Grilling up some tasty BBQ chicken legs on a gas grill might seem a little tricky at first. Lots of folks worry about burning them on the outside before they are cooked through inside. But don’t you worry, it’s actually quite simple once you know a few easy steps.
We’ll walk you through it so you can make perfect BBQ chicken legs every time. Get ready to learn the best way for How To Grill Bbq Chicken Legs On Gas Grill.
Mastering The Gas Grill For BBQ Chicken Legs
Grilling chicken legs on a gas grill is a popular way to enjoy a backyard cookout. The gas grill offers quick heat and easy temperature control, making it a favorite for many home cooks. However, getting that perfect balance of smoky flavor, tender meat, and crisp skin can be a challenge for beginners.
This guide will break down the process into simple, manageable steps, ensuring your BBQ chicken legs turn out delicious every single time you fire up the grill.
Preparing Your Chicken Legs
The foundation of great grilled chicken legs starts with proper preparation. This involves selecting the right chicken, prepping it for the grill, and getting your flavor profile ready.
Choosing The Best Chicken Legs
When you’re aiming for juicy, flavorful chicken legs, the quality of your chicken matters. Look for fresh chicken legs that have a good amount of meat on them. Skin-on, bone-in legs are ideal for grilling because the skin helps protect the meat from drying out and gets wonderfully crispy.
The bone also adds flavor as it cooks.
Trimming And Cleaning
Before anything else, give your chicken legs a quick rinse under cold water and then pat them completely dry with paper towels. This step is important because excess moisture can prevent the skin from crisping up properly and can cause flare-ups on the grill. You can trim off any large, loose pieces of skin or excess fat if you prefer, but leaving some fat contributes to flavor and moisture.
Marinating For Flavor
Marinating your chicken legs is where you build a lot of flavor. You can use a store-bought BBQ sauce as a marinade, or create your own. A simple marinade can include ingredients like olive oil, soy sauce, garlic powder, onion powder, paprika, and a touch of sweetness from honey or brown sugar.
Let the chicken marinate for at least 30 minutes at room temperature, or for a few hours (or even overnight) in the refrigerator for deeper flavor. If you’re using a marinade that has a lot of sugar, be mindful of this when grilling, as sugars can burn quickly.
Seasoning Before Grilling
Even if you’ve marinated your chicken, a good dry rub can add another layer of flavor and help create a delicious crust. Combine spices like paprika, chili powder, garlic powder, onion powder, black pepper, and a pinch of cayenne pepper for a little heat. Generously coat the chicken legs with your dry rub after removing them from the marinade and patting them slightly dry.
This rub will form a flavorful bark as it cooks.
Setting Up Your Gas Grill
Proper grill setup is key to achieving perfectly grilled chicken legs. You need to manage your heat effectively to cook the chicken through without burning the outside.
Two-Zone Grilling Explained
The best way to grill chicken legs on a gas grill is using a two-zone heat setup. This means you’ll have one side of your grill with direct heat (burners on) and another side with indirect heat (burners off). This method allows you to sear the chicken over direct heat and then move it to the indirect heat to cook through gently, preventing burning.
Preheating Your Grill
Before you start cooking, preheat your gas grill to a medium-high heat, around 400-450°F (200-230°C). This usually takes about 10-15 minutes. Once preheated, turn off one side of the burners to create your indirect heat zone.
Make sure your grill grates are clean. A clean grate prevents sticking and makes for better grill marks.
The Grilling Process: Step-by-Step
Now it’s time to get those chicken legs on the grill and transform them into a delicious meal. Follow these steps for optimal results.
Searing On Direct Heat
Start by placing your seasoned chicken legs directly over the hot side of the grill. This is the direct heat zone. Grill them for about 2-3 minutes per side.
The goal here is to get a nice sear and some good color on the skin. Keep an eye on them, as sugars in any marinade or rub can cause them to char quickly.
Moving To Indirect Heat
After searing, move the chicken legs to the cooler side of the grill, which is the indirect heat zone. Close the lid. This allows the chicken to cook through evenly without the direct flame burning them.
The indirect heat acts like an oven, cooking the chicken gently.
