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.
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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.
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🌡️ 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.
Kim says
Could I prep the chicken the day before or a few hours before then refrigerate until ready to cook?
Also, would a spray bottle be suitable for flare ups?
Also again, sorry. I want to make a lot, could I put
Kim says
Phone fail
Could I put cooked ones in a crock pot to keep warm?
DrDan says
Yep prepping ahead is fine. See my Chicken for a Hundred post. https://www.101cookingfortwo.com/chicken-for-hundred/ . I used a large cooker to keep them warm after cooking. Now if you are doing a large number, you might want to consider the oven method since it would be easier to do a large number correctly. Again see the chicken for a hundred post.
DrDan
DaisyCat68 says
O.M.G.! First time grilling chicken w/ the bone. Did not have any thermometers, but followed your advice & comments. Made half w/ Lawry's & onion powder, the other half w/ s/p & Herb de Provence (my husband is obsessed w/ that stuff). Dried the chicken! Took about 40-45 minutes, but then I was opening that lid every 5 mins, so maybe I'll be better next time! Skin was beautifully crispy. My 11-yr-old, who shuns meat of any kind almost always, ate FOUR. At one sitting. Best directions for grilling ever!
Tami says
Wonderful chicken! Kudos on the instructions. So delicious. Not dried out, just perfectly cooked.
DrDan says
Thanks Tami
DrDan
deb says
Thanks for the recipe. I had a problem with the skin getting blackened and burnt. Can you help? ( I have a gas grill that does not indicated temp so I set the heat on medium. ) Thanks.
DrDan says
I frequently use a surface thermometer... About $8 on Amazon. I do that frequently so I can tell people what temperature to have. So pick one up somewhere. Second, flip and reposition more often. My old grill had many "hot spots" that ran much higher temp then other spots. Lastly make sure you have no "flair ups"
Hope that help
DrDan
Roger Williams says
I only use a charcoal grill, and mainly indirect heat. I'm a recipe junkie so I would love to know if you have any charcoal grill tips and recipes. I have bookmarked this site and will check in often. Keep up the great job. I gave it a 4 rating mainly for the responses from those that have tried it.
DrDan says
I haven't done charcoal for almost 30 years but I realize many do. I have tried to do grill surface temps more and hopefully that helps. The trouble I had with charcoal was the ability to maintain a consistent temperature. I have too much science in me... I need things reproducible. Same method and same result every-time.
The old hand heat temp should be somewhat useful.
Thanks for the note and rating.
DrDan
Craig says
I've made these several times on a charcoal grill. I use about 4 lbs of charcoal (~50 brickettes) and distribute them on one half of the grill. Cool the drumsticks over the direct heat, but use the other side for any flair ups or if you have smaller drumsticks that cook faster. I've never measured the surface temp, but rotating every 5 minutes to get a good char until the temperature is right seems to work out perfectly. I usually end up with 40 min of coin time and apply BBQ sauce liberally in the last 10 min. We've only had success with this recipe and we've found it's hard to overlook the chicken, just avoid flames and burning early on!
DrDan says
Hi Craig,
Thanks for the excellent instructions for charcoal. I'm editing the post and adding your comment for the charcoal people.
Thanks again
Dan
DrDan says
Thanks for the note and I hope it worked well for you.
DrDan
Eric says
I'm giving your recipe a shot tonight. Doing 40 burgers, 24 drumsticks, 8 Brats and 8 weenies. I will start the drumsticks 1st.
Sandra says
I did exactly as you said and the drumsticks were perfect !! Used the cayenne too. I can't thank you enough. We have cooked a lot of chicken on the grill in 68 years and this was the best. Crispy outside and moist inside!!
DrDan says
Thanks for the note Sandra. I thought it was relatively simple but some are having issues. As we say in science, it needs to be reproducible.
Again thanks for the support.
DrDan
WB says
Just curious if you have tried Chilli Powder instead of Cayenne. I much prefer this.
Cj says
I tried it, but I still burned the legs, should I keep the legs away from the flame
DrDan says
Actually I just did this recipe again tonight. Yep flames are always bad and always be avoided in any grilling. You should not have flames...
A couple of possible issues. Some fat from the drummies causing the flames. And be sure to know the surface temp of your grill and that the thermometer is accurate. My grill has two hot spots. They are small but I was cooking 14 drumsticks so it was hard to avoid completely but I was able to work around them.
If you are getting burning anyways, flip at 4-5 minutes and move them around some. Also a little lower surface temp since you are cooking to an internal temperature and not by time here. Never by time...
Hope that helps some and please let me know if you have more problems.
DrDan
Bradford says
Who is manning your grill, 7 minutes at 450, burnt thanks for the recipe maybe you should try it out sometime.
DrDan says
Sorry you had trouble but it works fine for me (at least 20 times) and many others have no issue.
DrDan
DrDan says
I have never done wings on a grill but would think they would be faster and since they are "white meat" maybe a 165-170 end point.
Good luck with the cookout
DrDan
BBQ Wifey says
Too funny about you not 'winging' on the grill! That is a "go to" BBQ regular here, even in the snow-I get one of my nephews or my DH to shovel a path to my grill so I can make wings for weekend football! I got to your site looking for temps for drummies! I have made undercooked, stringy drummies too many times! THANKS for the great detailed instructions! Mwha!♡
DrDan says
Now if I could get my wife to do the cooking....
Thanks for the note
DrDan
Harry Newhall says
We invited some great friends over for grilled chicken wings n legs.I will cook with your recipe tomorrow.Thank you very much.,,
lilzero11 says
Would this work without skin?
TRINITY says
excellent
Dan Mikesell says
Danke
costanza says
I've bookmarked your page-- thanks so much!
costanza says
When I told my boys I was going to do chicken on the grill, one of them suggested "indian food chicken" instead, because the chicken on the grill is boring. Well I'd planned to grill, so that's what I did, using your recipe. I made 12 drumsticks and left the two boys home while I drove my daughter to gymnastics. When I returned 20 minutes later, 4 drumsticks were left. Out of 12.
The boys claim the dog got one of them, but I think they were so good they just couldn't control themselves, even though my daughter, husband and I had yet to eat : 0 The grilled veggies are good, so we won't starve, but this is the best grilled chicken I've made to date.
Dan Mikesell says
Great... I'm glad they liked them. Since it's so easy, you will just need to cook more next time. Also you might want to check the oven method for future use. https://www.101cookingfortwo.com/the-art-of-drummies-oven-baked-chicken/