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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"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.
Garn says
I have BBQ'd chicken legs/wings many times and NEVER does it take as long as the recipes claim. To me 30 minutes on the grill is absolute max - and yes i use an instant read thermometer and yes the chicken is always cooked.
Dan Mikesell AKA DrDan says
Grill surface temperature? If you cook at higher temperature, they will cook faster, but will dry more. But if you have the grill and final temperature under control, great. (I can't comment on wings on the grill)
Dan
Nick says
To add to what Dan said here, it's important to note that he's talking about 450-500 degrees for the grill surface. If you are going off of the thermometer built into the grill hood, keep in mind that the actual grill is usually 75-100 degrees hotter than what the hood thermometer is reading, due to the fact that it's closer to the heat source. If your hood thermometer is on the side rather than the top of the hood, it's closer to grill temp but probably still 25-50 degrees lower than grill temp.
So if he recommends a max of 500 degrees grill temp, you probably don't want your hood thermometer going above about 400 degrees it it's top-mounted. 425-450 if it's side-mounted.
Dan Mikesell AKA DrDan says
Hi Nick,
Welcome to the blog and you have some very good points. I want to add that the quality of hood thermometer is not good new and after some use, the crud covering the thermometer makes it even worse.
Good grilling (and all cooking really) is about applying heat with as much control as possible. There are other variables like thickness and initial temperatures that you can't control well. So control what you can, the best you can. You must know the amount of heat you are really applying to be a good griller.
Readers can see my beginner guide to grill temperature at https://www.101cookingfortwo.com/grill-temperature/
Again, thanks for the note.
Dan
Grampa Tom says
I cooked drumsticks today for nearly 40 minutes. Turned them every six minutes and halfway through I reduced the heat from medium-high to medium-low.
Wow the texture was so much better than I was used to. I always thought it was the legs not the cooking method that mad them chewing and stringy. This old dog (57) learned a new trick!
Anastasia says
I was hesitant to make drumsticks on the grill because I don’t have a cooking thermometer. However I still ended up making this and it was absolutely delicious!! I highly recommend!!
Dan Mikesell AKA DrDan says
Hi Anastasia,
Welcome to the blog and glad it worked well for you.
You should pickup an instant read thermometer sometime. It will make your results consistently good.
Thanks for the note and rating.
Dan
George says
Great recipe and info as I was weary of bbqing drumsticks but the time and temperature is just right and the tender meat literally fell off the bone.
Shana says
This recipe did not work on my grill.
Dan Mikesell AKA DrDan says
Hi Shana,
Welcome to the blog.
Let's trouble shoot if you have a moment. What type of grill and lid open or closed, what was the grill surface temperature and what happened?
Dan
michael silverstein says
Do you close the grill cover at any time?
Dan Mikesell AKA DrDan says
Hi Michael,
Closed. The general rules for lids: under 1/2 inch thick can be open or closed. Between 1/2 to 1 inch can be open but much better control closed. Over 1 inch is always closed.
Dan
Victor says
You preheat the gas grill first and then oil and clean the grates before cooking the legs?
Dan Mikesell AKA DrDan says
Yep, Instruction #1.
I don't think the order is important but I find the grates clean better if hot. So I turn on, then clean and oil during or at the end of preheating.
Sandra S says
Dr Dan
My husband grills on an electric grill (condo rules) and tried these chicken legs the other day... omg they were the best. He's been grilling everyday for 54 years, but cooking for 2 is challenging, thank you so very much for your blog and recipes. Luv them. A happy wife who gets a meal off with great food.
Jen says
Thanks for this recipe! I've had several fails from other recipes for chicken drumsticks but this one was a winner! I had given up on making drummies before this but now will definitely make again. The skin was perfectly crispy with meat tender.
Reggie says
I loved this recipe, thanks for the detailed instructions! I substituted smoked paprika for the cayenne pepper and it turned out amazing.
Arden says
I’m sorry but I was planning on trying this but I am confused by if you need to pat dry or not. The first half said don’t pat dry but the pictures and recipe say to pat dry. Maybe I missed something while reading but would like to know for sure before I try it.
Dan Mikesell AKA DrDan says
Hi Arden,
Welcome to the blog.
Definately pat dry. I have searched the post several times and don't see where it says otherwise. If you didn't misread something, please let me know so I can correct it.
Dan
Joe K says
Says DO NOT MISS the step to pat dry
Caryn says
Just curious if you keep the lid open or closed between turning intervals. I’m trying this for the first time tonight!
Dan Mikesell AKA DrDan says
Hi Caryn,
Welcome to the blog.
Closed lid between flipping.
A good rule about the lid is under 1/2 inch thick can be open. Between 1/2 to 1 inch can be open or closed but better control with closed. Over 1 inch this is always closed.
Dan
Mark says
Great recipe, thanks for the clear instructions.
Will says
Tried these tonight on my gas grill... it maxes out at 500° but it cooked perfectly. My wife and kids just had montreal chicken seasoning while I added a blackened pepper seasoning to a couple of the drumsticks. Turning every 5 minutes is key to not burning. Anyone tried any marinades with this recipe? My wife and I discussed possibilities for that. We have used a teriyaki marinade for chicken thighs before. Just wondered about other thoughts. Without any marinade though, they were fantastic. The kids loved them... and mine are pretty picky with food.
Dan Mikesell AKA DrDan says
Hi Will
Welcome to the blog.
I don't do marinade with these but will occasionally with skinless breasts. The important key is getting to the right internal temperature while not getting any sugars in the marinade burnt. So cook at the low end of the grill temperature range. Flip a little faster and use a very oiled grill. That will usually work. I think some of the comments mentioned using marinade but there are too many to go through.
Glad it worked well for you and thanks for the note and rating.
Dan
Lorenia Cervantes says
Hi all,
would love your recommendation - I have a gas grill - would I leave the cover open or closed during the 5 minute intervals between flips?
Many thanks!
-Lorenia
Dan Mikesell AKA DrDan says
Hi Lorenia,
Welcome to the blog.
The general rule about the grill hood, that does apply here also, is for things under 1/2 inch - open is ok. For 1/2 to 1 inch thick - either but closed is preferred to help stability. Over 1 inch is always closed.
So closed.
Dan
CD MAHON says
Tried this recipe today it was VERY good . . . . . IT was done between 25 - 30 mins but NO big deal as I followed directions and used a Thermapen® Mk4 which is ALWAYS dead nuts on . . . . . . will use again . . . . thanks for posting this.
Charlie says
Dan,
Thank you for the insight. Cooked well, I have never been a grilled but more of a smoker. This grilling recipe was choice. Blackened seasoning (my little ones like the heat) awesome stuff. Thank you!