Juicy Grilled Chicken Legs (Printer-Friendly Version)

Smoky, juicy chicken legs grilled with caramelized BBQ sauce for an easy, flavorful dish.

# Ingredients Needed:

→ Chicken

01 - 6 raw chicken legs

→ Dry Rub

02 - 2 tablespoons light brown sugar
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - 1 teaspoon ground black pepper
08 - 1/2 teaspoon ground dry mustard

→ Sauce

09 - 1 cup barbecue sauce
10 - 1/4 cup water

# Step-by-Step Directions:

01 - Combine light brown sugar, garlic powder, onion powder, smoked paprika, salt, black pepper, and ground mustard in a small bowl. Stir until evenly mixed.
02 - Place chicken legs in a large bowl and sprinkle the dry rub evenly over them. Toss gently to coat. Cover with plastic wrap and refrigerate for at least 2 hours. If short on time, proceed without marinating.
03 - Mix barbecue sauce with water in a separate bowl until combined. Set aside.
04 - Clean the grill grates thoroughly and lightly oil them. Preheat the grill to medium heat, approximately 350°F (177°C).
05 - Place the chicken legs on the grill, close the lid, and cook for 15 to 20 minutes, turning every few minutes until the internal temperature reaches between 130°F and 140°F.
06 - Baste the chicken legs on both sides with the barbecue sauce mixture. Continue grilling, turning and basting every minute, until the internal temperature reaches at least 165°F, approximately 10 more minutes. For tender, fall-off-the-bone texture, cook until 180–190°F if desired.
07 - Remove chicken from grill once the target temperature is reached. Let rest briefly before serving to allow juices to redistribute.

# Helpful Hints:

01 - Using a thermometer ensures chicken is cooked to safe internal temperature without drying out.
02 - For flare-ups caused by BBQ sauce sugar, move chicken to a cooler side of the grill temporarily.
03 - Marinating enhances flavor but is optional based on time availability.
04 - Store leftovers in airtight containers refrigerated for 3-4 days or freeze up to 3 months.
05 - Reheat gently in a foil packet with a splash of water to retain moisture.

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