When it comes to barbecuing chicken legs, you have two main options for cooking them – direct heat or indirect heat. Both methods have their pros and cons and are better suited for achieving different goals. Choosing between direct and indirect heat depends on factors like the flavor you want, the level of char, the cook time, and your patience. Let’s take a closer look at direct vs. indirect heat for BBQ chicken legs so you can decide which method is best for your needs.
What is Direct Heat?
Direct heat means placing the chicken legs directly over the hot coals or flame. This exposes the chicken legs to very high and concentrated heat, which allows for faster cooking times. The key things to know about using direct heat are:
- Very high heat – Temperatures can reach 500-700°F directly on the grates.
- Faster cooking – Legs will cook in 15-30 minutes.
- More charring – Direct contact with flames gives a blackened char exterior.
- Basting is key – Basting with sauce prevents burning.
- Can dry out – The intense heat requires monitoring to prevent drying out.
- Flare-ups possible – Dripping fat can cause flames to flare up and burn chicken.
The intense radiant heat from the coals sears the meat, giving it a crispy charred exterior and helping it develop a rich, smoky flavor. Direct heat works best when you want your chicken legs cooked quickly with a nice char. It requires more attention than indirect cooking.
What is Indirect Heat?
Indirect heating means the chicken legs are not directly over the heat source. The coals or flames are off to the side of the grill. This allows the chicken legs to cook by gentle convection heat that circulates all around the grill, not just from below. Here are the key points about indirect heat:
- Gentler heat – Temps of 250-375°F.
- Slower cooking – Legs take 45-60 minutes.
- Less charring – No direct contact with flames.
- Helps prevent drying – More gentle heat retains moisture.
- No flare-ups – Drippings fall away from the heat source.
- Infuses smoke flavor – Long cook times impart smoky essence.
The lower heat cooks the chicken legs evenly without burning the exterior. Skin may not get quite as crispy. But the meat will be very moist and tender. The longer cook times result in chicken that is infused with delicious smoky barbecue flavor.
Direct Heat vs Indirect Heat for Chicken Legs
Now that we’ve covered the basics, let’s directly compare the two methods:
| Direct Heat | Indirect Heat |
|---|---|
| Very high heat, up to 700°F | Lower heat around 250-375°F |
| 15-30 minute cook time | 45-60 minute cook time |
| Charred, crispy skin | Less charred skin, may be less crispy |
| Constant monitoring needed | More “set it and forget it” |
| Higher risk of flare-ups | No risk of flare-ups |
| Intense smoky flavor | Infused with smoky essence |
| Care needed to prevent drying out | Helps keep meat moist |
Many backyard grill masters use a combination of both direct and indirect heat when cooking chicken legs. You can start with direct heat to get some char and firm up the exterior. Then move to indirect heating to cook the legs the rest of the way without burning.
How to BBQ Chicken Legs on Direct Heat
If you want to fully utilize direct heat, follow these steps:
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Prep the legs: Pat the chicken dry and coat all over with a binder like mustard or pickle juice. This helps the seasoning adhere. Then, generously season with your favorite rub or spices like paprika, chili powder, garlic powder, salt, and pepper.
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Ignite a two zone fire: Pile up your charcoal or wood on one side of the grill, leaving the other empty. Light it until the coals are red hot with some flames present. Place a foil drip pan under the empty side.
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Sear the legs: Place the legs skin-side down directly over the coals. Let them char for 5-8 minutes. The skin should blacken and become crispy. Sear the other side for 2-3 minutes.
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Move and baste: Move the legs to the empty side, skin-side up. Begin basting with your favorite sauce. Close the lid to let them cook indirectly for 5 minutes.
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Flip, baste, and finish: Flip the legs and baste the other side. Cook another 5-10 minutes until done. Brush with sauce for one final coating when finished.
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Rest and serve: Let the chicken legs rest for 5 minutes before serving. Enjoy!
How to BBQ Chicken Legs on Indirect Heat
If you want to cook your chicken legs low and slow over indirect heat, follow these steps:
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Prep the legs: Pat the chicken dry then coat with a binder and seasoning as desired. For indirect cooking, you may want more binder and seasoning since there will be less char flavor.
