How to Grill Chicken Legs on a Weber Gas Grill

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Season the Chicken Legs

Start by dusting the chicken drumsticks with a basic dry rub.   You could just go with salt and pepper if you want or use something fancier.

Pretty Good Dry Rub for Grilled Chicken Legs

2 tbls Morton’s Seasoned Salt 1 tsp smoked paprika 1/2 tsp black pepper 1/2 tsp sugar Make sure all sides of the legs are seasoned.

Set Your Grill to Medium High Heat

I like 350F but it does not have to be exact.  Try to keep the grill under 400F so you don’t end up with chicken that is burnt on the outside and raw on the inside.


Let the cooking grates warm up for at least 10 minutes.   Giving the grates time to warm up is one way to help make sure that the chicken doesn’t stick to the grates.

Let's grill those legs!

Once the legs are on the grill, close the lid and grill for five minutes. Then flip the legs over. 

You're almost there!

Repeat every five minutes until the legs are done. It should take about 25-30 minutes for the legs to finish grilling. 

I'm getting hungry.

The legs are technically “done” when they reach an internal temperature of 165F.   However, don't stop grilling at 165F because the meat will still be tough and not fun to eat.

Are they done?

You want an internal temperature of around 185F.   An easy way to tell when the meat is tender is to wait until the skin bursts open as the meat swells and splits things open.

Add Sauce and Serve!

Sweet sauces go great with chicken legs. My chicken leg sauce of choice these days is Sweet Baby Ray’s Sweet Red Chili.  It gives the legs a beautiful shine and tastes great.

Want more?

If you liked that, let us show you how to grill a THICK ribeye steak! My technique works great for steaks that are up to two inches thick.