Simplified competition grilled chicken legs. These chicken legs on the charcoal grill are cooked on a Weber with indirect heat using pecan wood coals. While these grilled chicken drumsticks are going to be delicious, be sure to follow our tips to help season these chicken legs to perfection. Check out the full video to see which tips work best for us while cooking chicken legs on a Weber grill.
Ingredients 6-8 chicken legs (similar size if possible)
Bluff City Dry Rub ½ cup brown sugar, ½ cup paprika 2 Tbsp salt 2 Tbsp garlic powder 2 Tbsp onion powder 1 Tbsp sugar 3 cups of BBQ Glaze 1 cup red wine vinegar. 2 cups Meat Mitch Whomp! Naked BBQ (or you favorite BBQ sauce)
1 Stick of Butter
Pecan Wood or your favorite fruit wood.
Disposable aluminum pan
Instructions Bluff City Rub Mix ingredients together.
BBQ Glaze Mix Vinegar and BBQ ingredients together
Following instructions from the video
- Set up your charcoal grill for indirect cooking by placing only coals on one side of the grill. Heat Grill to ~275F
- Pat Chicken legs dry with a paper towel (front and back) - Roll Chicken Leg Skin Back - Remove chicken Leg Tendons (x2) - Apply an even amount of rub to both sides of the chicken legs. - Roll Chicken Skin back over the chicken legs - Season Chicken Skin - Season bottom of disposable aluminum pan Add Chicken Legs to disposable pan Add Butter to the edges of the disposable pan
- Place chicken legs on grill away from the heat (opposite side of coals)
- Cook chicken legs for ~1 hour then baste and season Chicken legs.
- Return to grill for ~1 more hour or until an internal temp of ~185 F and juices run clear
- Glaze Chicken Legs and return chicken back to the grill for 5-10 min on the indirect cooking side of the grill
- Remove chicken from the grill and let them rest for 5-10 minutes prior to serving
