Golden-brown barbecue chicken legs on a white plate with charred edges and glossy BBQ sauce

Dinner

Barbeque Chicken Legs

Name: Barbeque Chicken Legs
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 5 servings
Cuisine: American
Ingredients: 5 chicken legs; 1 TBSP kosher salt; 1 tsp black pepper; 1 tsp chili powder (such as ancho); 1 TBSP brown sugar; 3 garlic cloves, pressed; Any other spices of choice: onion powder, garlic powder, ground coriander, chili powder, etc; 1 1/2 cups barbecue sauce

When it comes to barbeque chicken, the recipe is more of a template listing the correct technique. You can use pretty much any spices you like or any barbeque sauce of choice. But it's the process of

5.0 (2)

Prep

15 min

Cook

1hr 15min

Total

1hr 30min

Serves

Style

🍽 Elevated

📌 Pinterest Facebook WhatsApp ✉ Email 𝕏

When it comes to barbecue chicken, the recipe is more of a template listing the correct technique. You can use pretty much any spices you like or any barbecue sauce of choice. But it's the process of cooking the chicken most of the way on indirect heat that makes this recipe such a crowd pleaser.

Ingredients

Servings:

5 chicken legs
1 TBSP kosher salt
1 tsp black pepper
1 tsp chili powder (such as ancho)
1 TBSP brown sugar
3 garlic cloves, pressed
Any other spices of choice: onion powder, garlic powder, ground coriander, chili powder, etc
1 1/2 cups barbecue sauce

Instructions

1
Combine the salt, pepper, chile powder, brown sugar, and garlic in a small bowl. Spread the mixture all over the chicken legs. If desired, allow them to sit uncovered in the refrigerator for a couple of hours so that the flavours can meld. This is an optional step, and you may immediately proceed to the next step.
2
Preheat one side of the grill to high. Leave the other side turned off. Clean and oil the grill well. Place the chicken skin side up on the cool side of the grill. Plan for the total cooking time to be about 1 hour, maybe 1 hour and 15 minutes. Although chicken is safe to eat at an internal temperature of 165°F (74°C), the connective tissue in the legs benefits from cooking to about 185°F (85°C)—it breaks down better and stops being chewy.
3
After about 30–35 minutes of cooking, brush the chicken with barbeque sauce and continue grilling covered on the cool side of the grill for another 10 minutes. Repeat this step again. Cook the chicken until it reaches about 155–165°F (68–74°C) internal temperature.
4
Once it reaches that temperature, place the chicken skin side down directly on the hot side of the grill (turn it down to medium at this point to prevent burning). Grill skin side down for no more than 3 minutes to get nice grill marks (it will start burning rather quickly due to the high sugar content of the barbeque sauce). Brush the other side of the chicken with barbeque sauce, flip the chicken, and grill the other side to get some grill marks and caramelize the sauce.
5
Once you have grill marks on both sides of the chicken, move it back to the cool side of the grill. Brush it with as much barbeque sauce as you like. Continue cooking, covered, until the internal temperature is in the 180–185°F (82–85°C) range. As mentioned earlier, the total cooking time should be roughly an hour, depending on the size of your chicken legs.

FAQ

Can I make BBQ chicken legs ahead of time?+

Yes! You can rub the seasoning on the chicken legs and refrigerate them uncovered for up to 24 hours before grilling—this actually helps the flavors develop even more. You can also grill them completely ahead of time and reheat them in a 350°F oven for about 10 minutes until warmed through.

What can I use instead of ancho chili powder?+

You can swap ancho for regular chili powder, smoked paprika, cayenne (if you like more heat), or even skip it entirely and add extra garlic powder or onion powder instead. The rub will still taste great—just adjust to your spice preference.

How do you keep BBQ chicken from burning on the grill?+

Use the two-zone grilling method mentioned in the recipe by preheating only one side to high, then moving the chicken to the cooler side once you get the initial sear. Also, brush the BBQ sauce on during the last 5-10 minutes of cooking rather than at the start, since sugar in the sauce can char if exposed to direct heat too long.

What's the best side dish to serve with BBQ chicken legs?+

Coleslaw, cornbread, baked beans, or grilled corn are classic pairings that complement the smoky, sweet flavors perfectly. A simple green salad also works well to balance the richness of the barbecue sauce.