To make simple grilled frog legs, marinate cleaned frog legs for at least three hours in the refrigerator, turning the legs once or twice. Preheat the grill to medium heat, clean and oil the grates, and grill the drained frog legs for approximately three to four minutes per side. The legs are fully cooked once the meat loses it pink color and begins pulling away from the bones.
Before grilling, season the frog legs generously with salt and pepper and any desired herbs or dried seasonings. Infuse the frog legs with fresh citrus flavor by marinating the meat in a combination of the zest and juice from half a lemon, 1/2 cup vegetable oil, 3 tablespoons of red onion and 1 teaspoon of dried basil leaves. Whisk in 1 teaspoon dry mustard and 2 tablespoons chopped fresh parsley. Alternatively, give the frog meat a sweet-savory kick by marinating it in a combination of 6 tablespoons honey mixed with 6 tablespoons soy sauce. Add 2 minced garlic cloves, 3 tablespoons sliced scallions, sliced ginger, and salt and pepper to taste.
To prevent the delicate meat from sticking to the grill's grates, place aluminum foil over the grates. Drizzle unused marinade over the frog legs to add extra flavor.