Barbecue chicken legs are a summertime classic, offering a delicious and satisfying meal. But achieving perfectly cooked, juicy, and flavorful chicken legs requires a bit of know-how. This comprehensive guide will walk you through the process, from preparation to serving, ensuring your next barbecue is a resounding success.
Choosing the Right Chicken Legs
The foundation of great barbecue chicken legs starts with selecting high-quality ingredients. Look for chicken legs that are plump, firm, and have a bright, pinkish color. Avoid legs that are slimy, discolored, or have an unpleasant odor. Bone-in, skin-on chicken legs are generally preferred for barbecuing as the bone helps retain moisture and the skin crisps beautifully.
Preparing the Chicken Legs for the Grill
Before you even think about firing up the grill, proper preparation is key. This involves several important steps:
- Patting Dry: Use paper towels to thoroughly pat the chicken legs dry. Excess moisture hinders browning and crisping.
- Seasoning: Don't skimp on the seasoning! A generous rub is crucial for flavor. Experiment with your favorite blends, or try a classic combination of paprika, garlic powder, onion powder, salt, and black pepper. You can also add brown sugar for a touch of sweetness or cayenne pepper for a kick. Let the chicken marinate for at least 30 minutes, or even better, overnight in the refrigerator for maximum flavor penetration.
- Preheating Your Grill: Ensure your grill is clean and preheated to medium heat (around 350-375°F). This ensures even cooking and prevents sticking.
Grilling the Chicken Legs to Perfection
Now for the main event! Here's a step-by-step guide to grilling your chicken legs:
- Placement: Arrange the chicken legs on the preheated grill grates, ensuring they're not overcrowded. Overcrowding will lower the temperature and prevent proper browning.
- Cooking Time: Cooking time varies depending on the size of the chicken legs and the heat of your grill. Generally, you should expect to cook them for about 30-45 minutes, turning them every 10-15 minutes to ensure even cooking.
- Internal Temperature: The most reliable way to ensure your chicken is cooked through is to use a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
- Basting (Optional): For extra flavor and moisture, you can baste the chicken legs with your favorite barbecue sauce during the last 15-20 minutes of cooking. Be careful not to baste too early, as the sugar in the sauce can burn.
Addressing Common Questions
How long does it take to barbecue chicken legs?
The cooking time for barbecue chicken legs varies depending on the size of the legs and the heat of your grill. Generally, it takes around 30-45 minutes, but using a meat thermometer to check for an internal temperature of 165°F is the most accurate method.
What temperature should chicken legs be cooked to?
Chicken legs should reach an internal temperature of 165°F (74°C) to ensure they are cooked through and safe to eat. Using a meat thermometer is crucial for accurate temperature checking.
How do you keep chicken legs moist when barbecuing?
Keeping chicken legs moist involves several techniques: patting them dry before seasoning to promote browning, using a marinade to add flavor and moisture, and avoiding overcrowding on the grill. Basting with barbecue sauce during the last part of cooking can also help retain moisture.
Can you barbecue chicken legs indirectly?
Yes, you can barbecue chicken legs indirectly by placing them on a cooler part of the grill or using a smoker box. This method is ideal for larger chicken legs or if you prefer a slower, more even cooking process.
What are some good barbecue sauces for chicken legs?
There are countless barbecue sauce options! From sweet and smoky to spicy and tangy, the choice depends on your personal preference. Experiment with different flavors to find your favorite.
Serving Your Delicious Barbecue Chicken Legs
Once cooked, remove the chicken legs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat. Serve them hot, with your favorite sides like coleslaw, potato salad, or corn on the cob. Enjoy!
