These grilled chicken drumsticks come off the grill with crispy, flavorful skin and juicy meat that practically falls off the bone. They're easy to season, hard to overcook, and one of my favorite dinners to throw on the grill all summer long.
Grilled Chicken Legs
Chicken kabobs feel like a weekend project, but grilled chicken drumsticks are one of those dinners I can pull off on a weeknight. They're one of the most forgiving cuts to grill, staying juicy and flavorful even if they cook a little longer when I get sidetracked with my kids’ homework. I coat them in olive oil and a few pantry spices, making the skin super delicious, and they come out juicy and tender inside.
Ingredients
The chicken drumsticks are coated in olive oil, which helps the seasonings stick, and spices like smoked paprika (regular works too) for flavor; garlic powder and onion powder build a savory base, and a little cumin adds warmth.
How to Grill Chicken Drumsticks
- Season the drumsticks.
Pat them dry with paper towels to help the seasoning stick better. Then, mix the olive oil with the spices in a bowl and coat them. If you can, rub some of the seasoning under the skin so the flavor gets into the meat instead of staying only on the surface. - Preheat the grill.
The grill temperature for drumsticks should be between 375°F and 400°F. That's hot enough to brown the outside while giving the inside time to cook through. - Grill them.
Cook them with the lid closed for 25 to 30 minutes, turning every 7 to 10 minutes so they brown evenly on all sides. They’re done at 175F, but don’t worry if they cook higher (to 180-185F); unlike chicken breasts, drumsticks stay juicy and actually become more tender as the dark meat finishes cooking.
Laura’s Grilled Chicken Tips
No. Thaw them completely first, so they cook evenly, and the seasoning sticks properly.
Yes. Patting the drumsticks dry helps the wet rub stick to the skin instead of sliding off, and it helps the skin brown better on the grill.
No. The olive oil is already mixed into the wet rub. Just make sure your grill grates are clean and lightly oiled.
Use grill tongs to lift the drumstick off the heat, then insert a meat thermometer into the thickest part of the drumstick, avoiding the bone. They're ready at 175°F, but I actually like them closer to 180 to 185°F because the dark meat becomes even more tender and starts to pull away from the bone.
Grilled Chicken Drumsticks
Ingredients
- 8 chicken drumsticks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Prep:
- Pat the chicken drumsticks dry with paper towels. This helps the wet rub stick to the chicken and helps the skin cook better on the grill.
- In a large bowl, mix the olive oil, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper to create a wet rub.
- Add the drumsticks to the bowl and toss to coat on all sides. Tip: rub some of the seasoning under the skin where you can, so the flavor gets into the meat rather than just on the outside. Let the chicken sit in the rub while the grill preheats.
Grill:
- Preheat the grill to medium-high heat, about 375-400°F. Clean the grates, then grease them so the chicken doesn't stick.
- Place the drumsticks on the grill, leaving a little space between each piece. Grill with the lid closed for 25 to 30 minutes, turning them a couple of times (every 7 to 10 minutes), so all sides are browned evenly, and the chicken reaches at least 175F. Unlike chicken breasts, drumsticks don't dry out, so it's ok if they cook closer to 180-185F.
- Remove the drumsticks from the grill and let them rest for 5 minutes before serving.
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Sharon says
I love grilled dinners during the summer… I’ll make these chicken drumsticks tonight!