Instructions

1. Preheat your grill for two-zone grilling, with the temperature set on the grill to medium-high heat (375-400°F).
2. Prepare the dry rub by adding all of the dry rub ingredients in a small bowl and mix until well incorporated. Set aside.
3. Open the package of chicken legs and pat dry with paper towels. Place the chicken legs in a large resealable plastic bag or in a large bowl. Drizzle olive oil over top of the chicken legs and toss to coat.
4. Sprinkle the dry rub over top of the chicken legs and toss until evenly coated. Set aside until the grill is heated to temperature.
5. Place the chicken legs over direct heat on the grill. Grill for 30-35 minutes, flipping every 5-7 minutes. Grill until the internal temperature of the chicken reaches 165°F (74°C) when checked with an instant read digital thermometer.
6. Move the grilled chicken legs to the indirect side of the grill, and brush them with your favorite Barbecue Sauce. Grill for an additional 10-15 minutes on the indirect heat of the grill or until the sauce begins to caramelize. Once the chicken is cooked at an internal temperature of 180°F (82°C) remove them from the grill.
7. Allow the chicken legs to rest for 5 minutes before serving with additional barbecue sauce.