Description
Discover a mouth‑watering marinated grilled chicken legs recipe that’s quick, easy, and packed with flavor. Perfect for a family dinner or w
Ingredients
Scale
- 4 bone‑in, skin‑on chicken legs (drumsticks and thighs)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Prepare the Marinade: In a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, smoked paprika, oregano, thyme, cayenne pepper, salt, and black pepper until well combined.
- Marinate the Chicken: Pat the chicken legs dry with paper towels. Place them in a large zip‑lock bag or shallow dish and pour the marinade over the legs, ensuring each piece is coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, preferably 2–4 hours for deeper flavor.
- Preheat the Grill: Heat your grill to medium‑high (about 375–400°F). If using a charcoal grill, allow the coals to reach a steady, hot state.
- Grill the Chicken: Remove the legs from the fridge and let them sit at room temperature for 10 minutes. Place the chicken on the grill, skin side down, and cook for 8–10 minutes. Flip and grill for another 8–10 minutes, or until the internal temperature reaches 165°F and the skin is crisp.
- Check for Doneness: Use a meat thermometer to ensure the thickest part of the thigh reads 165°F. If needed, finish the chicken under the broiler for 1–2 minutes to crisp the skin further.
- Rest and Serve: Transfer the chicken to a cutting board and let it rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges on the side.
Notes
- Don’t skip the resting period—this allows juices to redistribute, keeping the meat moist.
- For an extra smoky flavor, add a few drops of liquid smoke to the marinade.
- If you prefer a thicker glaze, simmer the leftover marinade in a saucepan for 5 minutes to reduce.
- Use a grill basket or a cast‑iron skillet if you’re worried about the legs falling through the grates.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: marinated grilled chicken legs recipe