The Best Grilled Chicken Legs Recipe

Prepare to fall in love with The Best Grilled Chicken Legs – a dish that marries smoky, caramelized flavors with juicy tenderness, all thanks to a handful of clever ingredients and the magic of the grill. This recipe is my absolute go-to when I want something unfussy, yet seriously impressive for backyard dinners. With bold tamari, a hint of sweetness, a splash of tang, and bright fresh herbs, each bite delivers something special. If you’re searching for a new grilling favorite, you’re about to meet it!

Ingredients You’ll Need

The Best Grilled Chicken Legs Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in The Best Grilled Chicken Legs serves a delicious purpose, helping to layer flavor, moisture, and a touch of zing. Even the simplest elements work in harmony to elevate each bite — there’s nothing fussy here, just pure, simple essentials that guarantee juicy, irresistible results.

  • Chicken legs (4-4.5 lbs): These are the perfect cut for staying succulent on the grill, and that dark meat packs major flavor.
  • Tamari sauce (8 tbsp): Gives slaty depth and an irresistible savory kick — also keeps the dish gluten-free if that’s a concern.
  • Olive oil (4 tbsp): Helps the marinade cling to the chicken, and delivers a subtle richness to each bite.
  • Ketchup (1/4 cup): Brings tangy sweetness and beautiful caramelization as the chicken cooks.
  • Light corn syrup (3 tbsp): Adds gloss and a touch of sweetness for those classic sticky grilled edges.
  • Apple cider vinegar (2 tbsp): Brightens everything up with a pop of acidity — you’ll taste the difference.
  • Garlic powder (1 tsp): Depth and warmth, instantly, without fuss.
  • Crushed red pepper (1 tsp): Just enough heat to keep things interesting, but not overpowering.
  • Kosher salt (1/2 tsp): Every great grilled dish needs a little salt to unlock all those flavors.
  • Green onion, thinly sliced (1/4 cup): Lifts the finished dish with color and a gentle oniony crunch.
  • Cilantro or parsley, freshly chopped (1/4 cup): Finishes everything with herbal brightness; cilantro gives a Southwestern spin, while parsley is classic and fresh.

How to Make The Best Grilled Chicken Legs

Step 1: Prep the Chicken

Start with the most important step: prepping your chicken legs! Use paper towels to blot away any extra moisture — this makes a big difference in getting that golden-brown exterior instead of steam. Then, grab a fork and poke a few holes all over each piece. This little trick lets all the amazing marinade flavors seep deep into the meat, making every mouthful juicy and flavorful.

Step 2: Marinate Overnight

Place your chicken legs in a large ziplock bag and pour in the tamari sauce and olive oil. Seal it up tight, then massage the bag so all the pieces get coated. This combo is the flavor foundation of The Best Grilled Chicken Legs, infusing them with savory, umami-rich goodness. Let the chicken chill in the fridge overnight (or up to two nights, if you want to plan ahead) so it can soak up every bit of flavor.

Step 3: Make the Basting Sauce

While the chicken is marinating, it’s time to mix up the magic basting sauce. Whisk together the ketchup, corn syrup, apple cider vinegar, garlic powder, crushed red pepper, kosher salt, green onion, and chopped cilantro or parsley. This is where the sticky, glossy, finger-licking finish of The Best Grilled Chicken Legs is born! Once combined, divide the sauce in half: one part is for basting on the grill, the other is for serving at the table.

Step 4: Preheat and Prep the Grill

About 30 minutes before you’re ready to grill, take the chicken out of the fridge and let it come to room temperature. Meanwhile, fire up your grill and clean the grates so nothing sticks. Getting the chicken legs up to room temp helps them cook evenly and ensures you don’t shock the meat when it hits the heat.

Step 5: Grill and Baste

Add the marinated chicken legs to the hot grill, spacing them out so the heat can do its thing. Grill uncovered, turning every so often, and start basting with half the sauce after the first flip. Let that sauce bubble and caramelize, forming a gorgeous glaze. Keep grilling and basting until the thickest part hits 165°F — about 25 minutes of anticipation pays off with ultra-juicy results!

Step 6: Coat and Garnish

Once all the chicken is cooked through and irresistibly golden, transfer the legs to a platter. Pour over the reserved sauce (the half you saved earlier), turning to coat each piece in that sweet, tangy, herb-flecked glaze. Finish with a generous sprinkle of extra fresh cilantro or parsley on top. The aroma alone will have everyone rushing to the table!

How to Serve The Best Grilled Chicken Legs

The Best Grilled Chicken Legs Recipe

Garnishes

A final flourish of chopped green onion and cilantro (or parsley) scattered over The Best Grilled Chicken Legs just before serving delivers freshness, color, and a wonderful herbal perfume you won’t want to skip. For a little extra zing, add a sprinkle of toasted sesame seeds or a squeeze of fresh lime right over the top!

