Grilled Chicken Legs

This marinade will give your chicken a great flavor, and the chicken leg rack will make cooking them easier than ever. 

Westlake Ace Grilling Tool: Grillmark Chicken Leg & Wing Rack


  • 12 chicken legs
  • ½ cup olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 2 cloves garlic, chopped
  • 3 tablespoons chopped onion
  • ½ cup chopped fresh parsley
  • 1½ cups beer

Grilling Instructions:

  • Place chicken legs into a large zip top bag.
  • Pour olive oil into a 2-cup liquid measuring cup.
  • Mix together salt, pepper, paprika, cumin and cayenne pepper and add to olive oil. Add garlic, onions and parsley. Mix together well with a fork. Add beer slowly, as it will cause the mixture to foam and bubble slightly.
  • Pour marinade over the chicken legs in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
  • Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit for up to 1 hour (or overnight for best results), turning the bag over every few hours to keep the chicken coated.
  • Once your chicken has marinated long enough, brush the grill grate with olive oil to coat. Heat the grill to about 350º F. Place chicken onto your Grillmark chicken leg rack. Let the chicken legs cook until their internal temperature registers 165º F when checked with an instant read thermometer.
  • Remove chicken to a serving platter and allow them to rest 3-5 minutes before serving.

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Check your state and local codes before starting any project. Follow all safety precautions. Every effort has been made to ensure the accuracy and safety of this information. Neither Westlake nor any contributor can be held responsible for damages or injuries resulting from the use of the information in this document.

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