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    Home » Recipes » Appetizers

    5 Steps to Perfectly Charcoal Grilled Chicken Legs

    May 13, 2021 By Brandy 5 Comments

    Intimidated by grilling with charcoal? Don't be! Here's our guide: 5 steps for making perfectly charcoal grilled chicken legs. Originally shared in 2015.

    You might also like our guide for perfectly grilled ribs or top rated crispy fried chicken tender recipe! 

    grilled chicken legs on grill
    Last month I posted a photo on Facebook of a plate of chicken legs that my husband had grilled up for us. I was surprised with the many comments and likes it received. I even received requests for his recipe and technique. Honestly, I had no idea what to tell them because I don't grill. Ever.

    grilled chicken legs on a platter
    My husband makes the best food so I don't even try to compete. Last week I followed him outside with my camera to document the 5 step process! Now that we're living in California again the weather is mild pretty much all year long. This means that we can grill all year long. If you are heading to a tail gate party this fall you'll definitely want to make a BIG batch of chicken legs to take with you. No utensils necessary, but you'll definitely want a napkin! These are nice and juicy.

    man with apron grilling chicken

    5 Steps to Perfectly Charcoal Grilled Chicken Legs

    package of raw chicken legs and bbq sauce

    Grilled Chicken Legs

    Ingredients

    • Chicken Legs
    • Marinade OR BBQ Sauce

    When we marinate we pretty much stick with soy sauce because it only takes 20 minutes to soak in. When using BBQ sauce, there is no need to marinate the chicken. That's the technique we are demonstrating today.

    Setting up the charcoal grill

    We are utilizing indirect heating for the most part so only place your charcoal briquettes on one side of the grill.

    Step 1: Sear Chicken

    partially grilled chicken
    Sear chicken over hot coals for 1-2 minutes on each side. This is the only step that uses direct heat. The rest will utilize indirect heat (away from the coals).

    Step 2: Cook Indirectly

    chicken on grill being turned over
    As you'll see in the photo above, the chicken legs on the bottom are being seared directly over the coals. The ones in the center of the grill are waiting for their turn to be seared, and the ones on the top have been seared and moved to the other side of the grill. There is still plenty of heat over there for them to cook indirectly.

    I'm sure we've all had chicken that is charred on the outside and undercooked on the inside. Learning how to cook indirectly prevents this from happening (remember, I don't grill. So these tips are all from my husband).

    Step 3: Smoke

    wood chips for smoking chicken
    If you'd like your chicken to have a smokey flavor, add a handful of hickory chips over the coals.

    grilled chicken on grill
    Cover the grill and let smolder in the smoke. This is what the legs will look like after about 10 minutes. They look done, but they are most definitely NOT done yet.

    Step 4: Grill

    meat thermometer inserted into grilled chicken
    Keep the lid on and continue to grill for about an hour or until internal temp reaches 165 degrees. Don't worry about turning the legs or moving them away from the heat. They are already away from the coals so they won't burn.

    Step 5: Brush with Sauce

    bbq sauce being brushed onto chicken
    Brush chicken legs with your favorite BBQ sauce. My husband never adds the sauce until the end. Since it is made from sugar, it will just scorch if added too soon. Brush on one side of chicken, cover, and caramelize for a few minutes.

    grilled chicken on grill brushed with bbq sauce
    Flip chicken over, brush the other side and let caramelize for a few minutes.

     

    grilled chicken leg
    That's a prefect piece of chicken!

    charcoal grilled chicken in foil pan
    Now grab a bag of chips, your favorite dip, some baked beans, and veggies and you'll have the perfect meal for a fall grill-out or tailgate party!

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    About Brandy

    Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

    Comments

    1. J.j. says

      October 01, 2023 at 11:02 pm

      This recipe and comments are almost 8 years old! So I really don't know if my comment will go anywhere at all but I'll still leave it. So the coast guard 8 years ago was a bit different than it is now, I'm sure you know, of course you know. But back on track, it's midnight in Northern Michigan beginning of October, the smell of grapes, apples, salmon and rutting deer is in the air, and now, so is grilled bbq chicken legs. This recipe/ method is spot on 100% and I just wanted to pay my respects to the creator of this excellent recipe. I live in the sticks with nary a neighbor in sight but they can still smell it and so can the coyotes, deer and bear, not to mention my dogs. Perfectly stated and depending on execution, a perfect recipe! Thank you!

      Reply
      • Brandy says

        October 02, 2023 at 10:30 am

        Glad you liked it! 🙂 Thanks for taking the time to leave such a nice comment!

        Reply
    2. Barbecue cook says

      August 28, 2018 at 7:05 am

      I love the way the skin on the chicken preserves the taste inside and keep it tender as well. great recipe!

      Reply
    3. William says

      July 05, 2016 at 12:02 am

      These look delicious. Im gonna need to get some stubbs next time im out and about.

      Reply
    4. JanetGoingCrazy says

      November 13, 2015 at 7:52 pm

      These look amazing! Thank you for the techniques. My husband is from the North, but we live in the South now so he is always looking to learn more about the technique of charcoal grilling. [client]

      Reply

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