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.
Robin says
Your recipes have greatly improved our grilling, thank you!
Dan Mikesell AKA DrDan says
Hi Robin,
Welcome to the blog.
That was the goal. Glad it is helping
Thanks for the note and rating.
Dan
Erin says
PERFECTION!! I had never mastered the art of how to get delicious drumsticks and this method worked beautifully!! I just seasoned with some grill seasoning I had on hand and followed the directions and they were AMAZING. Crisp on outside, moist tender and delicious meat. Thank you!!
Lizette M Gonzalez says
Thank you so much.... I actually have it mixed in an old spice container and use it like that, but missing that kick... going to fix it!!! Thanks again... Stay safe!!!!
Lizette M Gonzalez says
Hello Dr Dan...
I have been using your recipe for a over a year now, but I always had it saved and never written down... For some reason... I did the recipe yesterday and it was different... Did you change it since Feb/March and also more or less how much cayenne do I add...
Liz
Dan Mikesell AKA DrDan says
Hi Lizette,
Welcome to commenting.
The update this year was the re-editing of pictures and the table of content for easy navigation. There was minimal change to the wording to make it fit the TOC sections. The recipe has not changed for years.
I had an issue with people over seasoning and 3-4 years ago removed the suggested spice mix and went to just say "to taste."
When I said to mix a tablespoon of kosher salt with a teaspoon of pepper and granular garlic with the option of 1/4 to 1/2 teaspoon of cayenne. It is too much seasoning for 6 chicken legs. I said that many times but people kept over seasoning.
So there you have what was removed. Just remember it is enough for 12+ legs for most people (1/4 teaspoon of salt per lag is the most you want). The cayenne should be about 1/4 to 1/2 the amount of pepper if you are using it.
The technique had not changed other than the seasoning.
Dan
Lizette M Gonzalez says
Thank you so much.... I actually have it mixed in an old spice container and use it like that, but missing that kick... going to fix it!!! Thanks again... Stay safe!!!!
Bob says
I did 7:2:2 once.....but never again,
Maybe 3:2:2 the next time.
Made 4 drumsticks on the grill because I was hungry.
Had the first 2 and decided this is way too salty.
Fridged the other 2 and will strip the salt before reheat.
I know some regions love salt, but this was too much for me.
Dan Mikesell AKA DrDan says
Hi Bob,
Sorry you over-salted your drumstick but I did say "to taste" six times in the post and never said how much to use. I have removed your low rating since it seems to be a user error.
Have a good day.
Dan
Rene Carts says
Dr Dan - Thank you so much for keeping this website going! My dad always cooked perfect grilled chicken legs and thighs. Yet, now, decades later it’s been very difficult to get my husband to understand that drumstick are much better cooked longer (aka higher internal temperature) than the standard grill temperature guidelines. He was a high-rise, city boy, therefore, he wasn’t a grilling man. Yet, moving to acreage two years ago opened the door for grilling, etc. He has mastered steaks, pork chops, pork ribs, lamb, even short ribs, and other difficult cuts. However, his chicken legs/thighs were awful. I simply quit buying legs; it wasn’t worth the price of an argument.
Last night, May 25, 2020, I cooked our Memorial Day BBQ. And, having bought drumsticks, hubby was resigned to stay out of my way. He stubbornly waited until the end of the meal before even tasting the legs. He then smiled and admitted that they were the best grilled drumsticks he had ever had! I showed him your website and your explanation concerning fat and tendons. He got it!
Again, thanks a million! This recipe is spot-on perfect. I now will have drumsticks back on my “grilled meals” rotation. 😊
Kit says
This recipe is an absolute winner! We are under stay at home orders because of the virus and I am trying to cook from our freezer. Pulled out chicken legs yesterday morning and began the search for a recipe. So glad I stopped here! As promised the meat was done perfectly at 185°- tender, juicy, crispy skin, and the most gloriously sticky, charry BBQ sauce. Just seasoned with salt and pepper before following the grilling instructions, adding the sauce at the very end. Even our pickiest eater (the one who doesn’t like “real meat”) came to me hours after dinnertime to say again how good they were! Well done, Dr. Dan!
The McGrath Family says
Dr. Dan,
My family uses this recipe over and over for great success. Our bbq chicken with mashed potatoes was Midwest comfort food at its best last night! In such a scary time, such comfort is appreciated even more. Thank you and I hope this comment finds you and yours healthy and well.
Warmest regards,
The McGrath Family
Dan Mikesell AKA DrDan says
Hi McGrath Family,
Glad you are finding the blog enjoyable. I do love a good drumstick.
We are safe and in our "bubble" with only a weekly trip to the food store.
Hope you are safe and well.
Dan
Tom R says
Great recipe! My wife loved them, normally she doesn’t like drumsticks because of the ‘stringy’ things. Cooking to 185-190 was perfect and BBQ sauce the last 10 minutes made them delicious. I also made your 7-2-2 seasoning and used it on the drumsticks and again on some steaks. Glad to find your site!
Dan Mikesell AKA DrDan says
Hi Tom,
Welcome to the site.
Glad the drumsticks work well for you. Like most cooking, the key is in the temperature. 165 is just wrong for thighs and drumsticks.
Thanks for the note and rating.
Dan
Mother of 3 says
Excellent Recipe. Very well written; appreciated the why behind the how! Hubby thought they were cooking too fast and turned down the grill without my knowing...sure enough, they took longer that way! Wonderful, crispy skin. Added some Sweet Baby Ray's BBQ last 10 minutes. Perfection! Hubby and kids licked the platter clean!
Dan Mikesell AKA DrDan says
Hi Mother of 3,
Welcome to the blog and sorry for the delayed reply.
Glad this works so well for you. I was thinking of kids as I did this but it is good for us big kids also.
Forgive the Hubby, that sounds like something I might do at times.
The "why" is how I taught my medical students for years. "What" is important but "why" will get you out of jams and help you adjust to ongoing developments.
Thanks for the note and rating. And again, sorry for the delayed response.
Dan
Jose says
Very novice here. When getting the grilling temperature to 450, is this initial 450 with lid open or closed.
Dan Mikesell AKA DrDan says
Hi Jose,
Welcome to the blog.
You want the cooking area to be about 450 degrees. Since you are cooking with the lid closed (due to the thickness of the chicken). That means to adjust that way, closed. For more help on grill surface temperature see https://www.101cookingfortwo.com/grill-temperature/
Please let me know if you have questions.
Dan
Mike M says
I use a chicken leg hangar. They come out perfect without turning or hovering over them.
Ammanda says
So so so good. Finally decided to go out of my comfort zone and try these!
Sarah says
This went great! Thanks for all the tips!
Tom says
Thanks for the tips. I'm going to try it tonight. First time grilling drumsticks. I'll let you know how they come out.
David Patrick says
Loved it. And so did my kids, ages 3,5, and 7. I brined the chicken first in a salt and sugar water brine for an hour, so I just used pepper while grilling. Delish! I'm looking forward to trying and gently ramping up the rub so my girls will like it.
Deb K says
First time my grilled chicken legs were 'crispy!' Followed your recipe exactly. Delicious!
Thank you!