Grilled Chicken Legs: Your Secret to Ridiculously Juicy & Crispy Grilled Drumsticks

👩‍🍳 Instructions

1. 1

   Pat chicken legs thoroughly dry with paper towels. This is crucial for crispy skin.
2. 2

   In a large bowl or resealable bag, whisk together olive oil, soy sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using) to create the marinade.
3. 3

   Add the dried chicken legs to the marinade, ensuring all pieces are well coated. Massage the marinade into the chicken. Cover and refrigerate for at least 2 hours, or preferably 4-6 hours (up to 24 hours).
4. 4

   About 30-45 minutes before grilling, remove the chicken from the refrigerator to bring it closer to room temperature.
5. 5

   Preheat your grill for two-zone cooking: one side on high heat (direct heat) and the other side off or on low (indirect heat). Aim for a medium-high direct heat (400-450°F / 200-230°C).
6. 6

   Clean your grill grates with a brush, then carefully oil them with a paper towel dipped in cooking oil using tongs.
7. 7

   Place the chicken legs directly over the hot side of the grill. Sear for 3-4 minutes per side, turning with tongs, until golden brown with good char marks. Be careful not to burn the skin.
8. 8

   Move the seared chicken legs to the cooler, indirect heat side of the grill. Close the lid and continue cooking for 25-35 minutes, rotating every 5-7 minutes for even cooking.
9. 9

   Cook until an instant-read meat thermometer inserted into the thickest part of the drumstick (avoiding the bone) reads 175°F (80°C).
10. 10

    Remove the grilled chicken legs from the grill and transfer them to a clean platter. Loosely tent with aluminum foil and let rest for 5-10 minutes before serving. This allows the juices to redistribute for maximum juiciness.