Grilled Chicken Drumsticks Perfect Every Time

Love grilling recipes? Try my grilled pork tenderloin, grilled beef tenderloin, grilled swordfish, and grilled chicken wings next. Thank goodness for grilling season because my family and I cannot get enough of it! While everyone has their favorite, my grilled chicken drumstick recipe has become an almost-weekly staple.

Why I love this recipe

Simple seasonings, big flavor. The chicken, some spices, and a pinch of brown sugar make these drumsticks a flavor explosion and juicy, tender texture. 25 minute cook time. Grilling chicken legs is super speedy, so there are no excuses not to whip this up. Perfect for any occasion. I’ve grilled these drumsticks for cookouts, weeknight dinners, and even summer BBQs!

Ingredients needed

Chicken drumsticks. Skin-on drumsticks (with bone) are a must for both the crispy skin and for the seasonings to stick. If you do opt for skinless drumsticks, add 1-2 tablespoons of olive oil before seasoning. Brown sugar. Adding some form of sugar caramelizes the exterior and gives it a subtle sweetness. White sugar or liquid sweeteners like honey will also work. Spices. I’m using garlic powder, onion powder, kosher salt, black pepper, and dried oregano.

How to grill chicken drumsticks

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Season. Combine oregano, sugar, spices, and salt. Dredge the chicken drumsticks in the dry rub until fully coated. Step 2- Grill. Place the drumsticks on the heated and oiled charcoal grill. Cook for 20-25 minutes, flipping the drumsticks every five minutes to get them evenly cooked and charred. Step 3- Rest and serve. Once cooked, rest the drumsticks for a few minutes and serve warm with your favorite side dish.

Arman’s recipe tips

You’ll know the chicken is fully cooked once it reaches an internal temp of 165F. You can check using a meat thermometer inserted into the thickest part of the meat. As I like to rest the drumsticks before serving, I remove them from the grill once it is around 160F (the residual heat will bring it up to 165F). Pat dry the chicken with a paper towel to ensure the spices stick and also for maximum crispness. Allow the drumsticks to come to room temperature before you place them on the grill. This helps cook the chicken evenly without the risk of it remaining raw in the very middle. Always preheat the grill. Otherwise, the chicken may stick to the grill surface, causing you to lose that beautiful crust when trying to flip it. Don’t forget to flip the chicken multiple times as it cooks, as it helps cook the chicken evenly.

Storage instructions

To store. Place leftovers in an airtight container or ziplock bag as soon as it cools. Refrigerate for 3-4 days. There is a reason why I make these drumsticks for my family year-round and that is thanks to a grill pan! If you don’t own a grill, easily whip these up using one! The only difference is that you’ll need to generously grease the pan and regularly turn the chicken during the cooking process. Alternatively, you can oven bake them! Check out my baked chicken legs for that.

Customize the dry rub. Use any spices and herbs of your choice. Try red pepper flakes, cayenne pepper, Cajun seasoning, paprika, or even some lemon pepper. Add lemon juice. Lemon juice will tenderize the chicken and add a note of zingy freshness to it. Make BBQ chicken drumsticks by basting the chicken in your favorite BBQ sauce. Use a marinade. My chicken drumstick marinade is perfect for this!

To freeze. Place the drumsticks in a ziplock bag and store in the freezer for up to 2 months.