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Chicken legs are delicious, quite a few fat slices, perfect for barbecues and keep them moist when cooking at high temperatures.Cooking chicken legs on a grill at moderate heat is the best way to grill, as the meat remains tender and moist when crispy and golden brown outside.Chicken chicken legs with fresh green vegetables or baked potatoes are a classic healthy meal.Remove the skin to reduce low fat and cholesterol levels before cooking and use fresh herbs to reduce the amount of salt needed to season the chicken.Dry the chicken leg with a clean tissue.Cover them with plastic wrap or aluminum foil and heat them to room temperature for 30 minutes.Preheat the gas or charcoal grill to 400 degrees F.If you are using a charcoal grill without a thermometer, it will take about 20 minutes.Gently brush the grill of the grill with vegetable oil to prevent sticking to it.Brush the chicken legs with vegetable oil and season with sea salt or kosher salt and fresh black pepper.Place the chicken legs in the hottest place on the grill, cook for 25 minutes, and rotate frequently with a pair of pliers to ensure even cooking.Remove the chicken leg from the grill and put it on a warm plate.Let the chicken legs rest for five minutes so that natural juices can be redistributed in the meat before serving.