Juicy, crispy, and easy — these grilled chicken legs are everything you want from a backyard cookout. Simple seasoning, steady heat, and turning every 5 minutes for about 35 minutes give you perfect drumsticks every time — no marinade or tricks needed.
⏰ How Long to Grill Chicken Legs
- Grill temperature: about 450°F (range 400–500°F)
- Total time: 30–35 minutes
- Turn every: 5 minutes
- Final internal temp: 185°F for the best texture
Time varies slightly by drumstick size and grill temperature. Always cook to temperature, not time.
Jump To (scroll for more)
Featured Comment by Jan:
⭐⭐⭐⭐⭐
"the best...the best..... chicken legs...ever....goodbye Bobby Flay...hello Doctor Dan....it is going to be an excellent chicken leg summer....thank you!"
🍗 TL;DR — Recipe Summary
What it is: Juicy, crispy grilled chicken legs made simple for any skill level — works with gas, propane, charcoal, or whatever grill you have.
Why it works: Simple seasoning, steady medium heat, and turning every 5 minutes for about 35 minutes give foolproof results.
How to make it: Grill at about 450°F until the internal temperature reaches 185°F for tender, crispy drumsticks.
Jump to the Recipe Card or keep reading for tips, seasoning ideas, and temperature control tricks.
🐓 Ingredients
- Chicken legs (drumsticks) — Use drumsticks of similar size so they cook evenly. Trim loose skin or joint pieces if needed. Chicken leg quarters are covered in the FAQs.
- Seasoning — Use your favorite seasoning or just salt and pepper. My All-Purpose 7:2:1 mix works perfectly.
- Optional:
- A light brush of oil can help dry skin crisp faster, but it’s not required.
- Want BBQ flavor? Add a dry rub and brush with your favorite sauce during the last 5 minutes.
👨🍳 Quick Overview: How to Grill Chicken Legs
1. Preheat the grill — Clean and oil grates. Heat to about 450°F (medium-high).
🔥 Pro Tip: Use a grill surface thermometer for accurate temps—hood thermometers aren’t reliable for this. See A Beginners Guide to Grill Temperature to learn more.
2. Prep the chicken — Trim excess skin and loose pieces, then pat dry and season.
3. Grill — Place legs on the grill, close the lid, and cook for 30–35 minutes, turning every 5 minutes until the internal temperature reaches 185°F.
🌡️ Pro Tip: An instant-read meat thermometer is a must. Don’t rely on time alone—185°F is your target for juicy, tender legs.
4. Rest and serve — Remove from heat and rest for 5 minutes before serving.
📌For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏰ How Long to Grill Chicken Legs on a Gas Grill
Grill chicken legs for about 30–35 minutes over about 450°F, turning every 5 minutes, until they reach an internal temperature of 185°F for the best texture (safe at 165°F).
About 450°F is recommended—medium-high on most grills—but anywhere in the 400–500°F range works. Exact time varies by drumstick thickness and grill temperature. Lower heat takes longer and can dry the meat; higher heat risks burning the skin before the inside is done.
✅ Tip: Always use a meat thermometer — it’s the only reliable way to know when they’re done.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
🌡️ Best Internal Temperature for Chicken Legs
For chicken drumsticks and thighs, 185°F is the target for juicy, tender meat with great texture.
While 165°F is the FDA’s minimum for safety, dark meat cuts like legs and thighs stay tough and stringy at that point. The connective tissue breaks down between 170°–185°F, turning the meat moist and tender.
You can even go up to 195°F if needed — the meat will still be juicy. America’s Test Kitchen agrees (subscription required).
🍗 More Chicken Recipes You'll Love
👇 More Reader Favorites:
- Grilled Chicken Thighs – Juicy, flavorful, and grill-friendly.
- Crispy Oven Baked Chicken Thighs – Great skin, great flavor, no frying.
- Chicken for a Crowd – The original that inspired these easy methods.
Oven Bake Chicken Legs
Oven-baked chicken legs are crispy, moist, and tender every time. A simple recipe, just trim, pat dry, season, and bake. Follow the easy step-by-step photo instructions for perfect chicken legs every time in your oven, with or without convection.
🍽️ Serving Ideas
Serve grilled chicken legs with classic cookout sides like grilled corn on the cob, potato salad, coleslaw, or mac and cheese.
For lighter meals, pair with a green salad, grilled vegetables, or caprese pasta salad. They’re also great chilled for picnics or meal prep.
❄️ Storage and Reheating Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 4 months, but the skin will lose crispness — remove it before freezing if you plan to reheat later.
To reheat, use a 325°F oven or air fryer for 10 to 15 minutes, or until warmed through and the skin crisps back up a bit. Microwaving works but will soften the texture.
❓ FAQs
Chicken legs stay juicy when cooked over medium-high heat (about 450°F) and turned regularly. Don’t overcook early—finish at about 185°F for the best texture, not just 165°F. Always use a thermometer and avoid high heat that burns the outside before the inside is done.
Closed is best—it gives you better control and more even cooking. A good rule of thumb: leave it open for very thin foods (under ½ inch thick), but close it for anything thicker. Between ½ and 1 inch is borderline, but closed still works better. Over 1 inch? Always close the lid.
Not needed. The skin crisps better without it, but brushing with oil will make it thicker and softer.
No. The outside will burn before the inside cooks safely. Always thaw completely before grilling.
Chicken legs and drumsticks are the same and used interchangeably.
Leg quarters include the drumsticks and the thigh. Follow the Grilled Chicken Thighs recipe to handle the extra fat and flare-ups.
