Grilled Chicken Legs
Grilled Chicken Legs - the BEST grilled chicken legs recipe! Crispy skin on the outside and juicy, tender meat on the inside!
Ingredients
- ½ tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano leaves
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon ground black pepper
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- ⅛ teaspoon ground ginger
- ¼ teaspoon cayenne pepper optional
- 12 chicken legs thawed, if necessary
Instructions
- Prep: Ensure your grill grates are clean and rub lightly with olive oil. Preheat grill to medium high heat (between 400-450℉).
- Dry Rub: In a small bowl, add ½ tablespoon kosher salt, 2 teaspoons garlic powder, 2 teaspoons dried oregano leaves, 1 teaspoon onion powder, 1 teaspoon paprika, ¼ teaspoon turmeric, ¼ teaspoon ground black pepper, ¼ teaspoon cumin, ¼ teaspoon coriander, ⅛ teaspoon ground ginger and ¼ teaspoon cayenne pepper (if using).
- Season Chicken: Pat 12 chicken legs dry with a clean paper towel. Cover chicken legs in dry rub, rubbing it into every nook and cranny.
- Grill: Place chicken legs over direct heat and close grill. Let cook 4-5 minutes. Rotate approximately 90 degrees and close lid again, letting the chicken legs cook for another 4-5 minutes. Continuing rotating and cooking 4-5 minutes at a time until the chicken legs reach an internal temperature of 165℉.
- Rest + Serve: Remove from grill and let rest 5-10 minutes before serving. We love serving these with char grilled broccoli and grilled potato wedges!
Notes
- Prevent Sticking: to prevent sticking ensure you have clean grill grates, rub them with a little oil before grilling, use a dry rub and make sure you grill is nice and hot!
- Charring: If you feel like you chicken skin is in danger of getting too charred, simply move it over to more indirect heat after you have crisped up the skin a little.
- Dry Rub Alternatives: if you don't want to do the dry rub a simple kosher salt + ground black pepper is always good! We also have a more herby chicken dry rub!
- Let Rest: don't skip this part! Let those juices redistribute after cooking!
- Marinade: you can defiantly use a marinade with this recipe if you want - here is a cilantro lime marinade we love!
Nutrition
Calories: 280kcal | Carbohydrates: 1g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 400mg | Potassium: 281mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 224IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
