Marianne Martinez
Grilled chicken legs are a delicious and easy meal to make, perfect for a summer barbecue. The key to achieving that perfect barbecue flavour is to cook the chicken legs over a combination of direct and indirect heat. You can use a gas or charcoal grill, or even finish the chicken legs in a pan. The grill should be heated to a medium-high heat of around 350°F-450°F. The internal temperature of the chicken should reach 165°F, but for the most tender meat, cook to 185°F. You can use a dry rub, marinade, or barbecue sauce to add extra flavour to your chicken legs.
Grilling chicken legs in a pan
| Characteristics | Values |
|---|---|
| Marinade | Chicken legs can be marinated in a zip-top bag with a marinade for at least 30 minutes or overnight. |
| Seasoning | Salt, pepper, garlic powder, five-spice powder, or a dry rub. |
| Grill temperature | 325-450°F. |
| Grill type | Gas or charcoal grill. |
| Cooking time | 6-15 minutes per side, depending on grill temperature and thickness of chicken legs. |
| Internal temperature | A minimum of 165°F, but 185°F for the most tender chicken legs. |
| Resting time | At least 3-10 minutes after cooking. |
| Sides | Coleslaw, potato salad, grilled broccoli, baked potatoes, beans, fritters, summer squash, and more. |
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What You'll Learn
Preparing the chicken legs
Step 1: Seasoning and Marinating
Start by seasoning the chicken legs generously with salt. Place the chicken legs in a large bowl, and ensure they are well coated with salt. Let the chicken sit for at least 4 hours, or even up to 24 hours if you have the time. This step will result in plumper, juicier, and more evenly cooked chicken. After seasoning with salt, you can also season the chicken with pepper and place it in the refrigerator for an hour to enhance the flavours further.
Additionally, you can opt to marinate the chicken legs for added flavour. Prepare a marinade using ingredients of your choice, such as soy sauce, garlic, onion, and cayenne pepper, or follow a specific marinade recipe. Place the chicken legs in a large zip-top bag and pour the marinade over them. Seal the bag, ensuring all pieces are well coated, and refrigerate for at least an hour or overnight for the best results. Turn the bag over occasionally to keep the chicken coated with the marinade.
Step 2: Preparing the Chicken Legs
Before placing the chicken on the grill, you should trim any loose parts in the joint area and remove any excess skin. Pat the chicken legs dry with paper towels. You can also apply a dry rub at this stage, which will create a tasty layer of flavour. You can purchase a ready-made dry rub or make your own using a combination of spices and herbs.
Step 3: Preheating the Pan
Preheat your pan to a medium-high heat, aiming for a temperature of around 350°F to 450°F. Brush the pan with olive oil or another cooking oil to create a slick surface, which will help prevent the chicken skin from burning and sticking to the pan.
Step 4: Grilling the Chicken Legs
Once your pan is hot, it's time to grill the chicken legs. Place the chicken legs on the pan with the skin side down. Cover the pan and let the chicken cook for 6 to 8 minutes on each side. Avoid the urge to flip the chicken legs frequently, as this can lead to dry meat. Instead, let them cook undisturbed for the best results.
Step 5: Checking Doneness
The cooking time will vary depending on the thickness of your chicken legs and the temperature of your pan. Therefore, it is essential to use a meat thermometer to check the internal temperature of the chicken legs. According to the United States Department of Agriculture, chicken should be cooked to an internal temperature of 165°F. However, for the tenderest chicken legs, aim for an internal temperature of 185°F before removing them from the heat source.
Step 6: Resting the Chicken Legs
Once the chicken legs have reached the desired internal temperature, remove them from the pan and place them on a plate or in a shallow pan. Cover them loosely with foil and let the meat rest for at least 5 to 10 minutes. This resting step is crucial, as it allows the juices to redistribute, ensuring juicy and tender chicken legs.
Now your chicken legs are ready to be served! Enjoy them with your favourite sides, such as a fresh salad, grilled vegetables, or any accompaniments of your choice.
