Grilled Chicken Legs Recipe

There is just something about the simplicity of grilled chicken legs that I love.

 

Grilled Chicken Legs Recipe | addapinch.com

Maybe it’s that chicken legs are just so simple and homey, comforting and delicious. It could be that I remember them being my favorite piece of chicken from my childhood or that they now are my son’s.

But, whatever the reason, I realize that I just don’t cook them nearly as often as I should.

I usually reserve this recipe for grilled chicken legs for the warmer months of spring and summer, but the other day before I headed out for the grocery store, my husband told me he would love to have these soon.

Well, you know that moved chicken legs to the top of my grocery list, don’t you? I was now on a mission to bring a little bit of a warm weather meal to our house.

The marinade is really what makes this grilled chicken so special.

Let me tell you about it.

beer-marinated-chicken-DSC_1888

You’ll grab a few spices that really kick up the smokey flavor of this grilled chicken and another that adds a little kick, too.

Cumin, paprika, cayenne, and salt and pepper.

 

beer-marinated-chicken-DSC_1889

 

This spice blend just works beautifully and is one that is great to have on hand, too.

 

beer-marinated-chicken-DSC_1893

 

The other special ingredient in this chicken marinade is beer.

Now, I have to admit something to you. I rarely cook with beer, but it absolutely adds something to this chicken.

 

beer-marinated-chicken-DSC_1899

Once I’ve mixed up my spices and beer, along with a few other ingredients, I just pour it over the chicken legs that have been placed in a large zip top bag.

 

beer-marinated-chicken-DSC_1902

 

Seal up the bag and turn from side to side to make sure all the chicken is well coated.

Then, I place it on a half sheet pan and into the refrigerator for at least an hour, but hopefully overnight so the chicken has plenty of time to soak up all that goodness.

Every few hours, I’ll turn the bag from one side over to the other to keep the chicken coated with the marinade.

 

beer-marinated-chicken-DSC_1942

Here’s my Grilled Chicken Legs Recipe. I hope you love it as much as we do!

4.9 from 8 reviews
Grilled Chicken Legs Recipe
 
Prep time
Cook time
Total time
 
Grilled Chicken recipes are always a crowd-pleaser. This easy grilled chicken leg recipe will become a favorite!
Author:
Serves: 6-8
Ingredients
  • 12 chicken legs
  • ½ cup olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 2 cloves garlic, chopped
  • 3 tablespoons chopped onion
  • ½ cup chopped fresh parsley
  • 1½ cups beer
Instructions
  1. Place chicken legs into a large zip top bag.
  2. Pour olive oil into a 2-cup liquid measuring cup.
  3. Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
  4. Pour marinade over the chicken legs in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
  5. Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.
  6. To Grill:
  7. Brush the grill grate with olive oil to coat. Heat the grill to about 350º F. Place chicken onto the grill and cook, turning as needed to cook both sides, until the internal temperature registers 165º F when checked with an instant read thermometer.
  8. Remove chicken to a serving platter and allow to rest 3-5 minutes before serving.
Notes
Time does not include time to marinate chicken.

Enjoy!
Robyn xoxo

DISCUSS

  1. 1

    Heather |Farmgirl Gourmet says

    This looks so delish Robyn. I have been on a chicken kick this week and I am thinking this recipe needs to be slipped into the rotation immediately. Yum.

  2. 17

    Stephanie says

    This recipe looks amazing, and is exactly what I was looking for. I can’t wait to make it for dinner tonight! However, I noticed you have this tagged as gluten free. Since the recipe calls for beer, which contains gluten, you should un-tag it as gluten free.

    • 18

      says

      Thanks so much, Stephanie! My nephew is gluten-free and uses a gluten-free beer, but I am sure you are right and I’ll remove the gluten-free tag to save any confusion.

  3. 19

    Angela says

    I am looking for a freezer meal recipe for my freezer meal group. I think this sounds wonderful…do you think it would be ok to make these up and freeze??
    Thanks

  4. 25

    Ali says

    hi! the recipe sounds amazing, but as Robyn said we could omit the beer, is there anything else non alcoholic that we could substitute? like any kind of a beverage drink or something :)

  5. 27

    Rachel says

    I tried this recipe about a month ago and it is simply wonderful. I am making it again today to take to a cook-out!

    The beer is a must to make it as heavenly as it is. I like using a beer on the toasty- slightly malty side. Our go-to for crowd-pleasing beers is Yard’s Brawler, it works beautifully in this recipe. If you live in the tri-state (PA, NJ, DE) area, you should be able to find at a decent distributor or Wegman’s. Other good ones for drinking and for this recipe would be Sierra Nevada Tumbler (Fall) or Pale Ale (year round), Sam Adam’s Boston Lager, or Yuengling Lager.

    Like cooking with wine, a good rule is to only cook with beer you would drink!

  6. 29

    Kurt says

    Hi Robyn, thanks for the recipe. I love cooking and grilling. Grilled chicken legs are one of my favorites. A good way to grill chicken legs is to grill at medium heat 350 and turn 4 times every 7 minutes for a total 28 minutes. I substituted the cayenne pepper with chiptole pepper. Used Coors Light beer. Let me tell you absolutley wonderful. Thanks again for the recipe

  7. 31

    Rebecca says

    Hi! My husband and I make this at least once a week–it’s awesome! Do you happen to know what the nutritional value is? Thanks!

  8. 32

    Rob says

    Thank you so much for this recipe. It is simply amazing! Made this for my family gathering and everyone was blown away by how good it turned out. Thank you!

  9. 34

    Brandy Amburgey says

    FYI I used coconut oil instead of the Olive Oil and when I added a cold beer, the oil hardened…so I will remember to use a room temp beer next time. I just let it set on the counter for an hour before grilling and they turned out great!

  10. 35

    says

    The legs are in the ziplocs as we speak! Very easy and feels like there is not much to do when dinner rolls around when our friends arrive since the marinating has done it all for us. Thanks so much! Is it a no-no to take off the skin? I know a lot of the yumminess is in there- but wondering.

    Thanks again!

    • 36

      Leslie says

      This was great. Very moist and incredibly flavorful. I added about a Tbsp. of Dijon mustard to the marinade and a couple of Tbsp. of agave nectar for sweetness. I am sure it is great without it, but both seemed like good ideas.

  11. 38

    Lori says

    I mixed this up last night and marinated the chicken legs over night. We grilled them up for supper tonight and WOW! These are so GOOD. I will definitely be making these again. Going to try it with a whole cup up chicken the next time. I just have to tell you that I am loving all your recipes and this is my newest favorite cooking blog. Thank you for sharing your cooking brilliance with the world! :)

  12. 39

    Tyler says

    Tried this last night and was even better than I thought. The beer really added some flavor. Will be a regular meal around the house. Thanks!

  13. 40

    says

    Thanks Robyn, these look wonderful. I was looking for an easy weeknight dinner and this seems perfect to me. My boyfriend doesn’t like sweet barbecue sauces so I think this will bring out the flavor of the chicken without the sweet. Looking forward to it!

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