Grilled Chicken Legs Recipe
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Grilled Chicken Legs Recipe – Chicken recipes are always a crowd-pleaser and this easy grilled chicken leg recipe will become a favorite!
There is just something about the simplicity of grilled chicken legs that I love.
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 chicken marinade is really what makes this grilled chicken so special.
I share all about the chicken marinade in another recipe post. It is one of those marinade recipes that just always works and everyone raves over. It comes together quickly and easily and imparts such a magical flavor in any chicken recipe that you use it with – whether grilled or baked! But, since Sam loves grilled chicken legs, that is where we are using it today!
Once I’ve mixed up my chicken marinade, I just pour it over the chicken legs that have been placed in a large zip top bag.
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 baking sheet 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.
Here’s my Grilled Chicken Legs Recipe. I hope you love it as much as we do!
Grilled Chicken Legs Recipe
Ingredients
- 12 chicken legs
- Chicken Marinade
Instructions
- Place chicken legs into a large zip top bag.
- Pour the chicken 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.
- 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.
To Grill Chicken Legs:
- 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.
- Remove chicken to a serving platter and allow to rest 3-5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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!
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.
Yum! Those do sound like great additions, Leslie! Glad you enjoyed it and shared your version.
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!
Did you marinade and cook these with the skin on?
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!
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!
This was amazing we used an apple cider ale and it was amazing. Thank you!
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
Can this be grilled in the oven??? If so, pls give me instructions.
Thanks
Judy
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!
Hi Robyn. I’ll be making the chicken leg recipe today, but I only have the oven. Sounds and looks good. Thank you.