Grilled Dry Rub Chicken Legs

These Grilled Dry Rub Chicken Legs are tender, juicy and packed with flavor. Their easy prep makes them perfect for outdoor entertaining.

After a busy day, my family loves to spend time in the backyard while we grill. It's the perfect way to unwind and let the kids blow off some steam.

I usually opt for BBQ sauce or marinade when grilling chicken. It's quick and easy. But today I wanted to try something new and make a dry rub out of the ingredients I already had in my pantry. And let me tell you....I'm so glad I did!

I always call a meal a success when the entire family, including the picky eater, devours it. We all loved this chicken so much and the flavor was awesome!

Make a batch of this dry rub, store it in an air-tight container and be ready anytime the dry rubbed mood strikes.

What ingredients do I need?

This is a simple homemade spice blend that you can make as spicy or mild as you want!

• brown sugar (I used light brown sugar. Feel free to use dark, if that what you have in your kitchen)
• smoked paprika
• salt
• pepper
• garlic powder
• onion powder
• cumin
• chili powder
• cayenne pepper (optional)

Let the rub do its thing for at least 2-3 hrs, but for best flavor refrigerate overnight.

Can I bake dry rub chicken instead of grilling?

Of course! Just rub the spices on the surface of whatever protein you want and grill, pan-fry, bake, roast, or smoke the meat.

If you’re looking to grill some seriously mouthwatering chicken legs, then this is the recipe you need to use! Pair it with a salad, grilled vegetables or quinoa for a nutritious meal any day of the week!

Grilled Dry Rub Chicken Legs

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Ingredients

• ¼ cup brown sugar (light or dark)
• 2 teaspoon smoked paprika
• 1 ½ onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon cayenne pepper (optional)

Instructions

1. Whisk together all ingredients.
2. Spoon desired amount of dry rub over chicken legs. Make sure they are coated evenly.
3. Store in an airtight container in refrigerator for at least 2 hours.
4. Grill over medium high heat until chicken legs are fully cooked (times may vary depending on grill).