Chicken Legs on the Grill Quarters, Drumsticks & Thighs Sula and Spice
Seal the bag and place it in a pan or a bowl in case of any leaks. Place that in the refrigerator for 1 to 4 hours. This can be marinated overnight. Prepare the grill by starting the charcoal. Once the coals are ready, oil the grates. Place the chicken breasts on the direct heat on the grill and cook for 4 minutes.
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Preheat your grill for two-zone grilling, with the temp on the grill to medium-high heat (375-400 degrees F). Season. Season the chicken drumsticks on all sides with garlic salt and black pepper. Grill. Place the chicken legs on the grill. Grill over direct heat for 30-35 minutes, flipping every 5-7 minutes.
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Before grilling, marinate the chicken legs in BBQ sauce and spices for at least 2 hours to enhance the flavors and tenderness of the meat. Set up your charcoal grill by creating an indirect heat zone; light charcoals and position them on one side of the grill, achieving a surface temperature between 350-400°F before cooking.
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Place the seasoned chicken legs on the grill, with the meaty end closest to the heat source. Cook on medium-high heat for 5 minutes per side. Brush the chicken legs with barbecue sauce each time you turn them. Turn the legs 3 to 4 times, for a total cooking time of about 18-20 minutes.
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Step 1: Pre-heat your grill to medium-high heat (about 400°F). Step 2: Turn chicken drumsticks with a fork every few minutes until they have rich brown color on the skin. Step 3: Once you see the desired grill marks and brown color on the skin, close the grill lid and lower the heat to 300°F. Step 4: Allow to grill for around 25 minutes total.
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Instructions. In a small bowl, combine the ground cumin, garlic powder, chili powder, salt and black pepper. Set aside. Pat the chicken dry with paper towels then, rub or brush the chicken with olive oil and season with the spice mix. Rub the seasoning all over the chicken to coat well.
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Instructions. Using a charcoal chimney starter, get your charcoal smoking and heating. Spread the hot charcoal on one side of the grill and place the grate on to heat up to 400 F.**. Place the chicken drumsticks on direct heat (smaller ones can go on indirect heat) and rotate every 5 minutes.
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Place the chicken legs on the preheated grill. Close the lid and cook for about 6-8 minutes per side. After the first 6-8 minutes, flip the chicken legs using tongs. Close the lid and continue grilling for another 6-8 minutes. Check the internal temperature of the chicken legs using a meat thermometer.
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First, place the chicken legs over direct heat and cook for about 2 minutes per side, just to sear the meat slightly. Then move the legs to the indirect heat portion of the grill. Close the grill cover and let the meat cook, undisturbed, for about 20 minutes. If your grill has a thermometer, try to maintain a temperature of about 325-350F.
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If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F). Cover the grill and cook undisturbed for 20 to 30 minutes. Ciara Kehoe.
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Gas grill: Preheat your grill to medium-high heat (about 400°F). Add the chicken drumsticks to clean, well-oiled grates, and cook. Turn each piece after a few minutes, until the skin is browned and crispy on all sides. Lower the heat to medium low (about 300°F), and close the grill.
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Then, after about 20 to 25 minutes, transfer the grilled chicken legs to the hot side of the grill, directly over the hot coals, skin side down. Use long tongs to rotate the chicken to avoid flare-ups or burning while getting crispy skin; 5 to 10 more minutes of grilling.
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Cover the grill and cook for 12 to 15 minutes, turning once halfway through cooking. To cook bone-in chicken thighs on a charcoal grill, season the chicken and place on the grill rack over direct, medium heat. Cover and grill for 30 to 35 minutes, turning three or four times as the chicken cooks.
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It takes about 20 minutes to grill chicken legs on a gas grill. First, preheat your grill to medium-high heat. Then, season your chicken legs with salt and pepper. Place the chicken legs on the grill and cook for about 20 minutes, flipping them once during cooking.
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Aim for a medium-high heat on your charcoal grill, around 375°F to 400°F (190°C to 204°C). This temperature allows the chicken legs to cook evenly without burning. Adjust the airflow on the grill vents to regulate the temperature, opening them slightly to increase the heat or closing them partially to lower it.
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Step 2. Prepare the chicken: Rub the oil all over the chicken, then sprinkle with salt and pepper. Wrap any flaps of excess skin around the meat. Step 3. To cook chicken on a gas grill, heat the grill to medium. When the grill is hot, turn off one burner, and clean and grease the grate.
