Grilled Chicken Drumsticks

There’s nothing like the smell of Grilled Chicken Drumsticks sizzling on a hot summer day that smoky char, the crispy skin, the way the spices mingle with the grill marks. I’ve been perfecting this simple recipe for years, and I’m convinced it’s the easiest way to get juicy, flavorful chicken every single time. You don’t need fancy techniques or complicated marinades just good old drumsticks, a killer spice rub, and a little patience by the grill. Whether it’s a backyard barbecue or just Tuesday night dinner, these drumsticks will have everyone licking their fingers and asking for seconds.

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Why You’ll Love These Grilled Chicken Drumsticks

Let me tell you why these drumsticks are about to become your go-to grill recipe:

• Effortless prep: Just pat ’em dry, rub ’em down, and toss them on the grill – no marinating required (though you can if you want!)
• Unbeatable texture: That crispy skin? The juicy meat that falls right off the bone? Pure magic every time.
• Customizable flavors: My spice blend is just the starting point – make it yours by adjusting the heat or adding your favorite herbs.
• Crowd-pleaser: Kids devour them, adults rave about them, and they’re always the first to disappear at potlucks.
• Budget-friendly: Drumsticks give you way more flavor bang for your buck than chicken breasts.

The best part? Even if you’re not a grill master, this recipe is foolproof. I’ve burned my fair share of chicken over the years, and these drumsticks are forgiving enough to survive any learning curve.

Add a fresh touch with our sweet and spicy Grilled Pineapple Salsa for a tropical BBQ twist.

Ingredients for Grilled Chicken Drumsticks

Here’s everything you’ll need to make these irresistible drumsticks – I promise it’s all pantry staples you probably already have:

• 6–8 chicken drumsticks (look for plump ones with nice skin)
• 2 tablespoons olive oil (the good stuff helps the spices stick)
• 1–1½ teaspoons garlic powder (I always lean heavy on this – trust me)
• ½ teaspoon onion powder (that secret umami boost)
• ¾ teaspoon smoked paprika (this is what gives that BBQ vibe)
• ½ teaspoon ground mustard (don’t skip – it makes flavors pop)
• ¼ teaspoon cayenne pepper (adjust up if you like heat)
• ½ teaspoon salt (I use kosher)
• ½ teaspoon black pepper (freshly cracked is best)

See? Nothing fancy – just big flavor ingredients that work together perfectly. The measurements are guidelines – I often just shake and eyeball it straight onto the chicken when I’m feeling lazy!

Equipment You’ll Need

You won’t need anything fancy for these grilled chicken drumsticks just the basics every backyard chef should have:

• A grill (charcoal for that authentic smoky flavor, or gas for convenience)
• Tongs (those flimsy ones won’t cut it get sturdy ones to flip without tearing the skin)
• Meat thermometer (no guessing games—this is your ticket to perfect juiciness)
• Mixing bowl (for tossing the drumsticks with oil and spices)

That’s it! Well, maybe some napkins too things are about to get deliciously messy.

How to Make Grilled Chicken Drumsticks

Alright, let’s get these beauties on the grill! Follow these simple steps, and you’ll have perfect drumsticks every time. I’ve burned enough chicken in my life to know exactly and and more importantly, what doesn’t.

Prepping the Chicken

First things first grab those drumsticks and pat them really dry with paper towels. This is the secret to getting that crispy skin we all crave. Then, brush them all over with olive oil this helps the spices stick and prevents sticking to the grill.

Seasoning the Drumsticks

Now for the fun part—the spice rub! Mix all those gorgeous spices together in a bowl (I just use my hands—who needs extra dishes?). Rub it all over each drumstick, getting under the skin if you can. Don’t be shy really massage those flavors in there!

Grilling to Perfection

Fire up that grill to medium-high (400°F–450°F) and clean those grates well—nobody wants last week’s burger remnants on their chicken. Place the drumsticks on the grill, leaving space between them. Turn every 5 minutes—this prevents burning and ensures even cooking. They’re done when the internal temp hits 185°F (trust your thermometer!) and the skin is beautifully crispy and charred in spots.

Tips for the Best Grilled Chicken Drumsticks

After flipping thousands of drumsticks over the years, I’ve learned a few tricks that make all the difference:

• Give ’em space! Crowding the grill steams the chicken instead of giving it that perfect crispy skin. If you have to, cook in batches.
• Thermometer is key – 185°F is the magic number where the meat slides right off the bone but stays juicy. Don’t guess!
• Let them rest for at least 5 minutes after grilling. I know it’s hard to wait, but this keeps all those juices inside.
• Watch for flare-ups – keep a spray bottle of water handy to tame any flames that might char your chicken too much.
• Go skin-side first when placing on the grill – that initial high heat renders the fat perfectly for extra crispiness.

One more thing – don’t stress about perfection! Even my “mess-ups” still taste amazing. That’s the beauty of drumsticks – they’re practically foolproof.

Turn your side into a full meal by serving it with our smoky BBQ Chicken Flatbreads.

Serving Suggestions

These grilled drumsticks play well with so many sides! My must-haves? Buttery cornbread (for mopping up juices), tangy coleslaw (that crunch contrast!), and charred veggies straight from the grill. For summer picnics, I’ll throw in potato salad and baked beans – the perfect BBQ plate. And don’t forget plenty of napkins – things are about to get gloriously messy!

Storing and Reheating Grilled Chicken Drumsticks

Leftovers? (As if!) But if you somehow have extra drumsticks, wrap them tightly in foil and refrigerate for up to 4 days. To reheat, I swear by the oven – 350°F for about 15 minutes brings back that crispy skin. The microwave works in a pinch, but expect softer skin.

Pro tip: Chop cold leftovers for next-day chicken salad – game changer!

Nutritional Information

Here’s the scoop on what you’re getting with these delicious grilled drumsticks (per serving, about 1 drumstick):

• Calories: Around 180
• Protein: A whopping 22g – perfect for post-workout fuel
• Fat: 10g (mostly the good-for-you unsaturated kind from the olive oil)
• Carbs: Just 1g – basically negligible
• Sodium: About 300mg (less if you go easy on the salt)

Now, let’s be real – these numbers are estimates. Your actual nutrition will vary based on the size of your drumsticks, exact oil amount, and whether you lick your fingers clean (I always do!). But here’s what matters: you’re getting lean protein with minimal carbs and no weird additives – just honest, tasty chicken the way nature intended.

Pro tip: If you’re watching calories, you can reduce the oil slightly – but don’t skip it entirely, or you’ll lose that amazing crispy skin we all love!

Grilled Chicken Drumsticks FAQs

I get asked these questions all the time at cookouts, here’s everything I’ve learned about grilling perfect drumsticks:

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