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Best Grilled BBQ Chicken Legs - Juicy Charred Barbecue Drumsticks

This recipe delivers perfectly grilled BBQ chicken legs with beautiful char marks and juicy, flavorful meat. Using a two-zone grilling method and expert timing for sauce application ensures drumsticks that are charred on the outside while remaining tender inside.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 chicken drumsticks (about 2 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup barbecue sauce (your favorite brand)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce

Method
 

Instructions
  1. Pat the chicken drumsticks dry with paper towels. This helps the seasoning stick better and promotes better browning. Place them in a large bowl and drizzle with olive oil, tossing to coat evenly.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, black pepper, and salt. Mix well to create an even blend.
  3. Sprinkle the dry rub mixture over the chicken legs, making sure to coat all sides evenly. Use your hands to massage the seasoning into the chicken for maximum flavor penetration.
  4. Preheat your grill to medium-high heat (about 400°F). Create two heat zones - one side for direct high heat and one side for indirect medium heat. Clean the grill grates thoroughly and oil them to prevent sticking.
  5. Place the chicken legs on the direct heat side of the grill. Cook for 5-7 minutes per side, or until you achieve beautiful grill marks. Move the chicken to the indirect heat side and continue cooking for 15-20 minutes, turning occasionally.
  6. In the last 10 minutes of cooking, brush the chicken with barbecue sauce. Apply multiple thin layers rather than one thick coat to prevent burning. The sauce should caramelize but not char excessively.
  7. Chicken is done when it reaches an internal temperature of 165°F. The juices should run clear when pierced with a knife. Remove from grill and let rest for 5 minutes before serving.

Notes

Temperature control is key - use two-zone grilling method. Don't sauce too early - apply BBQ sauce in last 10 minutes to prevent burning. Let chicken rest 5 minutes after grilling for juicier results.