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Nothing beats this simple Grilled Chicken Drumsticks recipe. Classic flavor, crispy skin and tender, fall of the bone chicken drumsticks that will steal the show. Only 5 minutes to prep and easy to cook, but all the delicious flavor everyone at the BBQ will love!
This is my summer of the grill. Aside from this Spinach and Feta Turkey Burger and some Steak Kebabs, I am lacking in grilling skills since my husband is the grill master.
No more! These simple and delicious Grilled Chicken Drumsticks are the kickoff of grilling season and I could not be happier to be firing up the grill on my own. Get ready for lots more!
Try this Lemon Pepper Grilled Chicken too!
Why You Will Love These Chicken Drumsticks:
- They only require 5 minutes of prep. Add some oil, rub in the spices and you are set for the grill. Making these grilled chicken drumsticks will not take much of your time at all.
- Super simple to make and so flavorful. The only requirement when making these is to flip every 5 minutes or so. That is it. For that little amount of work, the tender, delicious chicken is so worth it!
- Chicken legs are a great source of iron and zinc and other essential nutrients. Dark chicken meat is often deemed unhealthy, but it is not at all. Chicken legs contain higher quantities of B vitamins, iron and zinc. The fat content is slightly higher, but fat is not the enemy it once was and the fats are healthier than other fat sources.
- Great for meal prep. You can season and prep the chicken drumsticks up to 24 hours in advance and then toss them on the grill when ready. You can then set it aside wrapped in the fridge for a great protein for much of the week!
What You Will Need:
- chicken drumsticks: chicken legs and drumsticks are often thought of as the same thing, but they technically are not. A chicken leg technically includes the thigh and drumstick. So if you request chicken legs instead of drumsticks, you will end up with a lot more chicken.
- olive oil: I like olive oil but you could use avocado oil or another favorite cooking oil if desired.
- seasoning: garlic, onion powder, ground mustard, and smoked paprika. If you don’t have smoked paprika, regular will work, but the flavor will not be nearly the same. Big fan of smoked paprika here! Cayenne is included, but just a touch. You can adjust to your desired spice level. Salt and pepper as well of course!
How to Make These Grilled Chicken Drumsticks:
Start by preparing the chicken drumsticks. Pat them dry to start. Add the oil by brushing evenly over all of the drumsticks, on all sides. Mix the salt, pepper and spices together and then rub all over the chicken, including under the skin for optimal flavor.
Preheat your grill while the chicken sits allowing it to come to room temperature if you allow it to sit in the fridge until ready to cook.
Once grill is preheated to around 400°F to 450°F, clean and oil it so the chicken drumsticks don’t stick.
Place the chicken on the oiled grill and allow to cook for about 25 minutes, flipping every 5 minutes. Cook to internal temperature of about 185°F.
Set the grilled drumsticks on a warm plate and allow to rest for about 5 minutes before serving with all of your favorite sides.
Recipe Tips:
- Let chicken legs come to room temperature before grilling. For even cooking, allow your meat to come to room temperature before throwing it on the grill.
- Add the spices under the skin as well as on top for optimal flavor. Don’t skip under the skin when adding seasoning to your grilled chicken legs. Not everyone eats the skin, so you want flavor under the skin as well.
- Cook your drumsticks to 185°F. While chicken is safe to eat at 165°F, it is ideal to cook your drumsticks to 185°F. Cooking them to 185°F actually makes the meat more tender and keeps it from getting stringy.
- Pat the chicken dry before seasoning. If your drumsticks are dry before oiling and seasoning, the skin will cook up nice and crispy. Don’t skip this part as it is simple, but very necessary to avoid mushy chicken skin.
- Oil your grill to prevent sticking. The chicken tends to stick to the grill fairly easily. You can use the onion method to help make your grill non-stick or spread some oil over the grill. I prefer the oil, but some people swear by using an onion.
Grilled Chicken Leg Variations:
These grilled drumsticks are my absolute favorite for a simple, classic chicken dish. If you want some fun ways to vary it, try the following:
- Smother with your favorite BBQ sauce in the last 10 minutes of grilling.
- Glaze the chicken with honey. Want a kick? Use everyone’s new favorite, hot honey.
- Bring out the dips: ranch dressing, honey mustard, and more.
- Add a touch of another herb or spice. I like to add some oregano or Italian seasoning sometimes to vary the flavor. If doing so, I skip the smoked paprika and use regular paprika instead.
