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.