Grilled Chicken Legs (Printer-Friendly Layout)
Tender chicken drumsticks with smoky paprika marinade, grilled until juicy inside with perfectly crispy skin outside.
# Ingredients You'll Need:
01 -
8 chicken drumsticks (about 900g)
02 -
2 tablespoons olive oil
03 -
2 teaspoons smoked paprika
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1 teaspoon garlic powder
05 -
1 teaspoon onion powder
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1 teaspoon dried thyme or oregano
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1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1 tablespoon lemon juice (optional)
# Step-by-Step Instructions:
01 -
In a large bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, pepper, and lemon juice if using.
02 -
Add the chicken legs to the bowl and toss until each piece is fully coated in the marinade. Cover and refrigerate for at least 30 minutes, up to 12 hours for more intense flavor.
03 -
Preheat your grill to medium heat, around 190–200°C. Lightly oil the grates to prevent sticking.
04 -
Place the marinated chicken legs directly on the grill. Cook for about 30 to 35 minutes, turning every 5 to 7 minutes to ensure even charring. The chicken is done when it reaches an internal temperature of 74°C.
05 -
Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
# Extra Tips and Tricks:
01 -
No grill? Bake the chicken legs in the oven at 200°C for 35 to 40 minutes. For extra crispiness, place under the broiler for the last 2 to 3 minutes.
02 -
For a touch of sweetness, add a tablespoon of honey or brown sugar to the marinade for a caramelized crust.
03 -
These drumsticks store well in the refrigerator for up to 3 days and reheat well in an oven or air fryer.
04 -
To make it spicy, add a pinch of cayenne pepper or crushed red pepper flakes to the marinade.