How to Barbecue Chicken Legs on a Gas Grill

Barbecued chicken legs are a staple at backyard cookouts, offering a flavorful, juicy bite with a perfect balance of smoky and charred goodness. Whether you’re hosting a summer barbecue or simply craving some grilled chicken, mastering the technique of cooking chicken legs on a gas grill ensures a delicious result every time. This guide will walk you through the entire process, from preparation to serving, ensuring that your chicken legs turn out crispy on the outside and tender on the inside.

Ingredients & Equipment

Ingredients:

• 8-10 chicken legs (drumsticks)
• 2 tablespoons olive oil or melted butter
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional for heat)
• ½ cup barbecue sauce (optional, for glazing)

Equipment:

• Gas grill
• Meat thermometer
• Basting brush
• Tongs
• Aluminum foil (optional, for resting)

Preparing the Chicken Legs

1. Trim and Dry the Chicken

Start by trimming any excess fat or loose skin from the drumsticks. This helps prevent flare-ups on the grill and ensures even cooking. Pat the chicken dry with paper towels; this step is essential for better seasoning adhesion and to achieve crispy skin.

2. Coat with Oil

Lightly coat the chicken legs with olive oil or melted butter. This not only helps the seasoning stick but also promotes browning and prevents the skin from drying out.

3. Apply the Dry Rub

In a small bowl, mix paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Generously coat each chicken leg with the seasoning mix, ensuring an even distribution. Allow the seasoned chicken to rest at room temperature for 15–30 minutes to let the flavors penetrate.

Prepping the Gas Grill

1. Preheat the Grill

Preheat your gas grill to medium heat (375–400°F). A well-preheated grill ensures even cooking and reduces the chances of the chicken sticking to the grates.

2. Set Up a Two-Zone Cooking Area

For perfectly grilled chicken legs, create a two-zone fire on your gas grill:

• One side should be set to direct heat (for searing).
• The other side should be indirect heat (for slow cooking the chicken without burning the skin).

3. Oil the Grill Grates

Before placing the chicken on the grill, clean the grates with a grill brush and lightly oil them to prevent sticking.

Grilling the Chicken Legs

1. Sear Over Direct Heat

Place the chicken legs on the direct heat side of the grill and cook for about 2–3 minutes per side. This helps to develop a nice sear and locks in the juices. Be sure to turn them frequently to prevent burning.

2. Move to Indirect Heat

Once the drumsticks have a good sear, transfer them to the indirect heat side of the grill. Close the lid and cook for 25–30 minutes, turning occasionally to ensure even cooking.

3. Monitor Internal Temperature

Using a meat thermometer, check the internal temperature of the chicken legs. While 165°F is the safe minimum temperature for poultry, chicken legs taste best when cooked to 175–185°F. This higher temperature allows the connective tissue to break down, making the meat more tender and juicy.

Adding Barbecue Sauce (Optional)

If you love saucy barbecue chicken, apply the barbecue sauce during the last 5–7 minutes of cooking.

1. Baste the Chicken

Using a basting brush, generously coat the chicken legs with barbecue sauce.

2. Flip and Baste Again

Turn the chicken and apply another layer of sauce. Repeat 1–2 times to build a thick, caramelized glaze.

3. Avoid Burning

Barbecue sauce contains sugar, which can burn easily. Keep an eye on the chicken and move it around if necessary to prevent charring.

Resting & Serving

1. Let the Chicken Rest

Once fully cooked, remove the chicken legs from the grill and tent them with aluminum foil. Let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a moist bite.

2. Serve with Sides

Pair your barbecued chicken legs with classic sides such as:

• Coleslaw
• Grilled corn on the cob
• Baked beans
• Garlic bread
• Potato salad

Tips & Troubleshooting

1. Avoid High Heat

Cooking over high heat for too long can burn the skin before the inside is fully cooked. Stick to medium heat and use indirect grilling for best results.

2. Keep the Lid Closed

Keeping the grill lid closed helps maintain consistent heat, speeding up cooking and preventing flare-ups.

3. Use a Drip Pan

Placing a drip pan under the indirect heat area helps catch excess fat, reducing flare-ups and making cleanup easier.

4. Experiment with Seasonings

Try different rubs and marinades for unique flavors. Some ideas include:

• Lemon Herb: Replace paprika with lemon zest and dried oregano.
• Asian-Inspired: Use soy sauce, ginger, and sesame oil in the marinade.
• Spicy Cajun: Add extra cayenne and smoked paprika for heat.

Conclusion

Grilling chicken legs on a gas grill is simple, but following the right techniques ensures they turn out perfectly juicy and flavorful. By seasoning properly, setting up a two-zone fire, and monitoring the cooking temperature, you can achieve crispy, tender drumsticks every time. Whether you prefer them dry-rubbed or coated in barbecue sauce, these grilled chicken legs are sure to be a crowd-pleaser at any cookout. Fire up your grill and enjoy some finger-licking barbecue chicken today.