BBQ Chicken Legs Recipe


4.84 from 18 votes
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BBQ chicken legs bring back memories of my childhood for sure. They were the star attraction in one of my Granddaddy’s favorite meals. So, you know my Grandmother prepared them fairly often for him. And even more recently, I’ve learned that they are one of my husband’s favorites, too.

I knew grilled chicken legs were my one of my son’s favorites, but I didn’t know they were my husband’s, too.

BBQ Chicken Legs |

Although I’m still wondering how I could have been married to my husband nearly 19 years and not have known how much he loved BBQ chicken legs.

How is that possible?

It truly makes me wonder what else I don’t know about his likes and dislikes.

For instance, just last summer after we had a bumper crop of cilantro that I put in just about every dish possible and then some, my husband casually mentioned to me that he doesn’t like cilantro.

You could have knocked me over with a feather.

Here I’d thought he absolutely loved cilantro since he didn’t say a word when I planted five cilantro plants during the spring and then filled his plate with it all summer long.

I guess he loves me more than he hates cilantro.

Anyway, these BBQ chicken legs really couldn’t be simpler to make.

BBQ Chicken Legs |

You can either begin with my simple recipe for grilled chicken legs or just toss them into a skillet and bake them in the oven. When they are almost done, I coat them with a generous bit of Mama’s Coca Cola BBQ Sauce and pop them back into the oven to finish baking.

They should also be done when the juices run clear when the chicken has been pierced with a sharp knife.

BBQ Chicken Legs |

Here’s my recipe for BBQ Chicken Legs that I hope you love as much as my husband does.

BBQ Chicken Legs Recipe

4.84 from 18 votes
BBQ Chicken Legs are a simple recipe to prepare that your family will love. Grilled or baked, this BBQ Chicken legs recipe is a sure favorite.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8


  • 12 chicken legs
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 cloves garlic, chopped
  • 3 tablespoons chopped onion
  • 1 cup BBQ sauce


  • Place chicken legs into a large zip top plastic bag. In a liquid measuring cup or small bowl, mix together olive oil, salt, pepper, paprika, cumin, cayenne pepper, garlic, and onion. Pour over chicken and seal zip top bag, taking care to remove as much air as possible.
  • Move chicken around in the zip top bag to ensure all chicken is well coated. Place on a small, rimmed baking sheet or inside of a casserole dish and into the refrigerator to marinate for at least one hour to overnight.
  • To bake chicken, preheat oven to 350 degrees F. Place chicken onto rimmed baking sheet or a skillet coated with a bit of olive oil. Bake until the internal temperature registers 160 degrees F with an instant read thermometer, about 30-35 minutes. Remove chicken from oven and coat with BBQ sauce. Return to oven until the chicken registers 165 degrees F with an instant read thermometer.
  • Remove from oven and allow to rest about 3 minutes before serving.


For a quicker recipe, omit marinating time and simply mix together olive oil, spices, garlic and onions and coat chicken before baking. You can also use your favorite bottled BBQ sauce in place of my homemade recipe.


Calories: 414kcal | Carbohydrates: 1g | Protein: 32g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 162mg | Potassium: 392mg | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xoxo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.84 from 18 votes

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Recipe Review


  1. Michelle says:

    5 stars
    Excellent recipe! There are never any left over!

    1. Robyn Stone says:

      Thanks, Michelle. So happy you liked this recipe.

  2. Danielle says:

    Is this recipe for the small chicken legs (“wings”) or can I use this recipe and the cooking temp/time with the large chicken “drumsticks”?

    1. Robyn Stone says:

      Danielle, I used chicken legs as shown in the photos, not wings, in this recipe. However, you could use the same recipe for wings if you you would like.

  3. CL says:

    5 stars
    Never any left!!! Family favorite and easy to make! Thank you for sharing!

    1. Robyn Stone says:

      Thank you! So glad everyone loves it.

  4. says:

    So easy & tasted amazing.

  5. el says:

    5 stars
    easy and great flavour

    1. Robyn Stone says:

      Thank you.

  6. David Kalish says:

    5 stars
    Very helpful in making my own bbq chicken wings !

    1. Robyn Stone says:

      I’m so glad this recipe worked for your chicken wings, David. Thanks.

    2. Lori Iten says:

      This recipe is excellent. The family cleaned up!!! No licking the plates! I wouldnt let them…lol. no doubt that I’ll be saving this recipe. Thanks Robyn!!

    3. Robyn Stone says:

      That is quite a compliment to both of us, Lori! So glad everyone loved it. xo

  7. Sm says:

    Hi, I’m planning on making this tonight. Just wondering, have you made this with the skin off the drumsticks before? I just don’t like it when the skin gets all “rubbery” and that’s where all of the seasoning is.

    1. Robyn Stone says:

      You can certainly make this without the skin if you wish! Hope you enjoy it! xo

  8. KAREM says:

    4 stars
    Can I use a malt beverage instead of beer?

  9. Amey says:

    4 stars
    Cover the chicken or no?

    1. GAY NORDQUIST says:

      No, do not cover, you want the light crispyness

  10. Angel says:

    I love this! I used a ready made BBQ sauce, but followed the marinade and cooking directions. It did take longer because I crowded the legs in a deep casserole before laying them out with sauce, but they were so moist that way. Making them again tonight.