What To Serve with These Grilled Drumsticks:
When grilling season hits, I am all about the sides. These are some of my very favorites:
- Pasta salads are a must for me. This Tortellini Caprese Pasta Salad is my FAVORITE. Also, Sun-Dried Tomato Pasta Salad or Tomato Basil Pasta Salad.
- Some Cajun Potato Salad is a great option as well.
- If you want another grilled side, Street Corn with Garlic Feta Butter will pair nicely.
- This Lemon Orzo Salad is another great option to pair with these grilled chicken drumsticks!
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Grilled Chicken Drumsticks
Ingredients
- 6-8 chicken legs, (drumsticks)
- 2 T olive oil
- 1 – 1 1/2 tsp garlic powder, I like lots of garlic!
- 1/2 tsp onion powder
- 3/4 tsp smoked paprika
- 1/2 tsp ground mustard
- 1/4 tsp cayenne, adjust to desired spice level
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat grill. You will want the grill heated to medium-high heat, a temperature of 400°F- 450°F.
- While the grill preheats, pat the chicken drumsticks dry. Brush all sides evenly with olive oil. Mix all the spices, salt and pepper together. Gently rub the spice mix into all sides of the drumsticks, including under the skin.
- Once grill is preheated, clean and oil it to make it nonstick. Arrange the chicken drumsticks over the grill, spacing out. Cook for about 25 minutes, flipping every 5 minutes, until the internal temperature reaches 185°F.
- Remove from the grill and allow to rest for about 5 minutes before serving.
- Store leftovers tightly wrapped in foil in the refrigerator for about 4 days.
Notes
- Let chicken legs come to room temperature before grilling. For even cooking, allow your meat to come to room temperature before throwing it on the grill.
- Add the spices under the skin as well as on top for optimal flavor. Don’t skip under the skin when adding seasoning to your grilled chicken legs. Not everyone eats the skin, so you want flavor under the skin as well.
- Cook your drumsticks to 185°F. While chicken is safe to eat at 165°F, it is ideal to cook your drumsticks to 185°F. Cooking them to 185°F actually makes the meat more tender and keeps it from getting stringy.
- Pat the chicken dry before seasoning. If your drumsticks are dry before oiling and seasoning, the skin will cook up nice and crispy. Don’t skip this part as it is simple, but very necessary to avoid mushy chicken skin.
- Oil your grill to prevent sticking. The chicken tends to stick to the grill fairly easily. You can use the onion method to help make your grill non-stick or spread some oil over the grill. I prefer the oil, but some people swear by using an onion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Easy and delicious. It’s our go to recipe.
Love it!! We plan on making them this weekend!
We loved this recipe! This is a “do again” dinner.
Yes! Yes! Yes! Love that so much!!
So nice.
Happy to hear it!
This was the best. So easy. Cooked on medium heat on the grill. Only took 15 min for my chicken legs to cook. Was teaching my 17 yo son how to cook chicken on the grill. Telling him to turn the chicken every 5 min. He gave instructions to Alexa for all the timing. Outcome: The best grilled chicken legs and so easy to make. My son was thrilled to have made the most delicious chicken legs on the grill on his first grilling experience cooking on his own.
This comment made my whole day!! This is just so great to hear!!!
Yummy and quick with chicken drummettes which have a high surface area to meat ratio. 😀 12 minutes in a George Foreman Grill with moist results and a finish temp of about 180F; rotated chicken 90 deg once. Served cold with a pasta salad. I’m puting this spice rub into its own spice bottle. Easy peasy and tasty in a balanced/complex way.
So great to hear this, Juliet! And love that the George Foreman grill did great!
It was honestly the best chicken I ever ate; I cooked it till around 165 degrees; it tasted amazing; a party in your mouth!
Now that is what I am talking about! Thanks so much for sharing!
This recipe is truly the best drumsticks I have ever had! Simple to make and not much time involved. Will definitely be making them again!!
Yay!!! I am so so happy to hear this! One of our family favorites
I removed the skins first – neither of us eat those. We cooked on low, so it took some time. Honestly? The BEST ever chicken drumsticks I’ve had! This would be great for a pot luck.picnic or church supper. My husband, the “all beef and potatoes” guy, says “these are to die for.” You know I’m making these again! And again.
Yay!!!! This is so good to hear! Husband approval from a beef man is huge in my opinion!!