Grilled Chicken Drumsticks
This post may contain affiliate links. See my disclosure policy.
My grilled chicken drumsticks are always the first to go at any cookout or BBQ. I season them simply to let the natural flavor shine. The chicken has ultra-crisp skin and juicy meat. The best part? They’re ready in under 25 minutes.
Unlike most of my friends and peers, I didn’t grow up grilling chicken breasts or thighs. Instead, chicken drumsticks were our go-to. Dad’s recipe marinated them in Asian spices, and Mom’s would lean towards Mediterranean flavors. I drew inspiration from both, along with some tricks I learned in culinary school, to share my version.
The trick to getting ultra crispy skin is to avoid liquid ingredients. This means no honey or soy, which most drumstick recipes call for (and often result in burnt chicken). Instead, I use a simple spice combo and a secret ingredient, brown sugar, which ensures the exterior caramelizes beautifully, leaving you with shatteringly crispy skin, while keeping the inside moist and juicy.
Table of Contents
Arman’s recipe highlights
Genuinely quick. In testing, I did a batch with my chicken drumstick marinade (for an hour), and while delicious, the chicken cooks up so much better when seasoned just before grilling.
Tried and true. Chicken drumsticks can be finicky to cook well, but I’ll walk you through the whole process with a step-by-step video in the recipe card, so you’ll make the best grilled drumsticks all the time.
Perfect for any occasion. I’ve grilled these drumsticks for cookouts, weeknight dinners, and even summer BBQs. You don’t even need a charcoal grill- I often just cook them up in a grill pan.
Key Ingredients and Tips
- 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 works, but I’d avoid liquid sweeteners like honey or maple syrup. These two are prone to burning very quickly, leaving you with blackened skin and undercooked meat.
- Spices. I’m using garlic powder, onion powder, kosher salt, black pepper, and dried oregano.
Recipe variation
Customize the dry rub. Use any spices and herbs you like. Try red pepper flakes, cayenne pepper, Cajun seasoning, paprika, or even some lemon pepper.
How to make
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 5 minutes to ensure even cooking and char.
Step 3- Rest and serve. Once cooked, let the drumsticks rest for a few minutes, then serve warm with your favorite side dish.
No outdoor grill? No problem!
There is a reason I make these drumsticks for my family year-round: a grill pan! If you don’t own a grill, you can easily whip these up on one. The only difference is that you’ll need to generously grease the pan and turn the chicken regularly during cooking.
Alternatively, you can oven-bake them! Check out my baked chicken legs for that.
Pro recipe tips
- You’ll know the chicken is fully cooked when its internal temperature reaches 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 the chicken dry with a paper towel to ensure the spices stick and also for maximum crispness. Remember, even a tiny bit of moisture left on them can affect the crispiness.
- 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, causing you to lose that beautiful crust when you try to flip it.
- Don’t forget to flip the chicken multiple times as it cooks; this helps it cook evenly.
Storage instructions
To store. Place leftovers in an airtight container or a ziplock bag as soon as they cool. Refrigerate for 3-4 days.
To freeze. Place the drumsticks in a ziplock bag and store them in the freezer for up to 2 months.
More grilled chicken recipes
Grilled Chicken Drumsticks
Video
Ingredients
- 6 chicken drumsticks skin-on
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
Instructions
- Preheat the grill to medium-high heat. Pat the chicken drumsticks dry, ensuring they are completely dry.
- While the grill is heating up, combine the brown sugar, salt, pepper, garlic powder, onion powder, and oregano in a bowl. Dredge the chicken in the spice mix.
- Once the grill is hot, brush some oil, then arrange the chicken drumsticks over it and grill for 20 minutes, flipping every 5 minutes until cooked through (the chicken should reach an internal temperature of 165F).
- Let the chicken rest for 5 minutes before serving.
Uu chicken with sugar.
It must be so tasty. I can make this for lumch this week.
Thank you❤️
Hi..
Can we bake this.. if so what time & temperatures plz ❤️
Thx
Yes! Here is a good recipe to follow for it- https://thebigmansworld.com/baked-chicken-legs/