🔥 Sunday Blaze Grilled Garlic Parmesan Chicken

Some nights call for something a little different from the usual sweet and smoky BBQ. This recipe came from one of those nights — the grill was hot, the chicken legs were ready, and I wanted a bold, savory twist. That’s when the buttery richness of garlic parmesan met the smokiness of the grill. The result? Crispy-skinned chicken coated in a velvety glaze that soaks into every bite. Whether you’re firing up a gas grill on a busy weeknight or taking your time with charcoal on a Sunday afternoon, this is one you’ll keep in your back pocket for when you want to surprise your taste buds — and your guests.

Servings: 4–6
Prep Time: 15 min
Cook Time: 35–40 min

Ingredients

For the chicken:

• 3 lbs chicken legs (drumsticks)

• 2 tbsp Uncle Clarence BBQ Season All all-purpose seasoning

• Salt, black pepper, and garlic powder — to taste

• 1 tbsp olive oil

For the garlic parmesan glaze:

• 4 tbsp unsalted butter

• 5 cloves garlic, minced

• ½ cup freshly grated parmesan cheese

• ¼ cup heavy cream (or chicken stock for lighter glaze)

• 2 tbsp chopped fresh parsley

• ½ tsp red pepper flakes (optional for heat)

Instructions

1. Preheat the grill

• Gas grill: Set burners to medium-high heat (around 375–400°F).

• Charcoal: Prepare a two-zone fire — coals on one side for direct heat, empty side for indirect cooking.

2. Season the chicken

• Pat chicken legs dry.

• Drizzle with olive oil.

• Sprinkle generously with Uncle Clarence BBQ Season All, then add salt, black pepper, and garlic powder to taste for an extra kick.

3. Grill the chicken

• Place chicken over indirect heat, cover, and cook for 25–30 minutes, turning occasionally, until internal temp reaches 165°F.

• Move chicken over direct heat for the last 5–7 minutes to crisp the skin, turning to avoid burning.

4. Make the garlic parmesan glaze

• In a small saucepan over medium heat, melt butter.

• Add minced garlic and cook until fragrant, about 1 minute.

• Stir in cream (or stock) and parmesan; whisk until smooth.

• Add parsley and red pepper flakes (if using). Keep warm.

5. Glaze and serve

• Transfer hot chicken to a large bowl.

• Pour glaze over and toss to coat evenly.

• Serve immediately with extra parmesan sprinkled on top.

Grill Master Tip:

For extra flavor, toss a small handful of wood chips onto the charcoal or into a smoker box on a gas grill — hickory or applewood work beautifully with parmesan and garlic.

Grill Trick:

To lock in maximum juiciness, let the chicken rest for 5 minutes before tossing in the glaze. Resting allows the juices to redistribute so every bite stays moist. Then, toss in the hot glaze so it clings perfectly to the crisp skin without sliding off.