35-Minute BBQ Chicken Legs with Honey-Mustard Glaze – Irresistible!

There’s nothing like the smell of BBQ chicken legs sizzling on the grill on a warm summer evening. My honey-mustard glazed version is the perfect balance of sweet and tangy, with just enough smokiness to make your taste buds dance. I’ve been making this recipe for years – ever since my dad showed me his secret glaze trick that makes the chicken skin crisp up beautifully while keeping the meat juicy. The best part? It’s ridiculously easy. Just whip up the simple glaze, slap those chicken legs on the grill, and throw some corn on the cob alongside them. In about half an hour, you’ve got a complete meal that tastes like you spent all day cooking.

Why You’ll Love BBQ Chicken Legs with Honey-Mustard Glaze and Corn on the Cob

This recipe has been my summer go-to for good reason – it checks all the boxes for an easy, crowd-pleasing meal. Here’s why it’ll become your favorite too:

• Fast weeknight magic: From fridge to table in just 35 minutes – perfect when you’re craving BBQ but don’t want to babysit the grill all afternoon
• That sweet-tangy kick: The honey-mustard glaze caramelizes beautifully while keeping the chicken moist – it’s like summer fireworks in your mouth
• No fancy skills needed: If you can turn chicken legs with tongs, you’ve got this recipe mastered
• Complete meal: The corn cooks right alongside the chicken – minimal dishes, maximum flavor

Trust me, your family will beg you to make this all season long!

Ingredients for BBQ Chicken Legs with Honey-Mustard Glaze and Corn on the Cob

Here’s what you’ll need to make this summer classic – all simple ingredients that pack a ton of flavor:

• 4 chicken legs (skin-on): The skin crisps up beautifully on the grill, so don’t skip it!
• 1/4 cup honey: Use good-quality honey for the best caramelization
• 2 tbsp Dijon mustard: Adds that perfect tangy kick
• 1 tbsp apple cider vinegar: Balances the sweetness and helps tenderize the chicken
• 1 tsp smoked paprika: Gives that irresistible smoky flavor
• 1/2 tsp garlic powder: Because everything’s better with garlic
• 1/2 tsp salt: Enhances all the flavors
• 1/4 tsp black pepper: Just enough heat to keep things interesting
• 2 ears of corn, husked: Fresh summer corn is a must
• 1 tbsp olive oil: For brushing the corn before grilling

That’s it! Simple, fresh ingredients that come together to create something truly special.

Equipment You’ll Need

You won’t need any fancy gadgets for this recipe – just these basic tools that most home cooks already have:

• Grill: Charcoal or gas both work great
• Tongs: For flipping those chicken legs safely
• Mixing bowl: To whip up the honey-mustard glaze
• Basting brush: For applying that delicious glaze
• Meat thermometer: Takes the guesswork out of doneness

That’s really all you need to make this summer BBQ magic happen!

How to Make BBQ Chicken Legs with Honey-Mustard Glaze and Corn on the Cob

Ready to transform simple ingredients into a showstopping summer meal? Here’s my step-by-step method for perfect BBQ chicken legs with honey-mustard glaze and corn on the cob – it’s easier than you think!

Preparing the Honey-Mustard Glaze

First, let’s make that magical glaze! In a medium bowl, whisk together the honey, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper. Taste it – if you want it sweeter, add a bit more honey. Prefer more tang? Throw in another teaspoon of mustard. This glaze is super forgiving, so adjust it to your taste. Set aside half for basting and half for serving – trust me, you’ll want that extra for dipping!

Grilling the Chicken Legs

Fire up your grill to medium-high heat (about 375-400°F). Pat those chicken legs dry with paper towels – this helps the skin get nice and crispy. Brush them generously with half of your glaze. Place them on the grill skin-side down first. Grill for about 10-12 minutes per side, turning every 5 minutes and basting with more glaze each time. The sugar in the glaze means it can burn easily, so keep an eye on it! Your chicken is done when it reaches 165°F at the thickest part (not touching bone) and the skin is beautifully caramelized.

Grilling the Corn on the Cob

While the chicken cooks, let’s prep the corn. I like to soak the husked ears in cold water for 10 minutes first – this gives them extra moisture so they don’t dry out on the grill. Pat them dry, then brush lightly with olive oil and sprinkle with a pinch of salt. Toss them on the grill alongside the chicken, turning occasionally, for about 10-12 minutes total. You’ll know they’re ready when they get those gorgeous char marks and the kernels are bright yellow and slightly tender. Easy peasy!

Tips for Perfect BBQ Chicken Legs with Honey-Mustard Glaze and Corn on the Cob

After years of perfecting this recipe (and plenty of trial and error!), I’ve learned a few tricks that make all the difference:

• Let the chicken rest: After grilling, give those legs 5 minutes to relax – the juices redistribute so every bite stays moist
• Double-duty glaze: Reserve half the glaze for serving – it makes an amazing dipping sauce for both the chicken and corn
• Corn soaking secret: That 10-minute water bath prevents dried-out kernels – don’t skip it!
• Watch the heat: If your glaze starts burning, move chicken to cooler grill spots or reduce heat slightly
• Prep ahead: Make the glaze up to 3 days early and store in the fridge – just give it a good stir before using

Follow these simple tips, and you’ll get restaurant-quality results every time!

Serving Suggestions

This BBQ chicken and corn combo practically begs for classic summer sides! I love serving mine with:

• Creamy coleslaw: The cool crunch balances the glaze’s sweetness perfectly
• Grilled potato wedges: Cook ’em alongside the corn for minimal effort
• Simple green salad: Dressed lightly with lemon vinaigrette

Don’t forget extra napkins – sticky fingers mean you’re doing it right!

Storage and Reheating

Got leftovers? No problem! Store any extra chicken and corn in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat the chicken in a 350°F oven for about 10 minutes – this keeps it crispy instead of soggy. The corn? Just pop it in the microwave for 30 seconds or grill it briefly to revive those charred flavors. Easy as that!

Nutritional Information

Here’s the nutritional breakdown per serving (2 chicken legs + 1 ear of corn). Remember, these values are estimates and may vary slightly based on your specific ingredients and portion sizes.

Frequently Asked Questions

Over the years, I’ve gotten all sorts of questions about this BBQ chicken recipe – here are answers to the ones that pop up most often:

Can I use chicken thighs instead of legs?
Absolutely! Thighs work great with this honey-mustard glaze – just adjust grilling time to about 25-30 minutes since they’re thicker. The skin gets extra crispy, which I love.

How can I make the glaze spicier?
Easy! Add a pinch of cayenne pepper or a dash of hot sauce to the mix. My dad always throws in a teaspoon of sriracha – gives it the perfect kick without overpowering the honey.

What if I don’t have a grill?
No worries! You can bake the chicken at 400°F for 30-35 minutes, broiling the last 2 minutes for crispness. Corn roasts beautifully in the oven too – just wrap it in foil with a pat of butter.

Can I make this ahead for a party?
Totally! Prep the glaze up to 3 days early, and you can even coat the chicken in half the glaze a few hours before grilling. Just wait to baste with the remaining glaze until you’re cooking.

Share Your BBQ Chicken Legs with Honey-Mustard Glaze and Corn on the Cob

Did you make this summer favorite? I’d love to hear how it turned out! Snap a pic of your sticky-fingered masterpiece and tag me – or leave a comment below telling me your favorite part. Happy grilling!

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