, Warren, Pennsylvania
The post How to Grill Chicken Legs appeared first on Taste of Home.
Lindsay D. Mattison