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Cyndi Allison - Grill Girl

Grilled Chicken Legs
Author, Date, etc.

Griled Chicken Legs
Grilled Chicken Drumsticks

Kids always go for chicken drumsticks and especially on the barbecue grill. The dark-meat legs retain moisture well. Plus, it’s always nice to have portable grill foods that can be carried around without needing a plate. Napkins, of course, are a good idea.

Adults like these barbecue chicken legs too, since the marinade is a tasty Southern buttermilk mixture. The flavor is like Southern fried without all the fat. The legs can be lightened up a bit more by removing the skin, but they tend to get dry without the skin to hold in the moisture. It works better to remove the skin after grilling to cut more calories. Or, better, save up a few calories and enjoy the cook out.

Grilled Chicken Legs

8 chicken legs
1/2 cup buttermilk
2 cloves of crushed garlic
1 tsp cumin powder
1/4 tsp cayenne pepper (more for the true hot lovers)
1/4 tsp pepper (fresh ground is always best)
1/4 tsp salt


Mix the buttermilk with the seasonings in a small bowl.

Put the chicken in a long dish with a lid, or have some Saran Wrap to cover the pan.

Pour the marinade over the chicken. Cover and let rest in the refrigerator for five hours. This is a good one to put together at lunch time for a barbecue dinner later in the day.

Rub a little oil on hot barbecue grill grates. Chicken does not have a lot of fat, so it can stick without a little oil.

Turn or roll the chicken so that it cooks evenly. The outside should get somewhat crispy with grill marks.

It takes around a half hour to fully cook chicken legs on the grill over medium heat.



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