Grilled Dry Rub Chicken Legs
Ten different spices blend together to create what really might be the most flavorful dry rub I've ever tasted. If you're looking to grill some seriously mouthwatering chicken legs, this is the recipe you need to use!
Servings: 10 chicken legs
Equipment
Ingredients
- ¾ cup (165 g) brown sugar
- 1 ½ teaspoon kosher salt
- 1 ½ teaspoon ground black pepper
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon smoked paprika powder
- 1 ½ teaspoon dried parsley
- 1 ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 3 ½ pounds (1588 g) bone-in, skin-on chicken legs (about 10 legs), damp dry by patting with a paper towel
Instructions
- Preheat the grill to medium heat and oil the grates.
- Mix the brown sugar, salt, pepper, onion powder, garlic powder, paprika powder, parsley, thyme, oregano and cayenne powder together in a shallow bowl then dredge each of the chicken legs in the spice rub until all of the sides are coated.
- Grill the legs on the grill on all three sides or until the internal temperature of the chicken reaches 165 °F (74 °C)
- Serve with freshly chopped parsley if desired.
Notes
This chicken can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1 chicken leg | Calories: 262 kcal | Carbohydrates: 18 g | Protein: 15 g | Fat: 15 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 84 mg | Sodium: 430 mg | Potassium: 231 mg | Fiber: 1 g | Sugar: 16 g
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