Need an excuse to fire up the grill? Smoky grilled chicken drumsticks are exactly what you need! The juicy chicken legs are a perfect weeknight meal with your favorite sides and are ideal for weekly meal prep!
Key Ingredients
- Chicken Rub: Flavor the grilled chicken drumsticks with extra-virgin olive oil and homemade chicken seasoning made with garlic powder, onion powder, smoked paprika, cayenne pepper, kosher salt, and dried thyme.
- Chicken: I use chicken drumsticks, but use the recipe to make thighs, leg quarters, or a combination of chicken pieces. Whatever you choose—adjust the cooking time so the chicken cooks until it reaches 165°F (74℃), the safe internal temperature for chicken.
Additions and Substitutions
I like to keep it simple by seasoning grilled chicken drumsticks with a homemade spice blend that complements nearly any meal. That said, I often swap it out for a different spice mix to match the meal I’m serving. Here are some of my favorite chicken seasonings to get you started:
- Slap Ya Mama Seasoning Recipe
- Italian Seasoning
- Santa Maria Seasoning
- Lemon Pepper Seasoning
- Blackened Seasoning
- Taco Seasoning
- Rib Rub
- Jamaican Jerk Seasoning
Switch up the flavor of the chicken legs by brushing them with your favorite sauces before serving. I tend to rotate Carolina gold BBQ sauce, pineapple barbecue sauce, honey lemon pepper sauce, Cheerwine BBQ sauce, and raspberry chipotle BBQ sauce.
How to Make Grilled Chicken Drumsticks
The full recipe with measurements is in the recipe card below.
Step 1: Combine the ingredients for the chicken rub in a mixing bowl and set it aside.
Step 2: Use a towel to pat dry the drumsticks, then pour the chicken rub over the top and toss to combine. Cover and refrigerate for 6 hours (but at least 30 minutes).
Step 3: Preheat the grill by setting all the burners to high heat for about 10 minutes. Then, use a wooden grill scraper to clean the grates. Line the chicken onto the grill; cook until they blister for about 5 minutes. Flip, and cook the other side for 5 minutes.
Step 4: Lower the heat, but maintain an overall grill temperature of 350°F (176℃). Grill the chicken for 20 minutes. Flip, and cook the other side for 20 minutes. Remove the chicken from heat to rest for 5-10 minutes before serving.
How do you know when the chicken is done?
You can tell the chicken is cooking when it reaches a safe internal temperature of 165°F (74°C). You can check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone.
Expert Tips
- Let it marinate. Toss the chicken in olive oil and spices, then cover and refrigerate for 6 hours (at least 30 minutes) to let the flavors penetrate and work their magic.
- Cook room-temperature chicken. Remove the marinated drumsticks from the fridge 30 minutes before grilling time. Chicken at room temperature cooks more evenly.
- Use indirect heat. I use an indirect cooking method (or a reverse sear) to grill the chicken drumsticks. Start by searing the chicken over high heat to create grill marks and lock in the moisture. Move the chicken to the other side of the grill to cook at a lower temperature for longer, ensuring the inside of the chicken is juicy and cooked through without burning or overcooking the outside.
- Don’t skip the rest. Remove the chicken from the grill and rest on a cutting board, allowing the juices to redistribute within the meat for moist and tender chicken.
If you enjoy grilled chicken drumsticks, try more grill recipes from Jamil Ghar!
Serving Suggestions
- Vegetables: Corn on the Cob, Grilled Zucchini, Mashed Cauliflower, Turmeric Roasted Cauliflower, Grilled Sweet Potatoes
- Potato Salad: Southern Potato Salad, Healthy Potato Salad
- Coleslaw: Homemade Coleslaw with Mint and Cilantro, Vinegar Coleslaw
- Sides: Dutch Oven Mac and Cheese, Seasoned Rice, Baked Beans with Hamburger
- Potatoes: Roasted Potatoes, Mashed Potatoes, Air Fried Fingerling Potatoes, Baked Potatoes, French Fries, Air Fryer Red Potatoes
- Salad: Vegetable Chopped Salad, Avocado Cucumber Tomato Salad, Arugula and Spinach Salad
- Sauce: Serrano Crema, Skhug
What To Do With Leftovers
- Refrigerate: Store the leftover chicken in an airtight container for 3-4 days.