Side Dishes

This chicken pairs beautifully with a colorful array of sides: try buttered corn on the cob, a crisp cabbage slaw tossed with apple cider vinaigrette, or a chilled pasta salad. More classic comforts like potato salad or creamy macaroni round out a picnic spread perfectly. Don’t forget a slice of sourdough or grilled flatbread to mop up any leftover sauce!

Creative Ways to Present

If you want to take presentation up a notch, serve The Best Grilled Chicken Legs on a big wooden board scattered with fresh herbs and lemon wedges. Or, pile them onto skewers with charred veggies for a festive backyard platter. For a casual picnic, arrange them atop a rustic bowl of rice and dot with pickled onions for bursts of color and tang.

Make Ahead and Storage

Storing Leftovers

Cool any leftover chicken legs thoroughly, then transfer them to an airtight container and refrigerate for up to four days. The sticky glaze helps lock in moisture, so leftovers will stay plump and delicious for quick lunches or easy dinners throughout the week.

Freezing

To freeze, wrap the grilled chicken legs individually in foil or plastic wrap, then stash them in a zip-top bag for up to two months. Let them thaw overnight in the fridge before reheating for the best texture and flavor. This is a lifesaver for busy nights or meal prepping ahead for gatherings.

Reheating

Reheat The Best Grilled Chicken Legs in a 350°F oven, covered loosely with foil, until warmed through (about 15 minutes). For a crispier skin, unwrap for the final five minutes. You can also microwave (cover with a damp paper towel), but the oven gives that irresistible just-grilled finish.

FAQs

Do I have to marinate the chicken overnight?

You’ll get the boldest flavor by marinating overnight, but if you’re short on time, try to give it at least 3-4 hours. Even a quick marinade will help infuse those savory tamari and olive oil notes.

Can I use boneless chicken instead?

You can, but bone-in, skin-on legs are what make The Best Grilled Chicken Legs extra juicy and flavorful. If you try boneless, just reduce the grilling time a bit and watch carefully to avoid drying them out.

How do I know when the chicken is done?

Always use a meat thermometer! Chicken is safely cooked at 165°F in the thickest part. The legs should look golden and the juices should run clear when pierced.

What if I don’t have a grill?

No grill? No problem! You can bake the marinated chicken legs in a 425°F oven on a wire rack, basting with the sauce and broiling for the last few minutes to get some charred bits.

Is there a substitute for corn syrup?

If you’re not a fan of corn syrup, swap in honey or maple syrup. Both will give a lovely shine and just the right hint of sweetness in The Best Grilled Chicken Legs.

Final Thoughts

Bring everyone to the table with The Best Grilled Chicken Legs – a foolproof recipe that turns a handful of simple ingredients into a backyard feast. I hope you make this your new signature dish and enjoy those happy, delicious moments it sparks!

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The Best Grilled Chicken Legs Recipe

The Best Grilled Chicken Legs Recipe


  • Author: Ethan
  • Total Time: 40 minutes
  • Yield: 46 servings 1x
  • Diet: Low Calorie

Description

These grilled chicken legs are marinated in a flavorful blend of tamari sauce, olive oil, and spices, then grilled to juicy perfection. The basting sauce adds a delicious glaze, making this dish a standout at any barbecue.


Ingredients

Scale

Chicken Legs:

  • 44.5 lbs chicken legs

Basting Sauce:

  • 8 tbsp tamari sauce
  • 4 tbsp olive oil
  • 1/4 cup ketchup
  • 3 tbsp light corn syrup
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp crushed red pepper
  • 1/2 tsp kosher salt
  • 1/4 cup green onion (thinly sliced)
  • 1/4 cup cilantro (or parsley, freshly chopped)

Instructions

  1. Prepare: Use paper towels to dry excess moisture from chicken. Poke holes in chicken pieces with a fork.
  2. Marinade: Place chicken in a Ziplock bag with Tamari soy sauce and olive oil. Chill overnight.
  3. Combine: Make basting sauce by whisking all ingredients. Reserve half for basting.
  4. Grill: Grill chicken, rotating and basting with sauce until cooked through.
  5. Coat: Pour remaining sauce over grilled chicken, garnish with cilantro, and serve.

Notes

  • For extra flavor, consider adding a squeeze of fresh lemon juice to the marinade.
  • Make sure to preheat the grill before cooking the chicken.
  • Adjust the level of crushed red pepper to suit your spice preference.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken leg
  • Calories: 280
  • Sugar: 5g
  • Sodium: 780mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 26g
  • Cholesterol: 130mg

Keywords: Grilled Chicken Legs, BBQ Chicken, Chicken Recipes, Summer Grilling

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