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.
Quick Answer: ⏰ 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:
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"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: Grilled Chicken Legs (Drumsticks)
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 Drumsticks
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 (Drumsticks)
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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🌡️ The Best Final Internal Temperature Is 185°F
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
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.
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.
No. The outside will burn before the inside cooks safely. Always thaw completely before grilling.
Not needed. The skin crisps better without it, but brushing with oil will make it thicker and softer.
That’s from myoglobin or bone marrow pigments — both harmless. If the internal temperature is 165°F or higher, they’re fully cooked and safe; 185°F gives the best texture.
⚕️ 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 (Crispy and Juicy Gas Grill Drumstick Recipe)
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.
DrDan says
I have never had fire. During my relatively extensive testing for the correct way to cook legs, I once tried high since one recipe used it... about 550 degrees but I got burnt skin and raw meat but no fire. Must have had a lot o fat or drippings from before. But I do like pizza.
Dan
Andy says
I was looking for a quick recipe for the pack of drumsticks I had in the fridge. Stumbled across this one and thought "simple enough". Fired up my webber Q to a med-low heat and threw on the chicken. Left for about 35 mins (turning every 5-7 min). And wow!!! Honestly one of the best chicken I have cooked. So simple yet so tasty! I don't normally comment on recipe sites but just thought I would say thanks and I highly rate this one for anyone thinking of trying!
Thanks!
Tom says
OMG this was great, thank you for posting
DrDan says
Thanks Andy and Tom
DrDan
John says
Going to try this recipe this weekend. I think it's going to solve many issues I've had. Was wondering if seasoning 30 minutes to an hour before (aka dry brining) will mess with the crispy skin?
DrDan says
I wouldn't bother. The skin will probably still be crispy but I don't think you will have much of any effect on the meat.
DrDan
Jeff says
Bought a extra large sleeve of dummies at the store for this weeks meal prep as I was looking to switch up my chicken. Came across your recipe, used my charcoal webber. I let the coals get to red with out flames, then threw them on, turned every four to five minutes open, and the last five to ten minutes (total cooking time for 18 drummies was right around 40mins) I basted them with Stubbs BBQ sauce. These were probably the best drummes I've ever eaten. So glad this was the first recipe I came across. Thanks for sharing DrDan!
Mike says
These rocked my world ;)
Steve Walker says
I tried this last night. Turned out pretty well, but I did singe them a bit. Had a lot of flare ups when I first started cooking.
Any way to avoid that?
DrDan says
Flare ups are usually from draining fluids with fat hitting flame. So to prevent it generally, trim all fat that is possible and be sure that your flames are covered. The later depends on the grill. My old grills needed lava rock or something similar. I now have metal covering the burners. Also if the drummies were frozen, then they are more juicy so more drainage.
Hope that helps.
DrDan
wayne says
great job
jules says
Never knew so much in the details.. I learned to use indirect heat in the grill - do you do yours over the flames ? or indirect ?
DrDan says
This is direct heat with the top down. You could do indirect but would need the temp in the 450 plus range and a lot of grills can't handle that. Also a lot of people have issues with doing indirect. Since I don't do this indirect I really can't give instructions but would think it would be about 35 minutes give or take some. As always cook to the final internal temperature.
DrDan
eddie.b says
Thank you for the recipe.I combined the dry with a little bit of bbq sauce, and it was amazing !
Elle says
This was amazing!!! Thank you!!!
DrDan says
Thanks for the note.
DrDan
Johnny says
Tried your recipe last week, first time grilling drumsticks. On new grill. Turned every 5 min. Med high heat. Put on top rack after 4th turn kept turning every 5 min for total of 40 min .With your recipe and barbecue sauce, they turned out fantastic. Making a bunch again tonight.
DrDan says
Thanks so much for the note.
DrDan
Whippy says
Thanks for the recipe! I tried your method a little while back and (like others) ended up with burned drummies, but I think I understand where I went wrong.
When you say, "surface temperature," I translated that to mean the temperature that the thermometer in the hood of my grill reads, when I am now thinking that is NOT what you mean and that you actually mean "surface temperature" like you said! lol
The only way I can think of to get an actual surface temp would be to use a laser thermometer (which I don't have) so I'm going to try this again tonight and just cook on low/medium setting (Ducane 3100) to see what happens.
Your tip of drying the skin is good and works really nice for baked drummies too!
DrDan says
Thanks for the note.
I use a $8 grill surface thermometer from Amazon but also they are also at Lowes and Home Depot. You are right about the thermometer in the grill lids... usually useless at best or miss leading at worse. Mine seemed right on the first few times only.
I now do the surface temp for posted recipes to helps problems with grill variations.
Thanks again for the note and tonight when I have time I may re-edit a little to be sure other avoid that issue.
DrDan
Ethan says
I have never cooked drumsticks on the grill before. Using your guidelines, I was very pleased with the results. Crispy skin, good an moist. I just need to dial in the burners on my grill and they will be perfect. Also used (roughly) your spicing recommendations and I was very pleased with the flavor. Thanks for the right up.
Ethan says
*write up
DrDan says
Thanks so much for the note and rating.
DrDan
Melody says
This is the third time I've used this recipe and each time the chicken just gets better and better(or I just better at grilling)! I'm somewhat new to grilling but with these results I'm encouraged to try more things. My boyfriend raved about them, thanks so much!
Claire says
WOW! I just found your recipe and made it tonight, my husband said this was the best chicken ever and wanted to know how I seasoned it. The cayenne pepper kicked it up a notch. It was spicy so I would definitely leave it out or minimize for kids. Thank you for giving detailed instructions, my chicken turned out perfect.
DrDan says
Some days I want the cayenne, some days not so much. But is is just a little touch anyways.
Thanks for the note
DrDan
Kira1965 says
I am so glad I came across this- I usually bake my drummies in the oven, but it is close to 40 c. here today, so too hot to have an oven on. I cannot wait to try this tonight and give feedback. It's just my mom and I tonight so a good time to test the technique. I do not have a surface temp gauge so will preheat the BBQ and will know within a few turns if it is too hot/cold.
Will let you know how we liked them a little later!!!