This easy barbecue chicken really is the best. This simple grilled chicken is fast, healthy and delicious. Tasty enough to serve to company and easy enough for a quick weekend meal, you really can’t go wrong. This grilled barbecue chicken is the quintessential summer time food - but I confess, I make this year round.
Whenever I make this chicken it disappears very quickly. The kids love it drizzled with some of their favorite barbecue sauce. I really like the way that one drumstick is easy to grab and a nice portion size for a meal. Although if you are really hungry you can always grab more.
If you do have any leftovers you can reheat the chicken legs in a non-stick frying pan with a few tablespoons of water and a lid. You can also pull the meat off the bone and add to a quick quesadilla, stir fried rice or even a healthy veggie soup.
This is one of my all-time favorite grill recipes because it is so simple, easy and delicious.
Mouth watering with almost any side dish, this chicken is perfect with traditional barbecue foods like potato salad and baked beans. It is also great with other non traditional treats like foods like baked sweet potato fries, cooked veggies or fresh crunchy summer salads.
Don't forget to pair it with your favorite beer or crack open a chilled bottle of wine for some backyard fun!
In addition to chicken legs you will need several herbs and spices that are in your cupboard already. You will need the following:
- Garlic Powder
- Chili Powder
- Bay Leaf
- Cayenne Pepper
Olive oil is another necessity to add to the mix. It will help the chicken from sticking from the grill and help keep it from drying out
Make sure that you are using medium or mild chili powder. Make sure not to use the very spicy kind, otherwise your chicken will be too spicy.
To make my easy barbecue chicken start by removing the skin from the chicken legs. The 2.25 lbs of chicken in this recipe is equal to about 8 drumsticks.
To remove the skin hold the chicken legs under cold running water as you pull the skin off. This will help it come off easier. Let the water drain off of the legs a little bit before you mix it with the spices.
Mix the chicken legs with the olive oil and all the spices. I usually just crush up my bay leaf by hand, no fancy equipment needed here.
Let it marinate in the refrigerator for at least two hours and up to overnight.
When you are ready to cook preheat your grill for 5 or 10 minutes or until it reaches about 350°. If you have more than one burner on your grill turn one of them off to allow the chicken to cook indirectly.
Then place your chicken legs on grill and cook for about 20 - 25 minutes on each side or until the internal temperature is 165°. They should be well cooked on the outside and pull apart easily with no pink whatsoever on the inside.
It is scrumptious without any added sauce but you could also serve it with your favorite barbecue sauce if you want.
If you don’t have a grill you can easily cook this barbecue chicken in your oven. Simply preheat your oven to 350°. Place your chicken legs on a lined cookie sheet and bake for 30 minutes, turning over after 15 minutes.
Then turn on the oven broiler and position your oven rack a few inches under the broiler in the oven. Broil your chicken for 4 to 7 minutes on each side until you start to see dark brown charred spots.
Storing and reheating
Store chicken legs in an air tight container in the fridge up to five days.
Reheat by placing in a non-stick skillet with a few tablespoons of water on medium heat. Cover with a lid and steam until throughly warmed up, about ten to fifteen minutes.
You can also freeze these chicken legs to enjoy later. Place in an airtight container and freeze for up to a month or two. Defrost by placing in refrigerator over night and then reheat following directions above.
- 2.25 lbs Chicken legs
- 1 Tbs. Olive oil
- 2 Tbs. Chili powder
- 2 Tbs. Garlic powder
- 1 t. Oregano
- ½ tsp. Salt
- 1 Bay leaf crushed
- ½ tsp. Black pepper
- ⅛ tsp. Cayenne pepper
- Remove the skin from the chicken legs. Mix the chicken legs with the olive oil and all the spices. Let marinate in the refrigerator for at least two hours and up to overnight.
- When you are ready to cook, preheat your grill for 5 or 10 minutes or until it reaches about 350°. If you have more than one burner on your grill turn one of them off to allow the chicken to cook indirectly.
- Place chicken legs on grill and cook for about 20 - 25 minutes on each side or until internal thermometer reads 165°. They should be well cooked on the outside and pull apart easily with no pink whatsoever on the inside.
- Serve with your favorite barbecue sauce.
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