This post may contain affiliate links. If you use these links to buy something we may earn a small commission. Thanks.
Chicken legs and thighs are barbecue royalty. Juicy, flavorful, and affordable, they hold up exceptionally well on the grill. Whether you’re hosting a backyard cookout, tailgating with friends, or simply craving some smoky goodness, learning how to BBQ chicken legs and thighs to perfection is a must-have skill in any grill master’s toolkit.
In this comprehensive guide, we’ll walk you through everything from selecting your chicken to nailing that smoky char and juicy bite. Let’s get grilling!
Choosing the Right Chicken Cuts
When it comes to BBQ, not all chicken parts are created equal. Chicken legs and thighs are part of the bird’s dark meat family, which makes them more forgiving than breast meat due to their higher fat content. But within that category, you still have options.
Legs refer to the drumstick portion the lower part of the leg, similar in shape to a mini club. Thighs are the upper leg portion and tend to be slightly thicker and meatier.
Bone-In vs. Boneless
For barbecue, bone-in is the way to go. The bone helps the meat cook more evenly and adds depth to the flavor. Boneless pieces can be used but may dry out faster and require more careful timing.
Skin-On vs. Skinless
Skin-on chicken crisps up beautifully on the grill and protects the meat from drying out. It also delivers that irresistible golden brown color and texture. Skinless options can be healthier, but they miss out on both flavor and presentation.
Recommendation: Go for bone-in, skin-on legs and thighs for the best BBQ results.
Prepping the Chicken
A successful BBQ starts with proper prep work. Rinsing your chicken is optional (some say it spreads bacteria), but trimming excess fat and loose skin is essential.
Next, pat the chicken dry with paper towels. Moisture on the surface can steam the meat and prevent proper browning.
If you’re marinating, lightly score the surface of the chicken. A few shallow cuts help the marinade penetrate deeper. Don’t go too deep—just enough to hold flavor.
Marinating or Seasoning
The secret to flavor-packed BBQ chicken lies in the seasoning, whether you choose a marinade or a dry rub.
Marinade Tips
A good marinade adds both flavor and tenderness. Use an acid (like vinegar, lemon juice, or yogurt) along with oil, garlic, herbs, and spices.
Basic BBQ Marinade Recipe:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 3 cloves garlic (minced)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Marinate the chicken in a zip-top bag or container in the fridge for at least 2 hours—ideally overnight.
Dry Rub Suggestions
Prefer dry rubs? Combine spices like paprika, brown sugar, chili powder, cumin, and garlic powder.
Simple BBQ Dry Rub:
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
After seasoning, let the chicken rest for 30–60 minutes at room temperature before grilling.
Setting Up the Grill
Before you fire it up, decide on your grill: charcoal or gas?
Charcoal Grill Setup
Charcoal imparts a richer, smokier flavor. Use the two-zone cooking method:
- Pile coals on one side for direct heat
- Leave the other side coal-free for indirect heat
Gas Grill Setup
For gas grills, turn one side on high (direct) and the other on low or off (indirect). Preheat your grill to around 375°F to 400°F.
No matter the grill type, always clean the grates and lightly oil them to prevent sticking.
Grilling Chicken Legs and Thighs
You’re ready to cook!
- Start Skin-Side Down: Place chicken over direct heat, skin-side down first. This crisps up the skin and locks in moisture.
- Sear for 5–6 Minutes Per Side: Sear both sides until they have a nice char (but not burnt). Keep the lid closed as much as possible.
- Move to Indirect Heat: Transfer the chicken to the cooler side of the grill. Close the lid and cook low and slow.
Grilling Time Guidelines:
- Chicken Legs (Drumsticks): 35–45 minutes
- Chicken Thighs: 25–35 minutes
Flip every 5–7 minutes to avoid burning and ensure even cooking.
Optional: Basting
If you’re using BBQ sauce, wait until the last 10 minutes to brush it on. This prevents sugar in the sauce from burning and turning bitter.
VI. Checking for Doneness
Chicken legs and thighs are safe to eat at 165°F, but for optimal texture and flavor, take them to 175°F–185°F.
Use a digital meat thermometer inserted into the thickest part without touching the bone. Juices should run clear, and the meat should be firm to the touch.
Resting and Serving
Once grilled to perfection, let the chicken rest for 5–10 minutes before serving. This helps the juices redistribute, making each bite tender and juicy.
Sauce Suggestions:
- Classic BBQ
- Carolina mustard-based sauce
- Garlic herb butter
- Spicy honey glaze
- Chimichurri for a fresh twist
Side Dish Ideas:
- Grilled corn on the cob
- Creamy coleslaw
- Potato salad
- Garlic bread
- Grilled asparagus
Common Mistakes to Avoid
Even seasoned grillers can make mistakes. Avoid these pitfalls:
1. Overcooking or Undercooking
Dark meat is forgiving, but too much time over high heat will dry it out. Use a thermometer for accuracy.
2. Applying Sauce Too Early
Sugary sauces burn fast. Wait until the last few minutes to brush it on.
3. Not Managing Flare-Ups
Chicken fat dripping onto flames causes flare-ups. Use indirect heat and keep a spray bottle of water nearby.
4. Skipping the Resting Period
Cutting into hot meat releases juices prematurely. Let it rest for that juicy payoff.
Conclusion
Grilling chicken legs and thighs is an art form that’s both simple and satisfying. With the right cuts, thoughtful prep, flavorful seasoning, and patient grilling, you can master this BBQ staple and impress guests with smoky, juicy perfection.
So the next time you’re ready to fire up the grill, reach for those thighs and legs. Let the sizzle begin, and enjoy the rewards of grilling done right.