Grilled Chicken Legs

5 from 1 vote

This recipe for grilled chicken legs is a beloved family classic. The chicken becomes deliciously tender and savory thanks to a simple marinade of lemon, garlic, and seasonings. While grilling adds a smoky, charred flavor that is ideal for summer.

Prep Time10

Cook Time40

Marinade Time4

Total Time4 50

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

Chicken Marinade

¼ cup extra virgin olive oil
2 tablespoons soy sauce
1 lemon juice and zest
1 tablespoon honey
4 cloves garlic minced
1 teaspoon salt
½ teaspoon black pepper

Chicken

3 pounds chicken drumsticks

Instructions

Prepare the marinade by combining the ingredients needed into a jar or measuring cup. Stir to combine.
Add the chicken to a large sealable container or plastic bag.
Pour the marinade over the top, seal and place in refrigerator to marinate for at least 30 minutes, preferably for 4–6 hours.
Set up two zone grill by placing charcoal on one side, or if using gas grill, turn all burners to high, cover and heat the grill then leave on the primary burner and turn off the others. Preheat grill to 400-425 degrees F.
Remove the chicken from the marinade, discard the marinade. Pat the chicken dry using a paper towel.
Place drumsticks, skin side down on the indirect heat zone on the grill. Cover and cook 15-20 minutes. Rotate chicken to allow chicken further from the heat to be closer, and vice versa.
Close lid and continue cooking another 15 minutes or until chicken registers approximately 160 degrees F.
With the lid open, place the chicken over the direct heat and cook until chicken has nice grill marks, approximately 4-5 minutes per side.
Check the internal temperature and removing from the grill once chicken reaches 185-190 degrees F.
Let rest for 5 minutes covered loosely with foil, then serve.

Notes

Lemon Juice: If marinating for over 4 hours (planning to marinate overnight) leave out the lemon juice and only use lemon zest.

Ingredient Substitution Information:

Chicken Drumsticks: you can also use chicken wings or skin-on, bone-in chicken thighs with this recipe.
Extra Virgin Olive Oil: substitute this with peanut, sunflower, vegetable, or canola oil.
Honey: can be swapped with white or brown sugar.
Lemon: use lemon juice and zest.
Soy Sauce: substitutes include tamari, coconut aminos, or Worcestershire sauce.
Garlic: use fresh cloves, or substitute with garlic powder as needed.

Storage Information:

Refrigerator: Store in a sealed container in the fridge for 2-3 days. To reheat, place them on a baking sheet and bake in a 375 degrees F oven for about 15 minutes or until completely warmed.
Freezing: Before freezing, allow the chicken to cool. Wrap each piece of chicken separately in plastic, and then place them all in a freezer-safe bag. Wrapping each piece separately allows you to pull out only what you want. Thaw overnight in the refrigerator and follow the instructions above for reheating.

Nutrition