Cooking Time And Temperature
The total grilling time for chicken legs will vary depending on their size and the exact temperature of your grill. Generally, you’ll want to grill them for about 20-30 minutes on indirect heat. The internal temperature is the most important indicator of doneness.
Use a meat thermometer to check that the thickest part of the chicken leg (without touching the bone) reaches an internal temperature of 165°F (74°C). If you plan to apply BBQ sauce, do this in the last 5-10 minutes of cooking.
Applying BBQ Sauce
If you’re using BBQ sauce, this is the stage to brush it on. Apply a generous layer of your favorite BBQ sauce to the chicken legs during the last 5-10 minutes of cooking. Because most BBQ sauces contain sugar, applying it too early can cause it to burn.
Brush on a second layer if you like a lot of sauce. The heat from the grill will caramelize the sauce, giving it a sticky, delicious finish.
Checking For Doneness
As mentioned, an instant-read meat thermometer is your best friend here. Insert it into the thickest part of the meat, avoiding the bone. It should register 165°F (74°C).
You can also check by poking the meat with a fork; the juices should run clear, not pink. The skin should be nicely browned and slightly crispy.
Resting Your Chicken
Once the chicken legs are cooked, remove them from the grill and let them rest on a clean plate or cutting board for about 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and moist chicken leg. Covering them loosely with foil can help keep them warm while they rest.
Tips For Perfect BBQ Chicken Legs
Beyond the basic steps, a few extra tips can elevate your grilled chicken leg game.
- Keep your grill clean: This prevents sticking and off-flavors.
- Don’t overcrowd the grill: Give the chicken space for even cooking and good smoke circulation.
- Watch for flare-ups: If flames get too high, move the chicken to the indirect zone temporarily.
- Experiment with wood chips: For extra smoky flavor, add soaked wood chips (like hickory or mesquite) to your grill.
- Adjust cooking time: Thicker legs take longer to cook. Always rely on temperature for doneness.
Troubleshooting Common Issues
Even with the best intentions, you might run into a few snags. Here’s how to fix them.
Burnt Outside, Undercooked Inside
This is the most common problem. It happens when the heat is too high for too long on direct heat. The solution is using the two-zone grilling method described above.
Sear quickly on direct heat, then finish on indirect heat.
Dry Chicken Legs
Dry chicken usually means it was overcooked or didn’t have enough fat to begin with. Make sure you’re using the meat thermometer and pulling the chicken off at 165°F (74°C). Resting the chicken after grilling is also crucial for moisture retention.
If you’re using very lean chicken, consider a marinade with oil.
Sticking To The Grill Grates
This can be due to a dirty grill, not preheating enough, or not using enough oil. Ensure your grates are clean and hot. You can also lightly oil the chicken legs themselves before placing them on the grill.
Use tongs, not a fork, to turn the chicken to avoid piercing the meat and letting juices escape.
Frequently Asked Questions
Question: What is the best temperature for grilling chicken legs on a gas grill?
Answer: Aim for a medium-high heat, around 400-450°F (200-230°C) initially for searing, and then use indirect heat to finish cooking.
Question: How long does it take to grill chicken legs on a gas grill?
Answer: Total grilling time is typically 20-30 minutes, with about 2-3 minutes on direct heat and the rest on indirect heat, plus resting time.
Question: Can I use BBQ sauce from the start of grilling?
Answer: It’s best to apply BBQ sauce in the last 5-10 minutes of cooking. Sugars in the sauce can burn if applied too early.
Question: How do I know when the chicken legs are fully cooked?
Answer: Use an instant-read meat thermometer. The internal temperature should be 165°F (74°C) in the thickest part of the leg, avoiding the bone. The juices should also run clear.
Question: What if my grill is smoking too much?
Answer: Excessive smoke can be due to fat dripping onto the heat source. If flare-ups occur, move the chicken to the indirect heat zone until the flames subside.
Final Thoughts
Mastering How To Grill Bbq Chicken Legs On Gas Grill is all about managing heat and knowing when your chicken is done. By using a two-zone grilling setup, preparing your chicken well with marinades and rubs, and always checking the internal temperature, you can achieve perfectly cooked, flavorful chicken legs. Don’t be afraid to experiment with your favorite seasonings and sauces.
Enjoy your delicious, homemade BBQ chicken!