Grilled Chicken Legs with White Barbecue Sauce

October 13, 2025

Cool evenings call for something hearty, smoky, and just a little tangy—something that feels like fall. Grilled Chicken Legs with White Barbecue Sauce bring that balance of comfort and spice, pairing tender, flame-kissed chicken with a creamy, peppery sauce that's a Southern staple. The contrast of smoky char and zesty richness makes every bite a reminder of why outdoor cooking still belongs in autumn.

As the air turns crisp, grilling shifts from summer sizzle to slow, savory satisfaction. The chicken legs develop deep color and flavor over steady heat, while the white barbecue sauce adds brightness and warmth. Made with pantry staples and a touch of vinegar heat, this sauce cuts through the richness, giving the dish its signature balance. It’s bold enough for backyard gatherings yet simple enough for a quiet evening meal under string lights.

A dish like this proves that fall grilling isn’t just possible—it’s rewarding. Paired with roasted vegetables or cornbread, these chicken legs turn an ordinary dinner into something worth lingering over. The smoky aroma blends perfectly with cool weather, making it an ideal recipe for those who love to stay outdoors long after summer ends.

Whether you’re planning your next backyard feast or looking to upgrade your cooking setup, Nicolock has everything to complete the experience. Explore our outdoor dining collection for inspiration and craftsmanship built to last through every season. For more recipes that make the most of outdoor living, visit our recipe archive and keep the grill—and the good times—going strong.

Serves 4

Grilled Chicken Legs with White Barbecue Sauce Ingredients

• 1 cup mayonnaise
• 3 Tbsp. dill pickle brine
• 1 1/2 Tbsp. white vinegar
• 1 1/2 Tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1/2 tsp. granulated sugar
• 1/4 tsp. smoked paprika
• 2 tsp. kosher salt, divided
• 1 tsp. black pepper
• 4 (12-oz.) chicken-leg quarters

Grilled Chicken Legs with White Barbecue Sauce Directions

Make Marinade and Sauce

1. Whisk mayonnaise, pickle brine, vinegar, Worcestershire sauce, one tablespoon water, garlic powder, sugar, smoked paprika, one teaspoon salt, and 1/2 teaspoon pepper together in a small bowl until smooth.

Marinate Chicken

1. Transfer 1/2 cup of the sauce to a large ziplock plastic freezer bag, and add chicken—seal the bag; massage to distribute the marinade. Chill for 12 to 24 hours. Refrigerate the remaining sauce in an airtight container for up to 4 days.

Grill Chicken

1. Remove the chicken from the refrigerator and let it stand at room temperature for 30 minutes. Then, preheat the grill to high (450°F to 500°F).
2. Remove the chicken from the marinade, letting excess drip off; discard the marinade. Sprinkle both sides of the chicken with the remaining one teaspoon of salt and 1/2 teaspoon of pepper.
3. Place the chicken, skin sides down, on oiled grates; grill, uncovered, until grill marks appear and the skin starts to turn golden, about 4 minutes. Flip the chicken and close the grill. Reduce the heat to medium (350°F to 400°F), and cook, undisturbed, until a thermometer inserted into the thickest portion of the thigh registers 155°F, 15 to 20 minutes.

Finish Chicken

1. Spoon two tablespoons of reserved sauce into a small bowl and brush over the skin sides of the chicken. Flip the chicken and continue to cook until a thermometer inserted into the thickest portion of the thigh registers 165°F, 2 to 4 minutes.
2. Remove the chicken from the grill and let it rest for 15 minutes. Serve with the reserved sauce.

Taken from americanmadegrills.com