Grilled Chicken Thighs & Legs are a weeknight winner—juicy, smoky, and easy to love. This simple grilled recipe brings bold flavor with a sticky-sweet barbecue finish that’s perfect for backyard dinners or meal prep. If you enjoy bold, restaurant-style grilled chicken, you might also like a lighter sandwich take on grilled chicken from this copycat Applebee’s grilled chicken sandwich recipe for another family-friendly option.
Why You’ll Love This Grilled Chicken Thighs & Legs :
- Deep, smoky grill flavor with a sweet-tangy sauce everyone asks for seconds on.
- Uses inexpensive, flavorful cuts (thighs & legs) that stay juicy on the grill.
- Great for meal prep — reheats well and pairs with many sides.
- Kid-friendly and easy to double for backyard gatherings.
- Minimal hands-on time; most of the work is marinating.
Ingredients Needed :
Protein
- 4 chicken thighs (skin-on, bone-in)
- 4 chicken legs (drumsticks)
Marinade
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
BBQ Sauce
- 1/2 cup barbecue sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Finishing
- Salt and pepper to taste
If you want a creamy pasta side, this grilled chicken pairs nicely with a hearty Cheddar’s-style grilled chicken alfredo for a comforting plate.
Step-by-Step Instructions :
- In a bowl, combine all the marinade ingredients — soy sauce, olive oil, lemon juice, minced garlic, paprika, dried oregano, black pepper, and salt. Mix well.
- Place the chicken thighs and legs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken on the grill, skin side down. Grill for about 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Use a meat thermometer to check doneness.
- While the chicken is grilling, prepare the sauce: combine the barbecue sauce, honey, Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper in a small saucepan. Stir and heat over medium until warmed through. Taste and adjust seasoning.
- During the last few minutes of grilling, brush some sauce onto the chicken for a sticky glaze. Once cooked, remove the chicken and let it rest a few minutes before serving.
- Serve with extra sauce on the side and enjoy! If you ever swap to breasts, these pellet-grill tips for perfectly grilled chicken breast on a pellet grill are handy.
Serving Suggestions — Grilled Chicken Thighs & Legs
- Classic: grilled corn, coleslaw, and potato wedges.
- Lighter: mixed greens, cucumber-tomato salad, and lemon vinaigrette.
- Comfort: creamy mashed potatoes and roasted green beans.
- For a picnic: cool the chicken and slice for sandwiches or wraps with extra BBQ sauce.
Pair these thighs and legs with tips for using a pellet grill when you want an easy low-and-slow option — see this guide for more on technique and temps: pellet grill chicken guide.
Tips for Success — Grilled Chicken Thighs & Legs
- Use a meat thermometer: aim for 165°F (74°C) at the thickest part for safe, juicy chicken.
- Marinade longer for more flavor — overnight is best, but 2 hours works well.
- Start skin-side down to crisp the skin; flip once or twice to avoid flare-ups.
- Let chicken rest 5 minutes after grilling to lock in juices.
- If flare-ups occur, move pieces to a cooler zone and finish over indirect heat.
- For extra-charred flavor, finish briefly over direct high heat while watching carefully.
Variation (if any)
- Spicy: add 1 teaspoon cayenne or 2 tablespoons hot sauce to the marinade.
- Citrus-herb: swap smoked paprika for lemon zest and add fresh chopped rosemary or thyme.
- Honey-soy glaze: increase honey to 3 tablespoons and reduce barbecue sauce to keep things sweeter.
FAQs
Q: How long should I marinate the chicken?
A: At least 2 hours; overnight (8–12 hours) gives the best depth of flavor.
Q: Can I cook this in the oven instead of the grill?
A: Yes — roast at 425°F on a wire rack for about 35–45 minutes, finishing under the broiler to crisp skin.
Q: Are thighs and legs better than breasts for grilling?
A: Thighs and legs are more forgiving and stay juicier on the grill, especially for busy cooks. Breasts work, but watch temperature closely to avoid drying out.
Q: Can I make the sauce ahead of time?
A: Absolutely — make the sauce up to 3 days in advance and reheat gently before serving.
Q: How should leftovers be stored?
A: Cool to room temperature, then refrigerate in an airtight container for up to 3–4 days. Reheat gently or shred into salads and sandwiches.
Ingredients
Protein
- 4 pieces chicken thighs (skin-on, bone-in)
- 4 pieces chicken legs (drumsticks)
Marinade
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
BBQ Sauce
- 1/2 cup barbecue sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Finishing
- Salt and pepper to taste
Instructions
Preparation
- In a bowl, combine all the marinade ingredients: soy sauce, olive oil, lemon juice, minced garlic, paprika, dried oregano, black pepper, and salt. Mix well.
- Place the chicken thighs and legs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Grilling
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken on the grill, skin side down. Grill for about 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Use a meat thermometer to check doneness.
- While the chicken is grilling, prepare the sauce: combine the barbecue sauce, honey, Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper in a small saucepan. Stir and heat over medium until warmed through. Taste and adjust seasoning.
- During the last few minutes of grilling, brush some sauce onto the chicken for a sticky glaze. Once cooked, remove the chicken and let it rest for a few minutes before serving.
