Grilling chicken legs? It's a delicious and satisfying summer meal, but getting them perfectly cooked can be tricky. Overcooked and they're dry, undercooked and you risk food poisoning. This guide will walk you through how long to grill chicken legs, ensuring juicy, flavorful results every time.
Understanding Chicken Leg Thickness and Temperature
The most important factor determining grilling time is the thickness of your chicken legs. Thicker legs will naturally take longer to cook than thinner ones. Don't rely solely on a timer; use a meat thermometer to ensure the chicken reaches a safe internal temperature.
Key Temperature Considerations:
- Safe Internal Temperature: The USDA recommends an internal temperature of 165°F (74°C) for all poultry. This is crucial for killing harmful bacteria.
- Don't Overcook: While reaching 165°F is essential, overcooking will result in dry, tough chicken. Aim for that temperature and then remove from the grill. The chicken will continue to cook slightly as it rests.
How Long to Grill Chicken Legs: A Time and Temperature Guide
This is a general guideline. Always use a meat thermometer to confirm doneness.
Bone-in, Skin-on Chicken Legs:
- Thin Legs (Under 1 inch thick): 15-20 minutes, flipping halfway through.
- Medium Legs (1-1.5 inches thick): 20-25 minutes, flipping halfway through.
- Thick Legs (Over 1.5 inches thick): 25-30 minutes, flipping halfway through.
Bone-in, Skinless Chicken Legs:
- Thin Legs (Under 1 inch thick): 12-18 minutes, flipping halfway through.
- Medium Legs (1-1.5 inches thick): 18-22 minutes, flipping halfway through.
- Thick Legs (Over 1.5 inches thick): 22-28 minutes, flipping halfway through.
Tips for Perfectly Grilled Chicken Legs
- Prep Work is Key: Pat chicken legs dry with paper towels before grilling. This helps them brown better and crispier.
- Marinate for Maximum Flavor: Marinating adds moisture and flavor. Consider a simple marinade of olive oil, lemon juice, garlic, and herbs.
- High Heat for Browning: Start grilling over high heat to get nice grill marks. You can reduce the heat later to finish cooking if needed.
- Don't overcrowd the grill: Overcrowding lowers the temperature and prevents proper browning. Grill in batches if necessary.
- Let it Rest: Once cooked, let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender meat.
- Use a Meat Thermometer: This is the most reliable way to ensure your chicken is cooked through.
Troubleshooting Common Grilling Problems
- Chicken is Burning: Reduce the heat or move the chicken to a less hot part of the grill.
- Chicken is Not Browning: Ensure the grill grates are clean and oiled. Increase the heat slightly.
- Chicken is Dry: Don't overcook! Use a meat thermometer and remove from the grill at 165°F. Marinating also helps prevent dryness.
By following these guidelines and using a meat thermometer, you'll be grilling perfectly cooked chicken legs every time. Enjoy!
