Start direct, finish indirect for chicken legs

Yes. The best way to grill chicken legs is to use both methods: sear them over direct high heat first to crisp the skin, then move them to indirect heat to finish cooking through without burning.

Chicken legs are forgiving because dark meat can handle more heat, but they still have a problem: you need high heat to render the fat and get that crispy skin, but they also need time to reach a safe internal temp (around 175°F). If you leave them over direct heat the whole time, the outside will burn before the inside is fully cooked. If you use indirect heat only, you’ll get dry rubbery skin.

The fix: set up a two-zone grill. Get it hot (400-450°F). Put the legs directly over the flame for about 5 minutes per side, until the skin looks good and has some char marks. Then move them to the cooler side (indirect), close the lid, and let them finish for another 15-20 minutes. Use a thermometer — don’t guess.

One zone only? Keep the lid on and rotate the legs frequently, but it’s harder to avoid flare-ups. Two zones is worth the setup.

Future you wants crispy legs that aren’t raw in the middle.