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Marinading and seasoning
Marinading your chicken legs can add a magical flavour to your dish. If you've got time, leave the chicken to marinate for at least 30 minutes or, for maximum flavour, leave it overnight. Place the chicken legs in a large zip-top bag and pour in your chosen marinade. Seal the bag, removing as much air as possible, and turn it from side to side to ensure all the chicken is coated. Place the bag on a baking sheet and leave it in the refrigerator, turning the bag over every few hours to keep the chicken coated.
If you're short on time, a dry rub is a good option. You can buy a rub or make your own. Apply the rub before placing the chicken on the grill. A dry rub without oil might not look so appetising, so you may want to add a glaze or sauce during cooking.
When it comes to seasoning, you can keep it simple with just salt and pepper, or you can experiment with other spices. A salt rub before cooking will help to create plumper, moister chicken. You can also season with five-spice powder, garlic powder, or cayenne pepper.
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Grilling the chicken legs
Grilling chicken legs is a simple and tasty way to cook this cut of meat. It can be done in a pan or on a barbecue, and the basic steps are the same.
First, you should season the chicken. A dry rub is a good option if you are short on time, and you can buy these or make your own. You can also marinate the chicken, which will add more flavour but takes longer. To marinate, place the chicken legs in a large zip-top bag with your chosen marinade, ensuring all the chicken is coated. Place in the fridge for at least an hour, but preferably overnight.
Next, prepare your grill or pan. If using a grill, you should preheat it to a medium-high heat of around 350-450°F. If using a pan, add a little oil to the pan and heat to a medium temperature.
Now you are ready to cook the chicken. Place the legs in the pan or on the grill, skin-side down. If using a grill, close the lid. Cook for 6-8 minutes on each side, but remember that the cooking time will depend on the thickness of the chicken legs and the temperature of your grill or pan. It is important to use a meat thermometer to check that the chicken has reached a minimum internal temperature of 165°F.
Once the chicken has reached the right temperature, remove it from the heat and let it rest for a few minutes before serving. This is an important step, as it allows the meat to relax and ensures the juices are distributed evenly, keeping the meat tender and juicy.
Grilled chicken legs go well with a variety of sides, including salads, grilled vegetables, and baked potatoes.
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Glazing the chicken legs
If you are using a glaze, brush it onto the meat towards the end of cooking. You can also add a final swipe of sauce over the chicken after it is off the grill. If you are using a dry rub, add it before placing the chicken on the grill.
If you are using a marinade, prepare it in advance and pour it over the chicken legs in a large zip-top bag. Seal the bag and turn it from side to side to ensure the chicken is coated. Place the bag on a baking sheet in the refrigerator for at least an hour, but preferably overnight. Turn the bag over every few hours to keep the chicken coated.
If you are using a glaze, brush it onto the meat and turn the pieces over. Cover and cook for 2 minutes, then continue brushing, turning, and cooking, covered, until you have a spoonful of glaze left and the skin is burnished. This should take 8 to 10 minutes in total.
After glazing, the chicken legs should rest for at least 10 minutes before serving. This will give the meat time to reach the final internal temperature and ensure that the juices are distributed evenly throughout the meat.
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Resting and serving
Resting the chicken is an important step in the cooking process. It allows the chicken to finish cooking without drying out and lets the juices redistribute, resulting in tender and juicy meat.
After grilling, remove the chicken legs from the grill and place them on a plate, in a shallow pan, or in a cheap aluminium "cake" pan with a lid. Cover the chicken with foil. Let the chicken rest for at least 5 minutes, but preferably 10 to 15 minutes. The chicken will continue to cook and the internal temperature will rise a few degrees to reach the recommended minimum internal temperature of 165°F, or 185°F for the most tender meat.
While the chicken is resting, you can prepare any sides and gather everything you need for serving. Classic sides that go well with grilled chicken include coleslaw, potato salad, and other salads, such as balsamic cucumber salad, broccoli kale salad, or Greek cucumber salad. Warm sides include grilled broccoli, baked potatoes, slow cooker baked beans, stovetop fritters, or microwaved summer squash. Don't forget to serve with plenty of napkins!
Once rested, the chicken is ready to be served. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
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