- Freeze: Let the chicken cool and transfer it to a freezer-safe container or bag. Grilled chicken drumsticks freeze for 4-6 months.
- Thaw: Defrost the chicken in the refrigerator overnight.
- Reheat: Warm defrosted or leftover chicken in the oven at 400°F (204°C) for 15 minutes.
- Repurpose: Use the leftovers for meal prep or add them to soups, stews, or casseroles for added flavor.
Frequently Asked Questions
What is the best way to grill drumsticks?
Grilling chicken drumsticks is a mouth-watering way to enjoy the versatile protein. For best results, use a reverse sear or indirect cooking method. Start by preheating your grill to high heat and searing the drumsticks on both sides to achieve a delicious crispy skin. Then, lower the grill’s heat and continue cooking until the internal temperature reaches a safe 165°F (74°C) using a food thermometer.
This way of cooking ensures that your chicken drumsticks cook to perfection, with juicy meat and a flavorful exterior. Plus, it’s an easy way to impress your guests with your grilling skills!
How long do you grill chicken drumsticks?
The cooking time for grilled chicken drumsticks depends on several factors; some things to consider before grilling is the size of the drumsticks you’re using and the overall heat of the grill (every grill is different).
I prefer searing the chicken over high heat to create a flavorful seal before lowering the heat for a longer cooking time of about 40-45 minutes, turning them occasionally for tender, juicy chicken.
However, it’s important to note that the cooking is just an estimate, and the best way to ensure that your chicken is fully cooked and safe to eat is to use a meat thermometer.
Do you leave the lid open or closed when grilling chicken drumsticks?
Ensure that your grilled chicken drumsticks cook evenly by keeping the lid closed as much as possible. Opening the lid too often can cause heat to escape, resulting in uneven cooking and longer grilling times. So, be patient and resist the urge to peek too often!
Should you season chicken legs before grilling?
Yes, get the seasoning on those chicken legs before grilling to enhance the flavor of the meat! You can use a variety of seasonings to add flavor to the chicken, including herbs, spices, marinades, and rubs. If you want to take your seasoning game to the next level, try our rib rub and blackened seasoning, which taste great on chicken. Alternatively, you can also use the marinade for our grilled tandoori chicken.
Basic seasoning before cooking highlights the natural flavors of the chicken and creates a crispy skin when grilled. Whatever seasoning you choose, apply it generously to the chicken legs and let them sit for at least 30 minutes before grilling; this allows the flavors to penetrate the meat, creating a delicious final product.
More Chicken Recipes:
Grilled Chicken Drumsticks
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1½ tablespoons garlic powder
- 1½ tablespoons onion powder
- 1½ tablespoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 8 chicken drumsticks
- Combine the ingredients for the chicken rub in a mixing bowl and set it aside.
- Use a towel to pat dry the drumsticks, then pour the chicken rub over the top and toss to combine. Cover and refrigerate for 6 hours (but at least 30 minutes).
- Preheat the grill by setting all the burners to high heat for about 10 minutes. Then, use a wooden grill scraper to clean the grates. Line the chicken onto the grill; cook until they blister for about 5 minutes. Flip, and cook the other side for 5 minutes.
- Lower the heat, but maintain an overall grill temperature of 350°F (176℃). Grill the chicken for 20 minutes. Flip, and cook the other side for 20 minutes. Remove the chicken from heat to rest for 5-10 minutes before serving. Tip: You can tell the chicken is cooking when it reaches a safe internal temperature of 165°F (74°C). You can check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone.
- Let it marinate. Toss the chicken in olive oil and spices, then cover and refrigerate for 6 hours (at least 30 minutes) to let the flavors penetrate and work their magic.
- Cook room-temperature chicken. Remove the marinated drumsticks from the fridge 30 minutes before grilling time. Chicken at room temperature cooks more evenly.
- Use indirect heat. I use an indirect cooking method (or a reverse sear) to grill the chicken drumsticks. Start by searing the chicken over high heat to create grill marks and lock in the moisture. Move the chicken to the other side of the grill to cook at a lower temperature for longer, ensuring the inside of the chicken is juicy and cooked through without burning or overcooking the outside.
- Don’t skip the rest. Remove the chicken from the grill and rest on a cutting board, allowing the juices to redistribute within the meat for moist and tender chicken.