95 Reviews of Chicken Legs Grilled

From: Joytotheworld

On Oct 13, 2005

This was a keeper. It was too cold to grill outside so I cooked them on 400, and then finished them under the broiler for 3 minutes to crisp the skin. The chicken was very juicy.

From: Umm Abdarrahman

On Jul 5, 2005

I LOVED the blend of spices.. Like one of the reviewrs said I too wasnt sure of the end result.I thought it would be dry .. But it was moist and juicy..I used tender drumstick pieces of chicken. I made a few alterations. I added 1 tsp of dry red chilly flakes to the marinate as I wanted mine to be a lil more spicy. I made slits through the chicken pieces so that the marinate seeps through to get that complete flavour. marinated for about five hours and grilled it on 2 for around 25 mins(I used tender chicken thats why it took lesser cooking time). But on the whol;e i loved the grilled chicken. would definitly recommend it to others.I guess next time i would try using honey instead of sugar..Will let u know how that turns out the next time i make it...Thanx a bunch Rita...

From: JoJoStar

On Jun 10, 2006

Rita, what can I say? This recipe was excellent! My kids said "don't forget to put out the BBQ sauce, we want bbq sauce on our chicken"! Well guess what? They didn't want bbq sauce after they tasted these delicious legs. Best grilled chicken legs ever, perfect blend of seasoning...thank you for my favorite grilled chicken recipe ever!!!

From: Deely

On Jul 1, 2007

The flavor of this chicken is outstanding. I cooked it over indirect heat then browned over direct heat. However, I found this is more of a rub than a marinade. I mixed all the ingredients in a small bowl and slathered it on the chicken. I refrigerated on a plate covered with plastic wrap. This recipe goes into my hard copy "Family Favorites" cookbook. Thank you Rita, for posting this.

From: Shari2

On Oct 25, 2005

I made 16 legs for dinner and had hardly any leftovers. I don't have any gas for my grill so I cooked them in the oven at 350 for 45 mins and then broiled for a few minutes. This was a huge hit in my house and I can't wait to try these on the grill. The flavors really went well together.

From: ellie_

On Aug 14, 2004

Excellent grilled chicken that is almost too easy! I used 6 legs, split and there was plenty of seasoning. Because of what I had on hand I made a few changes by using onion salt (instead of seasoning salt) and onion powder (instead of garlic powder) and I also added one teaspoon of garlic salt. I prepared the chicken in the morning and just let it sit in the refrig all day. Delicious and chicken comes out beautifully reddish brown. Thanks for sharing this keeper!

From: Witch Doctor

On Apr 28, 2008

Simply SUPER! If using leg-thigh pieces with the skin ON, I always loosen the skin a bit and use my fingers to put a bit of the rub between the skin and the meat. Works great to get those flavors into the meat. Sous Chef Bently stated he/she had problems with charring. Instead of using regular white sugar, I ALWAYS use TURBINO sugar in my BBQ. Has a higher melting temperature and does not char. Gives a GREAT brown sugar taste, too! Turbino sugar used to be hard to find in stores but I think most of them are starting to carry it now. Look for "Sugar in the Raw"

From: Marsha D.

On Apr 8, 2005

DH and I enjoyed this recipe. Its going into my cookbook for keeps. I did adjust alittle bit though. I replaced the powdered garlic, with 1 heaping spoonful of minced garlic and added worceshire sauce and a dash of sesame oil. I cook alot with minced garlic, thats why I chose to sub. Thanks for sharing your recipe.

From: Kathryn29

On Apr 27, 2007

Used boneless skinless chicken breast. Turned out very good and moist on the grill. Will probably add more spice next time. Thanks for the recipe!

From: Jimmy Cooks

On Sep 14, 2005

This recipe is great! For such a small amount of spices it has a huge taste. I especially like the way the skin comes out so crispy. I was pressed for time so I only marinated for an hour or so. Can't wait to go the full 4 hours and try it again. I added a little crushed red pepper which gave it a bit of a bite.