Grilled chicken legs are not only a delicious summer meal, but they are also inexpensive, as the legs are one of the cheapest parts of chicken. Just because they’re cheap doesn’t mean they’re lacking in flavor. In reality, dark poultry meat has more flavor as it contains more fat.
However, one of the biggest problems grill enthusiasts face is with cooking times and temperatures. One of the most frequently asked questions is: how long do you grill chicken thighs?
It really is not possible to give an exact answer to this question as it really depends on the type of grill you are using, the grill method and the size of the chicken legs.
It really is an excellent idea to invest in a good quality kitchen thermometer. Personally, I have an electronic voice alert thermometer. It really is a fantastic little kitchen appliance and you would be lost without it. It is extremely accurate and takes all the guesswork out, and guessing is not an option when cooking meat, especially chicken.
METHODS FOR ROASTING CHICKEN
Boil the chicken feet first
The goal of this method is to cook the meat completely before it is put on the grill. This greatly reduces the risk of foodborne illness and also significantly reduces grilling time. The downside to this method is a serious lack of flavor. Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to take on that delicious grill flavor.
Marinate and then grill
Marinating chicken legs first is always a good idea. Not only does it give your food a great taste, it also keeps the meat moist during the cooking process. For best results, marinate the chicken overnight. Below is a great marinade that I use often and it is quite versatile. It also works well with seafood like shrimp and scallops.
Citrus herb marinade
Ingredients:
4 chicken legs
1/4 cup of extra virgin olive oil
2 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh orange juice
1/3 cup freshly chopped parsley
1/3 cup freshly chopped cilantro
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Addresses:
In a large bowl, mix all the ingredients except the chicken legs. Add the chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, overnight if possible.
Let’s start grilling!
I found that the best method of cooking chicken thighs on the grill is to first brown the meat and then finish the cooking process over indirect heat. The result is a nice moist chicken leg with deliciously crispy skin.
Step 1: Remove the chicken from the marinade and rinse. This is to remove any ingredients from the marinade that have stuck to the chicken. If left on, this can burn. Brush the chicken with a little oil to prevent it from sticking to the grill.
Step 2: Clean the grill. The best method of cleaning a grill is to turn up the grill and let the heat burn away the grease and dirt. Use your grill brush to scrape down the grates and clean them. For charcoal grills, simply light the charcoal and let the fire heat the grates and scrape the grates clean.
Step 3: Heat the grill. We are going to set up our grill for the indirect cooking method. For gas grills, this is pretty easy. All you do is light one burner and leave the others off. For charcoal grills, it is a bit more complicated, but not scientific. Once the charcoal is done, all you need to do is push all the charcoal to the side and leave half of the grill without charcoal. The charcoal side is for browning and the other side is for indirect cooking.
Step 4: Start cooking. Once your grill is good and hot, go ahead and place the chicken legs on the hot side of the grill and brown on all sides. Seal the legs for only a few minutes on each side. You are looking for a good browning, so avoid burning the skin. After browning them, go ahead and move them to the cold side of the grill and cover.
Let them cook for a good 20 minutes and then scoop out your sauce for drizzling. If you used the citrus herb marinade above, try to find a thick sauce to drizzle that complements the citrus flavors. Spray the legs on all sides then cover. After another 20 minutes or so, using your thermometer, go ahead and check to see if the legs are ready. Look for an internal temperature of 165 degrees Fahrenheit.
Once the legs are done, if they aren’t as crispy as you’d like, place them on the hot side of the grill again for a few minutes before taking them off the grill.
Enjoy!