This is rare, but it can happen—usually with previously frozen chicken when bone marrow pigments seep into the meat during cooking. If the internal temperature is 165°F or higher, the chicken is safe, and at 185°F it will be fully tender. In most cases, properly cooked chicken legs will not appear pink.
⚕️ Food Safety
Treat all raw chicken as potentially contaminated — wash your hands and surfaces thoroughly after handling.
Don’t rinse chicken; it spreads bacteria without improving safety or taste.
According to the USDA, chicken is safe at 165°F, but for drumsticks and thighs, aim for 185°F for the best texture.
Always check with an instant-read thermometer in the thickest part of the meat.
📖The Recipe Card
Grilled Chicken Legs (Easy, Crispy & Juicy Drumsticks)
Video Slideshow
Ingredients
- 6 Chicken drumsticks
- Salt and pepper - to taste or seasoning of your choice
Step-by-Step Instructions
- Preheat the grill to get a surface temp of about 450°F. That is medium-high on a standard gas grill and medium on a hot gas grill. Clean and oil the grill grates.
- Pat the drumsticks dry with paper towels. If you have the time, let them rest at room temperature for 15-30 minutes before grilling.
- Trim off excess skin and loose bones/tissue, especially in the joint area.
- Season to taste. Kosher salt and pepper will be fine, or you can use my 7:2:2 spice mix. Or use the seasoning of your choice.
- Check the grill surface temperature and place the chicken legs on the grill. Close the grill hood. Flip about every 5 minutes until the internal temperature reaches 185°F, about 30-35 minutes.
- Let rest for 5-10 minutes before serving.
Recipe Notes
Pro Tips
- Pat dry and season to taste. I like my All Purpose Seasoning - 7:2:1 and 7:2:2. Seasoning mixes or dry rubs work well. A light touch of cayenne pepper adds a bit of heat that most adults like but do not use with kids.
- Medium grill with a surface temperature of about 450°F. Over 500° will not work well. 400° minimum. 350°F will take longer and dry the meat more.
- This recipe's key is the final internal temperature of 185°+. While 165° is safe, the texture will be much better at 185°.
- If you are cooking chicken leg quarters, use the Grilled Chicken Thighs recipe to learn to control the fat flare-ups.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's note: Originally published June 26, 2011. Updated with refreshed photos, clearer instructions, and improved formatting for easier navigation — same great recipe, just better explained.
Brett Yonally says
It looks like you use direct heat? Your site looks interesting, I'll check the rest of it out.
Dan Mikesell says
Yes, direct heat.
Dan Mikesell says
Great... glad it worked for you. There is nothing like a good drummie
Kathy says
Just BBQ'd drumsticks for the first time EVER and, following your recipe (with one added seasoning), they turned out PERFECT! Everyone loved them and they were so juicy with a just-right crispy skin. YUM! Thank you for your grilling advice. SO glad that I clicked on your link. I was always afraid to buy drumsticks because I wasn't exactly sure what to with them. Now I do and I see many more drumsticks in the future. THANKS!
Brooke Beeler-Klein says
I am so indebted to you and this recipe. I am really new to grilling and need details like you mentioned! These were seriously some of the best chicken legs I have ever had. I was a little reserved on my heat (guessed, no surface thermometer), so they took forever and a day. Next time I will crank it up a wee bit more. But WOW. Thank you!
Dr Dan says
Closed. The only "open grill" cooking I have done so far is fajitas on a griddle.
Jon says
Thank you for tje clarification here.
eb8f5048-0030-11e2-852d-000f20980440 says
is your grill open or closed when cooking
Barb says
Perfect!!! 425 to 450 degrees on our Weber for 35 minutes did the trick. Brushed on BBQ sauce and flipped twice in the last 10 minutes of cooking. Legs were crispy, juicy and full of flavor. Thank you for all the great tips.
Dr Dan says
The 450 is the right surface temp. I also have been using 190 as the finish temp for a while. I have updated the post to reflect these changes. Thanks for the comments.
rbeland says
Great, thanks. Im making them now!
Dr Dan says
Good question. This is on my old grill and High on that would get to about 500. My new grill is 600 at times. If you are measuring, I would aim for 400 to 450. I need something for dinner tonight so I think I will try it and post an update.
rbeland says
Do you use a thermometer on the grilling surface for a temp reading? Med and high are somewhat vague and vary between grills.
rbeland says
Looks like a great recipe. Do you use a thermometer on the grilling surface to get a temp reading? Med and high are somewhat vague & vary between grills.
Jay Dub says
Just cooked the best ribs ever! I think beyond world class. Temp is everything and oh yeah an awesome rub!
DrDan says
Umm... maybe the rib recipe.
But thanks for the note.
DrDan
Dr Dan says
I have two. My naked corn is my almost daily recipe right now. There is also a Mark Bittman recipe. Both are in August 2010.
Jeffrey and Juli says
These look great! We use a charcoal grill, so getting our heat just right is a little harder. But looks like the results are well-worth it.
Do you have a recipe for the grilled ears of corn?
Thanks, as always! -Juli
Debbie Simmons says
I can tell you this much with corn if you mix a little bit of ranch dressing powder mix with melted butter and slather it on your corn while grilling gives a great taste to your corn
Dr Dan says
I though about putting it in caps. I try to keep my total ingredients down to a reasonable number.
Chris says
The dry skin before cooking is a critical tip that you gave. Very nice dry rub too. Effective without using 37.5 spices.