Grilled Chicken Drumsticks
Add Preferred SourceThese Grilled Chicken Drumsticks are juicy, smoky, and exactly the kind of no-fuss barbecue chicken that tastes like summer. They come off the grill tender, sticky, and full of bold backyard flavor, with that finger-licking-good finish that makes everyone reach for one more.
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Everyone needs a reliable grilled chicken recipe, and this is one of my favorites. It’s simple enough for weeknight dinners but just as perfect for cookouts, casual get-togethers, and lazy weekends when the grill is already hot. The result is chicken that’s cooked through, deeply flavorful, and finished with those crisped, glossy edges that make grilled drumsticks so hard to resist.
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Buy Now!Make a big batch and don’t count on leftovers lasting long. They’re great straight off the grill with all your favorite sides, but they also work beautifully the next day tucked into wraps, sandwiches, or salads. This is one of those easy grilling recipes that never lets you down, and I just know you’ll love it as much as I do.
Ingredients
- Chicken drumsticks – Pat them very dry with a paper towel. Wet drumsticks won’t crisp up on the grill.
- Avocado oil – Avocado, vegetable, or canola oil all work. They handle high heat without smoking. Don’t use olive oil; it can smoke and taste bitter at grill temperatures.
- Salt – I use kosher salt.
- Black pepper – Freshly cracked black pepper tastes best, but pre-ground works.
- Smoked paprika – Smoked paprika adds smoky depth. Regular paprika works but won’t give the same flavor.
- Garlic powder – Not garlic salt, or the drumsticks will be too salty.
- Onion powder – Not onion salt, or the drumsticks will be too salty.
- Dried thyme – Dried thyme goes a long way. Measure carefully or it’ll overpower the other flavors.
- BBQ sauce – Add BBQ sauce only at the end to prevent burning. The sugars in BBQ sauce burn quickly on direct heat.
How to Make Grilled Chicken Drumsticks
Scroll down for the full recipe card with exact measurements and printable instructions.
Prepare the grill with two heat zones: a hot direct-heat side and a cooler indirect-heat side. This setup is the key to drumsticks that are cooked through without burning on the outside.
Pat the drumsticks very dry with paper towels, then place them in a large bowl. Drizzle with the avocado oil and toss until evenly coated.
In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Sprinkle the seasoning over the drumsticks and rub it in well so every piece is evenly coated.
Place the drumsticks on the cool side of the grill. Close the lid and cook for 15 to 20 minutes.
Turn the drumsticks and continue cooking on the cool side with the lid closed for another 10 to 15 minutes. This slower cooking time helps the meat cook through to the bone without scorching the skin.
Move the drumsticks to the hot side of the grill and cook for 3 to 5 minutes, turning as needed, until the skin is lightly charred and the chicken is nearly done.
Brush the drumsticks lightly with BBQ sauce using a silicone basting brush, then grill for 1 to 2 minutes more to set the glaze. Turn once if needed, but watch closely so the sauce doesn’t burn.
Transfer the drumsticks to a platter and serve immediately.
Chef Jenn’s Recipe Notes
- A digital meat thermometer is the easiest way to know when drumsticks are done. You’re looking for at least 165°F in the thickest part for tender, juicy dark meat.
- Cooking on the cool side first gives the chicken time to cook through before it gets color.
- Don’t sauce too early. BBQ sauce burns fast because of the sugar.
- If the drumsticks are especially large, give them a few extra minutes on the indirect side before moving them over the hot zone.
Serving Suggestions
Serve these grilled chicken drumsticks with coleslaw, potato salad, rice, grilled vegetables, or corn ribs. They’re also great with baked beans, mac and cheese, or a crisp cucumber salad for an easy backyard-style meal.
Storage
Store leftover drumsticks in an airtight container in the refrigerator for 3 to 4 days, or freeze them for up to 2 months. Reheat gently in the oven or shred the meat for wraps, sandwiches, or salads.
Grilled chicken drumsticks usually take me about 30 to 40 minutes total using a two-zone setup. I start them on indirect heat for 25 to 30 minutes so they cook through gently, then finish them over direct heat for 5 to 10 minutes to crisp the skin and add a little char. I always cook them to at least 165°F for tender, juicy dark meat.
Yes, and I do it all the time. You can separate the thighs and save them for another recipe, or grill the leg quarters whole if you want a heartier option. Just know they’ll take longer to cook since they’re thicker, so give them extra time on the indirect side before finishing over direct heat.
I like to let the drumsticks sit on the counter for about 30 minutes before grilling to take the chill off so they cook more evenly. Then I cook them over indirect heat first and finish over direct heat for that crisp skin. I always wait until the last few minutes to brush on BBQ sauce so it doesn’t burn.
Grilled Chicken Drumsticks
Ingredients
- 2 pounds chicken drumsticks
- 1 tablespoon avocado oil or any high-heat oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- BBQ sauce for brushing after cooking
Instructions
- Prepare the grill with a hot zone and a cool zone.
- Pat the drumsticks dry and coat them with the avocado oil.
- Mix the salt, pepper, smoked paprika, garlic powder, onion powder, and thyme, then rub the seasoning all over the drumsticks.
- Place the drumsticks in the cool zone, close the lid, and cook for 15 to 20 minutes.
- Turn the drumsticks and cook for another 10 to 15 minutes with the lid closed.
- Move the drumsticks to the hot zone and cook for 3 to 5 minutes to char and finish cooking.
- Brush lightly with BBQ sauce and grill for 1 to 2 minutes to set the glaze.
- Serve immediately.
Video
Notes
Chef Jenn’s Recipe Notes
- A digital meat thermometer is the easiest way to know when drumsticks are done. You’re looking for at least 165°F in the thickest part for tender, juicy dark meat.
- Cooking on the cool side first gives the chicken time to cook through before it gets color.
- Don’t sauce too early. BBQ sauce burns fast because of the sugar.
- If the drumsticks are especially large, give them a few extra minutes on the indirect side before moving them over the hot zone.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
