Full of flavor and always juicy, these BBQ chicken legs on the grill are easy to make and sure to please a crowd. With the perfect combination of smoky and sweet, these chicken legs are the perfect backyard cookout meal!
2dashescayenne pepperoptional, can use more if spicy is desired
Instructions
Preheat grill to about 400℉.
In a small prep bowl mix together all the dry rub ingredients.
2 tablespoons brown sugar, 1 tablespoon dried minced onion, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon salt, 2 dashes cayenne pepper
Cut the lime in half and hand squeeze the juice over the legs. See notes for a juicer if you prefer not to hand squeeze.
1 lime
Evenly coat the chicken legs with the dry rub using it all and allow them to sit for about 5-10 minutes before grilling.
4 pounds chicken legs
Place on direct heat on your grill that is heated to 400℉ and close the lid.
Cook for 30-40 minutes flipping every 10 minutes. Chicken should be at least 165℉, but 175-185℉ is best for the best texture and flavor. See notes
Add the BBQ sauce with a silicone basting brush to the top of the legs, flip and coat the other side.
1 cup BBQ sauce
Cook for about 5 minutes, flip and cook another 5 minutes. Can repeat if more sauce is desired.
Remove from grill and rest about 5 minutes before serving.
Notes
Nutritional values are estimated and so are serving sizes. Legs are mostly bones and people often eat more then one.Chicken legs and thighs are best when they are slightly overcooked. They need to be at least 165 degrees to be safe, but 175-185 gives you the best flavor and texture. At 165 they often have a rubbery texture (no matter how you cook them), but by 175 degrees they are much more tender.If you prefer to use a juicer for your lime, you can either juice it over the chicken (if using a hand juicer) or place the chicken legs in a bowl and pour the lime juice over. Toss in the bowl to coat.