Description
Juicy and flavorful grilled chicken legs with a delicious dry rub, perfect for summer cookouts.
Ingredients
- 1/2 tablespoon kosher salt
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 2 teaspoons dried oregano leaves
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground dried ginger
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon cayenne (optional)
- 12 chicken legs
Instructions
- Clean and oil the grates.
- Preheat the grill to medium-high (400–450°F).
- Make the dry rub by combining salt, onion powder, garlic powder, paprika, oregano, turmeric, black pepper, ginger, cumin, coriander, and cayenne (if using).
- Dry the chicken legs with clean paper towels.
- Season the chicken generously with the dry rub, ensuring it’s Rubbed in thoroughly.
- Start grilling the chicken legs over direct heat and close the grill lid. Cook for 4–5 minutes.
- Rotate the legs about 90 degrees, close the lid, and cook another 4–5 minutes.
- Continue rotating and cooking in 4–5 minute intervals until the chicken reaches 165°F internal temperature.
- Rest the chicken for 5–10 minutes before serving.
- Serve with grilled broccoli and grilled potato wedges.
Notes
For kid-friendly heat, skip cayenne. Use an instant-read thermometer to ensure chicken is cooked to 165°F.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American