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Set up for indirect cooking: If using charcoal, bank the lit coals on one side of the grill, leaving the other empty. Place a drip pan on the empty side and fill with water or broth. If using gas, simply turn on the outside burners.
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Cook the legs: Place the legs skin-side up over the empty side of the grill, not directly over any flames or coals. Close the lid.
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Monitor and baste: Check periodically and baste with sauce every 10-15 minutes. Adding smoke wood chunks to the fire will increase the smoky flavor.
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Finish and check for doneness: Increase heat at the end if needed to crisp the skin. Cook to an internal temperature of 165°F.
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Glaze and rest: During the last few minutes brush with sauce for a final glaze. Let rest 5 minutes before serving.
Indirect low and slow cooking infuses the chicken legs with tender, smoky barbecue goodness. Just be sure to account for the longer cook time in your timing.
Tips for Juicy, Tender Chicken Legs
To ensure your BBQ chicken legs turn out moist and delicious, keep these tips in mind:
- Brine the chicken legs in saltwater or buttermilk – this seasons and tenderizes the meat.
- Pat the legs completely dry before applying any seasoning – this helps it adhere.
- Use a binder like mustard, yogurt or pickle juice – the acidity helps seal in moisture.
- Coat legs generously with spices and rub – form a thick “bark” of seasoning.
- Cook indirectly if concerned about drying out – lower gentle heat keeps meat moist.
- Baste frequently with sauce during cooking – adds flavor and moisture.
- Let legs rest before serving – carryover cooking continues to cook and relax juices.
- Take legs off grill when almost done – internal temp will rise 5-10 degrees during resting.
- Check for doneness at thickest part – aim for 170-175°F after resting.
Common Mistakes to Avoid
It’s easy to dry out chicken legs or burn them to a crisp if you aren’t careful. Avoid these common pitfalls:
- Putting legs directly over flames without preheating grill – this can make them stick and tear the skin.
- Leaving unprotected legs over direct high heat too long – they’ll burn.
- Under-seasoning before cooking – indirect heat needs bold seasoning flavors.
- Cooking too many legs at once – overcrowding prevents even cooking.
- Forgetting to monitor and turn legs – they can burn in one spot.
- Basting with sugary sauce too early – this can burn quickly over direct heat.
- Saucing too much at the end – this can make skin soggy.
- Fussing with legs as they cook – opening the grill repeatedly releases heat.
- Eating the legs straight off the grill – carryover cooking continues to cook the meat.
Frequently Asked Questions
Should I brine chicken legs before grilling?
Brining is highly recommended for grilled chicken legs. Soaking the legs for 30 minutes up to overnight in a saltwater or buttermilk brine seasons the meat and helps it retain moisture during cooking.
What temperature should chicken legs be when done?
Chicken legs are safe to eat and will be juicy when they reach an internal temperature between 165-175°F. If you are resting them afterwards, pull them off the grill 5-10 degrees before your target temperature.
Can you grill chicken legs frozen?
It is not recommended to put frozen chicken legs directly on the grill. They will likely burn on the outside and be undercooked inside. Thaw them first in the refrigerator before grilling for food safety and even cooking.
Should you flip chicken legs often while grilling?
Frequent flipping is not necessary. Flip the legs just once or twice during cooking for even exposure to heat. Resist the urge to fuss with them too much, as opening the grill repeatedly will release heat.
How can you tell when chicken legs are done on the grill?
Check for doneness by temperature, not appearance. Chicken legs should reach 170-175°F internally when done. The juices should run clear and meat will start shrinking back from the ends of leg bones when fully cooked.
Conclusion
When grilling chicken legs, you can cook them over direct or indirect heat depending on the results you want. Direct heat gives a crispy charred exterior but requires more monitoring. Indirect low and slow cooking takes longer but infuses rich smoke flavor and keeps the meat moist. No matter which method you choose, brining, seasoning generously, basting, and resting are keys to finger-lickin’ juicy, tender barbecue chicken legs. Just be sure to keep a close eye on legs over direct heat and use a meat thermometer for doneness. Now get outside and fire up the grill for some phenomenal summertime chicken legs.