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Grid Iron Meat

BBQ Chicken Legs with Grilled Corn on the Cob

A summertime classic made even better with well-seasoned chicken, smoky grill marks, and sweet corn charred to perfection. Whether you’re firing up the Kamado or a kettle barbecue, this one’s all about big flavour, crispy skin and sunshine eating.

INGREDIENTS

For the chicken:

  • 4 chicken legs (drumstick and thigh attached)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp ground cumin
  • ½ tsp dried thyme
  • 1 tsp soft brown sugar
  • ½ tsp chilli flakes (optional)
  • Sea salt and black pepper

For the corn:

  • 4 ears of corn, husks removed
  • 2 tbsp butter, melted
  • ½ tsp smoked paprika
  • Sea salt and black pepper
  • Fresh lime wedges, to serve
METHOD

  1. Season the chicken: Mix olive oil, paprika, garlic, cumin, thyme, sugar, chilli flakes, salt and pepper in a bowl. Rub all over the chicken legs. Cover and chill for at least 1 hour, or overnight if possible.
  2. Prepare the grill: Preheat your BBQ for indirect cooking at 180–200°C. Bank the coals to one side or use a ceramic heat deflector on a Kamado.
  3. Cook the chicken: Place the chicken on the cooler side of the grill. Close the lid and cook for 35–45 minutes, turning occasionally, until the internal temperature reaches 74°C. Move over direct heat for the last 5 minutes to crisp the skin.
  4. Grill the corn: While the chicken rests, brush the corn with melted butter, sprinkle with smoked paprika, salt and pepper. Grill over direct heat for 8–10 minutes, turning often, until lightly charred all over.
  5. Serve hot with lime wedges and any resting juices spooned over the chicken.

Multi-Cooker Option

For chicken only: Use the Air Crisp or Bake/Roast function at 190°C for 25–30 minutes, flipping halfway. Finish on Air Crisp for 5–8 minutes more until golden and crisp. Ensure internal temp reaches 74°C.

Corn: Grill using the Bake/Roast or Air Crisp function at 200°C for 10–12 minutes, turning halfway.

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Yorkshire free range whole chicken legs - 2 x 300g

Yorkshire Free Range Chicken Legs – 2 x 300g

Yorkshire Free Range Chicken Legs – 2 × 300g

Two whole free-range chicken legs, each comprising the thigh and drumstick, supplied bone-in and skin-on. Approx. 300g per leg and serving around 2. A versatile dark-meat cut for roasting, grilling or BBQ, braising, traybakes and slow-cooked dishes.

£6.00

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Sides:

  • Grilled potato salad with mustard dressing and herbs
  • Tangy slaw with red cabbage, carrot and apple cider vinegar
  • BBQ beans with smoked bacon and molasses
  • Tomato and red onion salad with olive oil and basil
  • Chilli butter new potatoes
  • Charred courgette ribbons with lemon and feta

Matches:

  • Chicken and corn love:
    • Lime, coriander, chilli, honey, garlic
    • BBQ rubs, smoked spices, mustards
    • Buttery sauces, herb oils, tangy vinaigrettes

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Preparation Time: 15 minutes (plus marinating time)
Cooking Time: 45–50 minutes

Hot Tips

  • Let the chicken come to room temperature before grilling.
  • Use a meat thermometer to guarantee juicy results.
  • Corn can be soaked in water beforehand to help with grilling if not using butter.
  • Finish with fresh herbs or a dusting of feta for added flair.

Pairings

Red Wine:

  • Chilled Grenache – juicy and light enough for chicken
  • Zinfandel – bold, smoky and sweet-spiced
  • Barbera – good acidity with grilled meat

White Wine:

  • Albariño – zesty and fresh
  • Chenin Blanc (off-dry) – lovely with corn and BBQ glaze
  • Vermentino – crisp, herbal and summery

Beer & Cider:

  • Pale Ale – hoppy and citrusy to lift the char
  • Hefeweizen – soft, wheaty and mellow with sweetcorn
  • Medium cider – refreshing with a smoky edge

Non-Alcoholic:

  • Sparkling lime & mint soda
  • Iced chamomile tea with orange
  • Pineapple and chilli shrub with soda water

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