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How to cook chicken legs on gas grill without burning?

I'm having chicken legs for dinner tonight and i want to cook on the grill , but every time i cook the cook looks burnt. I need to know how long do i need to leave the chicken on the grill for. Please help me out!

Answer Question

Asked by mommy30281 at 11:36 AM on May. 20, 2010 in Food & Drink

Level 2 (10 Credits)
Answers (7)
  • u mean outdoor grill or indoor oven grill ?? well if its indoor grill then its really easy , u can pour about half a cup of stock in the baking dish u'll be baking ure chicken in. as for outdoor grill , here's a trick i do. i run the raw chicken in microwave for 2-3 mins (1-2 mins are enough on high settings). then cook on medium heat on the grill.. hope this helps :)

    Answer by Anonymous at 11:38 AM on May. 20, 2010

  • It's a outdoor grill.

    Answer by mommy30281 at 11:41 AM on May. 20, 2010

  • ok then just run it in the microwave for a couple of mins, its a little bit cooked from the inside. as for knowing the chicken is done, just cook it on moderate heat, not too low and not too high. and u will know its done when the color changes so golden brown. the inside will be pretty much cooked already so u have a problem of ure chicken being overdone from outside and still raw (with blood running) from the inside

    Answer by Anonymous at 11:45 AM on May. 20, 2010

  • low heat on one side, no heat on the other, cook on the no heat side, it's called indirect heat.

    Answer by Anonymous at 11:49 AM on May. 20, 2010

  • We cheat and make the chicken in a crockpot and just stick it on the grill to "finish" it. You get the grilled flavor, but they stay moist.

    Answer by MomToBeISaMom at 12:30 PM on May. 20, 2010

  • We use a marinade of 1 tsp. each of sugar, seasoning salt, paprika, black pepper, and garlic powder mixed with 1 Tbsp olive oil and 2 to 3 Tbsp. water. Mix in a ziploc bag and add chicken pieces. Chill for 4 hours. Grill at the lowest heat possible, away from flames, about 20 to 25 minutes each side with the lid on the grill closed, until juices flow clear.

    Answer by michiganmom116 at 1:27 PM on May. 20, 2010

  • Heat your grill up high and drop the chicken on. Turn it down to medium. Close the lid. Come back in 8 minutes and flip it. Close the lid. Take it off in 8 minutes.

    The chicken will burn if you get flare ups. Flare ups are caused by too much liquid dripping off and catching fire. Do NOT marinate the chicken or brush it with oil or sauce. Just dry season it and put it on there. It won't stick if you leave it alone. Only flip it once. The secret to good grilling is leaving the food alone.

    Answer by ecodani at 4:12 PM on May. 20, 2010

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