Chicken legs are such a timeless favorite, especially when they’re grilled. These chicken legs have been butterflied to create more pockets of chicken to just tear right off the bone. The secrets in the spice rub. A pretty classic blackening spice rub that you can use for all your grilling purposes. Bonus points if you leave the chicken legs in the oven until they’re so tender they start to fall off the bone. Let’s talk about it!

To butterfly a chicken leg, use a paring knife to carefully slice a slit in the meaty part of the leg and repeat until you hit bone. Use your finger to hold both sides open and continue to slice, but this time around each side of the chicken leg to create to flaps on either side that lay flush to the cutting board. The first one will be tough, but you’ll start to get it by drumstick two and three.

Technique will take you far in a grilled chicken recipe like this, so check all the chicken prep boxes: dry the chicken legs with paper towel, coat fully with avocado oil, massage in your spice rub.

When it comes to grilling the legs, start with the flattest side of the chicken to get the best marks first. Remember you’re not cooking it fully on the grill, so make sure your grill is nice and hot. It will also grill quickly from the brown sugar so keep an eye on it.

Remove your grilled chicken to the oven and let it cook to your liking. The last five minutes take the time to brush your favorite bbq sauce all over the legs and broil. This will develop the bark on the meat even further.

I served my chicken with a white BBQ Alabama sauce that transforms the chicken into something completely delightful. Get that recipe HERE! Hope you enjoy!