As a culinary expert with a passion for grilling, I take pride in sharing my knowledge on how to cook chicken thighs and legs to perfection on the grill. Grilling is an art that requires patience, timing, and a bit of science to ensure that the meat is juicy, tender, and cooked to the right temperature.

When it comes to grilling chicken thighs and legs, the cooking time can vary depending on a few factors such as the size of the pieces, the heat of the grill, and the method of grilling. Generally, chicken legs, which are often meatier and have a higher bone-to-meat ratio, take longer to cook through than thighs.

Cooking Chicken Legs on the Grill
Chicken legs, also known as drumsticks, can take anywhere from 35 to 45 minutes to cook on the grill. This time frame is based on an average grill temperature of around 350 degrees Fahrenheit. However, it's crucial to note that the cooking time can be influenced by the size of the legs and the grill's heat distribution. To ensure that the chicken legs are cooked evenly, it's a good practice to turn them occasionally to expose all sides to the heat.

Cooking Chicken Thighs on the Grill
Chicken thighs, being smaller and more tender, cook relatively quicker than legs. They typically take about 12 to 15 minutes on the grill. However, this time can vary depending on the thickness of the thighs and the grill's temperature. Like with the legs, turning the thighs periodically is recommended to ensure even cooking.

Measuring Doneness
One of the most reliable ways to determine if the chicken is cooked is by using a meat thermometer. The internal temperature of the chicken should reach at least 180 degrees Fahrenheit. It's best to check the temperature in the thickest part of the meat, avoiding the bone. This ensures that the chicken is not only safe to eat but also cooked to a tender and juicy texture.

**Tips for Grilling Chicken Thighs and Legs**

1. Marinating: Marinating the chicken before grilling can enhance the flavor and tenderness. A good marinade can also act as a barrier, helping to prevent the chicken from drying out on the grill.

2. Preheating: Always preheat your grill to ensure consistent heat and to help sear the chicken, locking in the juices.

3. Indirect Cooking: For larger pieces like chicken legs, using indirect heat can be beneficial. This involves setting up the grill so that the chicken is not directly over the heat source but is still cooking via the heat radiating from the sides.

4. Basting: Basting the chicken with butter, oil, or a sauce can help keep the meat moist and add flavor throughout the cooking process.

5. Resting: After grilling, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring a moist and tender bite.

Safety Considerations
It's important to handle raw chicken with care to avoid cross-contamination. Always wash your hands and any surfaces that have come into contact with raw chicken. Additionally, using a meat thermometer is not just about achieving the desired doneness but also about ensuring food safety.

In conclusion, grilling chicken thighs and legs is a rewarding process that, with a bit of attention to detail and patience, can result in a delicious and satisfying meal. Remember to adjust your cooking times based on the size of the pieces and the heat of your grill, and always use a meat thermometer to check for doneness.

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The legs may take 35 to 45 minutes, while thighs will cook in 12 to 15 minutes, according to "Better Homes and Gardens" magazine. The chicken is done when it reaches an internal temperature of 180 degrees Fahrenheit when a meat thermometer is inserted into the thickest part.Apr 25, 2012read more >>