Fire up your grill—this is one of our favorite recipes. We took Grilled Butterflied Chicken Legs and finished them with a homemade Spicy Chili Garlic Glaze for a finger-licking meal that will have everyone asking for seconds.
Grilled Butterflied Chicken Legs
This simple technique has become a viral favorite—and for good reason. Butterflying the leg shortens cooking time and helps the meat cook evenly while letting the skin crisp beautifully. If you usually pass on legs, try this method: they just might become your new go-to cut.
Credit for this approach goes to a barbecue friend whose original method inspired this version. We adapted it, added a bold chili garlic glaze, and tested until the flavors were spot on. The result: juicy meat, crisp skin, and a sticky, sweet-spicy finish.
Recipe Shopping List
Before you start, gather the main ingredients listed below. For exact amounts, see the recipe card further down.
- Chicken legs
- Chinese five spice powder
- Salt
- Jalapeño or cayenne pepper powder
- Granulated garlic
- Honey
- Chopped garlic
- Butter
- Sriracha
- Vinegar
How To Make This Recipe
Below is a clear overview of the technique so you know what to expect. Full ingredient amounts and step-by-step instructions are provided in the recipe card later in the post.
- Preheat – Heat your grill to about 400°F (200°C). We cook these hot and fast for crisp skin and juicy meat.
- Prep – Butterfly the chicken legs by splitting and flattening them around the bone (detailed steps in the recipe card). Mix the rub and coat both sides.
- Grill & Glaze – Start skin-side down for 8–10 minutes to crisp the skin. While the legs grill, simmer the glaze ingredients until combined. Flip the legs, brush with glaze and grill another 8–10 minutes, brush the other side, then cook a final few minutes to set the glaze. Check the internal temperature—165°F (74°C) at the thickest part.
- Rest – Remove from heat and let the legs rest at least 5 minutes before serving. This helps the juices redistribute.
- Serve – Offer extra glaze on the side. These are excellent with steamed rice, grilled asparagus, or a simple green salad.
Butterflying legs reduces thickness and exposes more surface area for crisping and glazing. Work carefully and use a sharp knife to avoid tearing the skin.
Recipe FAQ
Any grill works—gas, charcoal, pellet, or electric. The goal is a steady high heat near 400°F to crisp the skin quickly while keeping the meat juicy.
Yes. Roast on a rack set over a baking sheet so air circulates and drips are caught. Use the same temperature and cook until the internal temperature reaches 165°F (74°C).
A sharp boning or fillet knife gives control when working around the bone. A sharp blade reduces the chance of tearing the skin and makes cleaner cuts.
A reliable thermometer is invaluable for consistent results—aim for 165°F in the thickest part of the meat.
More Grilled Chicken Recipes
- Traeger Grilled Buffalo Chicken Legs
- Honey Balsamic Grilled Chicken Legs
- Grilled Korean Chicken Legs
- Traeger Chicken Lollipop
- Traeger Jerk Chicken
- Smoked Spatchcock Turkey
- Traeger Spatchcock Chicken
- Smoked Buttermilk Fried Chicken
- Grilled Nashville Hot Chicken
- Traeger Vietnamese Chicken Thighs
- 0–400 Chicken Wings
Grilled Butterflied Chicken Legs with Spicy Chili Garlic Glaze
This grilled butterflied chicken legs recipe delivers tender, juicy meat with crisp skin and a sticky, savory-sweet glaze—perfect for summer barbecues or a weeknight grill session.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 2 pounds chicken legs
Rub
- 1 teaspoon Chinese five spice powder
- 1 teaspoon salt
- 1 teaspoon jalapeño pepper powder or cayenne
- 1 teaspoon granulated garlic
Chili Garlic Glaze
- ½ cup honey
- 2 tablespoons chopped garlic
- 6 ounces (¾ cup) butter
- 1 tablespoon sriracha
- 2 teaspoons vinegar
Instructions
- Preheat your grill to 400°F (200°C).
- Butterfly the chicken legs one at a time. Lay the leg skin-side down, make a lengthwise cut along one side of the bone, pull the bone away slightly and cut along the other side, then flatten the leg so it lies evenly on the cutting board.
- Mix the rub ingredients together and coat both sides of the legs evenly.
- Place the legs on the grill skin-side down and cook for 8–10 minutes to crisp the skin.
- While the legs cook, combine the glaze ingredients in a small saucepan and warm over medium-low heat until the butter melts and the mixture is well combined. Keep it warm and slightly simmering.
- Flip the legs so the skin is up, brush generously with glaze, and grill another 8–10 minutes.
- Flip again, brush the other side with glaze, close the lid, and cook 3–5 more minutes to set the glaze. Ensure the thickest part reaches 165°F (74°C).
- Remove from the grill and let rest a few minutes before serving. Serve with remaining glaze on the side.
Nutrition Information (per serving, estimate)
Calories: 868 | Total Fat: 55g | Saturated Fat: 27g | Trans Fat: 1g | Unsaturated Fat: 23g | Cholesterol: 379mg | Sodium: 1132mg | Carbohydrates: 39g | Fiber: 1g | Sugar: 36g | Protein: 56g
Nutrition data provided here is only an estimate.
Tips: Use a digital thermometer for accurate doneness. Keep an eye on the glaze as it warms—too-high heat can separate butter. If you prefer less heat, reduce the sriracha or swap jalapeño powder for smoked paprika.
Serving suggestions: Serve these chicken legs with steamed rice, grilled vegetables, or a crisp salad. Leftovers reheat well and make a great protein for salads, sandwiches, or rice bowls.