Whisk all the ingredients for the marinade together in a mixing bowl. Place chicken legs into a large zip-top bag and pour in the marinade.
Get as much air out of the bag as you can and close it completely. Mix the chicken and the marinade and lay the bag down on the side in a baking dish. Place into the refrigerator to marinate for 4-6 hours or overnight.
Set up your grill for a two temperature zone whether it’s gas or charcoal. Take chicken out of the marinade and let most of the liquid drip back into the bag. Spray the chicken with some cooking spray and place it on the grill over direct heat.
Let it cook over direct heat and turn each leg a quarter of the way every 4-5 minutes. (If it’s browning too fast, turn it more frequently.)
When chicken is nicely browned on all the sides, check the internal temperature of the biggest piece and move it over to the cooler side of the grill to finish cooking.
Close the lid and let it cook for about 10 minutes. Flip each chicken leg and let it cook more until it reaches about 175°-180° internal temperature.
Marinade: Right after you placed the chicken on the grill, pour the marinade into a sauce pot and bring it to simmer either on stove-top or on the grill. (If using a grill, make sure the sauce pot is grill friendly.) Let it simmer for about 10 minutes and then brush it onto the chicken once it’s over on the cooler side.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation. This is also calculated for the chicken and the marinade together.