Description
Delicious and juicy grilled chicken legs marinated with a flavorful blend of smoked paprika, garlic, and herbs, perfect for a quick and satisfying meal. The chicken is marinated to infuse bold flavors, then grilled to crispy perfection with a tender, moist interior.
Ingredients
Scale
Chicken
- 8 chicken drumsticks (about 2 lbs)
Marinade
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Prepare the Marinade: In a large bowl, mix olive oil, smoked paprika, garlic powder, onion powder, dried thyme or oregano, salt, black pepper, and lemon juice until well combined to create the marinade.
- Marinate the Chicken: Add the chicken drumsticks to the bowl and toss thoroughly to coat each piece evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 12 hours for more intense flavor infusion.
- Preheat the Grill: Preheat your grill to medium heat, approximately 375–400°F (190–200°C). Lightly oil the grill grates to prevent the chicken from sticking during cooking.
- Grill the Chicken: Place the marinated chicken legs on the grill. Cook for 30–35 minutes, turning every 5–7 minutes to ensure even cooking and prevent burning. Grill until the chicken reaches an internal temperature of 165°F (74°C) and the skin becomes crispy and golden brown.
- Rest and Serve: Remove the chicken legs from the grill and let them rest for 5 minutes to allow the juices to redistribute. Serve hot alongside your favorite sides for a delightful meal.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F.
- If you don’t have a grill, you can use a grill pan on the stovetop as an alternative.
- Adjust spices according to your taste preferences—add cayenne for heat or more herbs for extra aroma.
- Leftover grilled chicken legs can be refrigerated for up to 3 days and reheated gently.
