Chicken legs should be grilled at medium and high heat over a split fire. The high heat causes some of the fat to melt off the meat, resulting in a slightly charred skin. The medium heat cooks the chicken thoroughly without burning.
Chicken legs can be seasoned with a spice rub before grilling. Flavors such as fennel and herbes de provence pair well with chicken. To prepare chicken legs for the grill, use a food processor to pulse the fennel, herbes de provence, and salt and pepper in a food processor. Rub the spice mix all over the chicken legs, on the inside and outside of the skin. Oil the grill grate before placing the meat on the grill. Cook the chicken legs on high heat for five minutes, turning the meat often. Then, cook the chicken on medium heat for five minutes, turning the meat occasionally to ensure even cooking.