Published:
Jul 17th 2024
by 
Last updated: Jul 2nd 2025
These aren’t your average grilled chicken legs—this recipe uses a zesty, spice-packed marinade featuring lime juice, smoked paprika, cumin, and garlic to lock in flavor and keep the meat juicy. Whether you're hosting a BBQ or meal-prepping for the week, these grilled chicken legs are the perfect go-to for smoky, satisfying protein that’s diabetic-friendly, paleo, keto, gluten-free, and Whole30-approved.
They are the best grilled chicken legs you will ever taste, and they go perfectly with penne pasta salad or air-fryer potatoes.
Pro Tip Pro Tip You’ll love how tender, juicy, and flavorful each bite is—and how easy it is to prep ahead. The marinade is simple but bold, and the grilling process is straightforward. It’s a guaranteed crowd-pleaser that works for family dinners, healthy lunches, and weekend cookouts.
- Don’t skip the marinating time—it makes a huge difference in flavor and tenderness.
- Let the chicken come to room temp before grilling so it cooks evenly.
- Use a meat thermometer to hit exactly 165°F without drying it out.
- Serve with air fryer potatoes, grilled vegetables, or a penne pasta salad.
- Add to wraps or bowls for meal prep.
- Pair with a cold glass of lemonade or cucumber water for a refreshing combo.
- Protein: Use chicken thighs or wings for a variation.
- Spices: Swap paprika for chipotle powder or add chili flakes for heat.
- Grill Method: Use a stovetop grill pan or oven broiler if you don’t have a grill.
- Short-Term: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Use a skillet or oven at 350°F to retain crispness.
- Reusability: Shred leftovers for tacos, sandwiches, or grain bowls.
- Olive Oil – Helps distribute the spices and prevents sticking.
- Kosher Salt, Garlic Powder, Onion Powder – Boost savory depth.
- Lime Juice & Zest – Adds brightness and tenderizes the meat.
- Smoked Paprika, Cumin, Coriander – Deliver smoky, earthy, Mexican-inspired flavor.
- Black Pepper & Dried Oregano – Add sharpness and balance.
- Chicken Legs – Juicy, affordable protein that grills beautifully.
- Roma Tomatoes & Parsley (for garnish) – Fresh color and flavor contrast.
How long does it take to grill chicken legs?
It takes 20–25 minutes to grill chicken legs, depending on their size.
How do you grill chicken legs without drying them out?
Brining or marinating your chicken legs for a few minutes in the fridge will prevent them from drying out. Alternatively, you can also use indirect grilling to cook your chicken legs. You can sear the chicken legs on the hot side of the grill for a few minutes, then transfer them to the cool side of the grill to finish cooking.
What’s the best temperature for grilled chicken legs?
Grilled chicken legs are done cooking when they have an internal temperature of 165 °F.
Why do you put oil on chicken before grilling?
The oil prevents the chicken legs from sticking to the grill. It also gives the chicken a crispy skin.
How to Make Grilled Chicken Legs
Start by whisking olive oil, lime juice, zest, spices, and herbs into a flavorful marinade. Pat the chicken legs dry and toss them in the marinade until coated, then refrigerate for 2–4 hours.
Let the chicken rest at room temperature while heating the grill. Brush grill grates with oil and preheat to medium-high heat. Grill the legs with the lid closed, cooking and rotating every 4–5 minutes for even grill marks and heat distribution.
Once the internal temperature reaches 165°F, remove the chicken from the grill. Garnish with lime wedges, Roma tomatoes, and chopped parsley before serving.
Time & Serves
Ingredients
4 tablespoons Olive Oil
1/2 tablespoon Kosher Salt
2 teaspoons Onion powder
2 teaspoons Garlic powder
1 tablespoon Lime zest
Juice of 1 Lime
1 teaspoon smoked paprika
2 teaspoons dried Oregano
1/2 teaspoon Black pepper
1/4 teaspoon Cumin
1/4 teaspoon Coriander
8 Chicken Legs
1 Lime cut into wedges
2 Roma tomatoes, quartered
2 tablespoons fresh Parsley, chopped
Instructions
Whisk the olive oil, kosher salt, onion powder, garlic powder, lime zest, lime juice, smoked paprika, dried oregano, black pepper, cumin, and coriander in a large bowl until combined.
Pat the chicken legs dry, then add them to the marinade and toss to combine. Cover the chicken legs with plastic wrap and let them marinate in the fridge for 2–4 hours.
Remove the chicken legs from the fridge and let them sit at room temperature while you set up your grill.
Set up your grill and brush the grill grates lightly with olive oil. Preheat your grill to medium-high heat.
Place the chicken legs on the grill. Close the lid. Cook them for 4–5 minutes.
Rotate the chicken legs 90 degrees, then close the lid and cook the chicken legs for another 4–5 minutes.
Rotate the chicken 90 degrees again, close the lid, and cook them for another 4–5 minutes.
Rotate the chicken legs 90 degrees again, close the lid, and cook them for another 4–5 minutes until the chicken legs have an internal temperature of 165 °F.
Garnish the chicken legs with lime wedges, Roma tomatoes, and parsley.
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