5 from 56 votes
The Best Grilled Chicken Legs
The Best Grilled Chicken Legs marinate chicken in tamari soy sauce and olive oil, then grill with a spicy-sweet basting sauce made from ketchup, light corn syrup, apple cider vinegar, and seasonings. The marinade tenderizes and flavors the meat, while basting during grilling builds a glossy, tangy coating. Fresh cilantro adds herbal brightness as a garnish. This recipe delivers juicy, flavorful chicken legs with a balance of savory, sweet, and mild heat notes.
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings:
8
Calories:
97 kcal
Course:
Main Course, Dinner, Others
Cuisine:
Asian, Asian-American Fusion
Ingredients
For the Chicken:
- 4-4.5 lbs chicken legs
- 8 tbsp tamari sauce
- 4 tbsp olive oil
For the Basting Sauce:
- ¼ cup ketchup
- 3 tbsp light corn syrup
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp crushed red pepper
- ½ tsp kosher salt
- ¼ cup green onion thinly sliced
Garnishes:
- ¼ cup cilantro or parsley, freshly chopped
Instructions
- Prep the chicken. Use paper towels to thoroughly dry excess moisture from chicken pieces. Use a fork to poke holes throughout all chicken pieces.
- Place chicken in a large Ziplock bag and add Tamari soy sauce and olive oil. Seal bag well and ensure chicken pieces are well coated with mixture. Chill overnight, or up to 2 nights.
- Meanwhile, make the Basting Sauce: Combine all basting sauce ingredients and whisk to incorporate. Separate marinade in half (half is for basting, rest is for serving.) Can be made ahead of time and covered/chilled until ready to grill.
- When ready to grill, place bag of chicken at room temp while you prepare the grill. Grill chicken uncovered and rotate. Baste with half of the Basting Sauce, until thickest portion registers 165F (approximately 25 minutes).
- Once all chicken is cooked, pour reserved Sauce over grilled chicken to coat all the pieces. Sprinkle with freshly chopped cilantro and serve immediately.
Cup of Yum
Notes
- Actual grill time can vary depending on the initial temperature of the chicken and grill heat; monitor doneness with a thermometer.
- For serving ideas and suitable side dishes, consult related recipes or guides linked in the original source.
- Rating and feedback on this recipe are appreciated to improve and share the experience.
Nutrition Information
Serving
1g
Calories
97kcal
(5%)
Carbohydrates
14g
(5%)
Protein
28g
(56%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.02g
(1%)
Cholesterol
118mg
(39%)
Sodium
205mg
(9%)
Potassium
697mg
(15%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
579IU
(12%)
Vitamin C
42mg
(47%)
Calcium
113mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 97
% Daily Value*
| Serving | 1g | |
| Calories | 97kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 118mg | 39% |
| Sodium | 205mg | 9% |
| Potassium | 697mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 42mg | 47% |
| Calcium | 113mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.