Cook the easiest chicken legs using BBQ competition tricks, for maximum flavor with minimal effort. With a simple brine, buttery cooking method, and a sweet heat BBQ finish, these legs come out juicy, tender, and incredibly satisfying.
Start by preparing a simple brine that helps keep the chicken moist and flavorful during cooking. Grab a large zip-top bag and pour in 1 cup of chicken soak. Add the chicken legs and then pour in enough distilled water to fully submerge them, usually around 4 to 6 cups depending on your container size. Seal the bag and gently move everything around to fully dissolve the soak and evenly coat the chicken. Push out as much air as possible before sealing again to make sure the brine stays in contact with the meat.
Place the sealed bag in a pan or container to prevent leaks and refrigerate for at least 1 hour, though a longer soak (up to 4 hours) will deepen the flavor even more. When you’re ready to cook, remove the legs from the brine and discard the liquid. Arrange the chicken in a disposable roasting pan with the bone ends facing inward for easier handling later. If the skin has pulled back during brining, gently stretch it back over the meat to help protect it during cooking and keep the legs juicy.
Preheat your grill for indirect cooking at 325°F (163°C). Once your grill is stable, drain any remaining liquid from the roasting pan and season the chicken legs evenly with Dirty Bird rub. Spread thin slices of salted butter around the pan and across the middle, allowing it to melt and baste the chicken during the first stage of cooking.
Cover the pan tightly with its lid and place it on the grill as far from the heat source as possible to maintain indirect heat. Close the grill lid and rotate the pan 180 degrees every 15 minutes to promote even cooking.
After 1 hour, carefully remove the chicken legs from the roasting pan and place them directly onto the grill grates, still using indirect heat. If desired, lightly reseason the underside of the legs, though this step is optional if you plan to sauce them later. Continue cooking and check internal temperatures every 15 minutes using a meat thermometer. If the skin begins to dry out during this stage, lightly spray the legs with spray butter to maintain moisture and help build a glossy, flavorful exterior.
When the chicken legs reach approximately 190°F (88°C) internal temperature, it’s time to add the finishing layer of flavor. Using a kitchen brush, coat the skin evenly with Cherry Habanero BBQ sauce, making sure to cover each leg thoroughly. Close the grill lid and allow the sauce to set and caramelize as the chicken continues cooking. This stage builds a sticky, flavorful glaze with just the right balance of sweet heat.
Continue cooking until the legs reach an internal temperature of 200–205°F (93–96°C). At this temperature, the connective tissue breaks down, leaving you with extremely tender, juicy meat that pulls easily from the bone. Remove the legs from the grill and let them rest for about 5 minutes before serving. The result is rich, buttery, and flavorful chicken with perfectly rendered skin and a bold BBQ finish that truly lives up to the name: easiest chicken legs.
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