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These sticky and sweet honey glazed grilled chicken legs are what outdoor dining dreams are made of.
Don’t take it just from me, my son deemed these honey glazed grilled chicken legs the “best grilled chicken” he’s ever had. Who am I to disagree?
What makes this grilled chicken “the best”? It’s two things really. First, it’s the sticky, flavorful glaze brushed onto the chicken at the tail end of grilling.
The glaze is sweetened with honey and balanced with a splash of rice vinegar, soy sauce, and dollop of honey mustard. Garlic powder is key for flavor here and a sprinkle of red pepper flakes bring just the right amount of heat.
The glaze is whisked together and cooked for a few minutes as the chicken legs grill, until it is slightly thickened and syrupy. Cooking it first means it will be the right texture for brushing on the grilled chicken. It should cling to the chicken, instead of dripping off into the coals.
Second, achieving perfectly cooked honey glazed chicken legs comes down to the proper grilling method. If you’ve ever chewed your way through a charred, carbon-flavored piece of chicken with burnt skin you know exactly what I mean.
Believe me, I know that flavor all too well as I’ve had plenty of grilling mishaps in my past. But let my past mistakes mean you don’t have to make them in the future. I recommend an indirect cooking method to achieve juicy chicken with browned, crispy skin slathered in a shiny glaze that isn’t burnt.
What is an indirect grilling method?
It’s quite simple really. First I get the grill piping hot, then turn off one side and reduce the other side to medium heat.
The chicken is grilled, first skin-side down and then flipped. We’re looking for golden brown with pronounced grill marks, being careful not to burn.
Next, the chicken legs are moved to the cool side (with the cover down) to finish cooking. The glaze is brushed all over the chicken only in the last 10 minutes of cooking. That honey can burn, so managing your heat source and timing is key!
A probe or instant read thermometer is an excellent way to determine the doneness of your grilled chicken legs. And don’t forget the all-important last step. REST! Yep, rest the honey glazed grilled chicken legs for about 10 minutes before tearing into them.
The result? Juicy chicken on the inside with a crackly, sticky exterior. Serve them outdoors on the patio with a big salad, cool drinks, and of course, plenty of napkins!
Let’s make Honey Glazed Grilled Chicken Legs
- Brush the chicken legs with oil and season generously with salt and pepper.
- Heat the grill to high heat and then reduce one side to medium and turn the other side off. Sear the chicken legs on the medium side until browned, about 10 mins.
- Move the chicken legs to the cool side and continue to cook until almost cooked through, about 20 mins (to 150 degrees F).
- Brush liberally with the glaze on both sides for the last 10 mins of cooking, turning and brushing as they finish cooking. Rest the chicken, garnish, and serve.
Tips for success
- Oiling the grates before grilling will help to prevent the chicken skin from sticking.
- This indirect cooking method (reducing the temp and moving the chicken to the cool side) ensures that the chicken will remain juicy inside and the outside skin crispy, but not charred.
- Cooking the glaze first allows it to reduce and develop a syrupy, clingy viscosity.
- Using a probe or a instant read thermometer is an easy and efficient way to check for doneness.
- Wait to brush the glaze onto the chicken until the last 10 minutes of cooking so it doesn’t burn.
- Allowing the chicken to rest for a few minutes after grilling allows the juices to redistribute and not leach out when you cut into them.
More chicken favorites
- Chicken Speidies
- Crispy Asian Chicken Wings
- Grilled Chicken Caesar Salad
- Garlic and Herb Grilled Chicken Wings
These sticky and sweet honey glazed grilled chicken legs are what outdoor dining dreams are made of.
- 3 lbs whole chicken legs, skin-on, bone-in (about 6 legs with thighs and drumsticks)
- 2 Tbsp canola oil
- kosher salt and black pepper
- 1/2 cup honey
- 1 1/2 Tbsp honey mustard
- 1 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/4 cup soy sauce
- 3 Tbsp rice vinegar
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- minced chives or scallions, for garnish
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Pat the chicken and let it rest at room temperature for about 10 mins before grilling. Brush the grates with oil or spray with nonstick cooking spray. Turn on all of the burners of your gas grill to high and close the lid while you prep the chicken.
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Rub the chicken all over with the canola oil and season liberally on all sides with kosher salt and pepper.
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Bring the chicken to the grill and turn off one half the burners completely and reduce the other side to medium heat. Place the chicken, skin-side down, on the side set to medium heat and sear on both sides for a total of 10 mins.
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Move the chicken to the cool side, skin-side up, close the lid, and cook until the chicken is almost cooked through (about 150 degrees F) about 20 mins.
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While the chicken cooks, make the glaze. Combine all of the ingredients for the glaze and whisk together.
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Cook the glaze over medium heat until slightly thickened and syrupy, about 5 mins. Reserve.
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Brush the chicken liberally with the glaze on both sizes, turning a couple times to coat as it finishes cooking, about 10 more mins.
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When the chicken is cooked (160 degrees F), remove to a tray, tent with foil, and let it rest for about 10 mins before serving.
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Serve garnished with minced chives or scallions if desired.
- Oiling the grates before grilling will help to prevent the chicken skin from sticking.
- This indirect cooking method (reducing the temp and moving the chicken to the cool side) ensures that the chicken will remain juicy inside and the outside skin crispy, but not charred.
- Cooking the glaze first allows it to reduce and develop a syrupy, clingy viscosity.
- Using a probe or a instant read thermometer is an easy and efficient way to check for doneness.
- Wait to brush the glaze onto the chicken until the last 10 minutes of cooking so it doesn’t burn.
- Allowing the chicken to rest for a few minutes after grilling allows the juices to redistribute and not leach out when you cut into them.
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