How to Grill Chicken Drumsticks?

Chicken drumsticks can be fun and delicious when cooking a grilled chicken dinner. The meat in drumsticks is rich and juicy and will keep its skin intact. Once the drumsticks are ready, place them on the grill grate. Turn them over every five minutes. Grid l them until they reach an internal temperature of 165 or 175 degrees Fahrenheit. You can scale up the recipe if you just Jus remember that drumsticks are about the size of a standard supermarket package, so multiply the recipe by two or three to get the right amount you are grilling drumsticks on a larger scale, be sure to increase the cooking time by two or three times.

Drumsticks should be roasted over medium heat on a grill like other chicken. It will take 30 to 35 minutes to reach a surface temperature of roughly 450°.To avoid scorched skin, flip them every 5 minutes until they reach a final internal temperature of 180°-185°, ideal for drumsticks and thighs. You can lower the surface temperature, but it will take longer and cause the paint to dry faster. Cook to the proper internal temperature once more. A grill temperature of 500° or higher will not produce acceptable results.

chicken drumstick

To make the perfect grilled chicken drumsticks, start by seasoning the meat on all sides. You should cook drumsticks for approximately 25 minutes on medium-high heat. Use a meat thermometer to check the internal temperature of the chicken drumsticks. Please ensure the drumsticks reach a minimum internal temperature of 165 degrees F.

Remove them from the refrigerator about half an hour before grilling to allow them to come to room temperature if you do not want to use a marinade. A dry rub will do the trick; it adds a lot of flavors and is quick and easy to make. To place the marinade. Use delicious brine. Brine flavor and tenderize meat. Indirect heat crisps chicken drumstick skin and render fat.

How to Grill Chicken Drumsticks?

When grilling chicken drumsticks, choose bone-in skin-on chicken. The skin should be seasoned well and marinated. After grilling, place the chicken drumstick’s skin side down on one half of the grill. The chicken should cook for about 15 minutes on each side. Fli the drumsticks over once to ensure that the skin crisps up events. Once the chicken is cooked, remove the skin and enjoy the delicious flavors of grilled chicken drumsticks.

Grilling with the long and slow method over indirect heat yields a particularly lovely, juicy chicken drumstick that’s fully cooked through without burning or drying out. Before you start grilling, ensure your chicken drumsticks are at room temperature, remove any excess moisture from the skin, pat it dry with a paper towel, rub the chicken legs with extra virgin olive oil, and season with salt and pepper. Your grill should be heated to high, while the other half should be left off. Ensure your grill grates are clean before oiling them with tongs and a paper towel dipped in vegetable oil.


  • 6 drumsticks de chicken
  • Seasoning (salt and pepper)
  • Cayenne pepper to taste (optional)


  • Preheat the grill to around 450°F on the surface. On a regular gas grill and a hot gas grill. Clean and lubricated
  • Dry the drumsticks with a towel. Excess skin and loose bones/tissue should be removed, especially in the common area.
  • Season with salt and pepper to taste. You can use my 7:2:2 spice blend for this. Cayenne pepper is a fantastic addition, and you might want to leave off the cayenne if you’re cooking for children. Alternatively, season to taste.
  • Allow resting at room temperature until ready to grill.
  • If possible, check the grill temperature before placing the chicken on it. Flip every 5 minutes or so until the interior temperature reaches 180°-185°F. Approximately 30-35 minutes.
  • Allow for 5-10 minutes of resting time before serving. They’re already far too hot.

Pro Tips:

  • Pat dry and season with salt and pepper to taste. 7:2:1 and 7:2:2 are my favorite ratios for all-purpose seasoning. If youngsters are present, a pinch of cayenne pepper can be added.
  • The surface temperature of roughly 450° on a medium grill will not perform well if the temperature exceeds 500 degrees.
  • The secret to this recipe is an internal temperature of 180° or above.
  • The charcoal instructions have arrived in the mail.
  • This method can also be used to prepare chicken leg quarters.

Why Should You Not Cook Your Chicken Drumsticks on a Hot Grill?

Cooking chicken legs with the bone in and skin on the grill might be a challenge. All too often, the drumstick’s skin burns, its exterior meat dries away, and its interior remains raw. To have a piece of chicken that is still pink in the middle is the worst possible experience. Some recipes call for the drumsticks to be boiled until completely cooked before being grilled for a short amount of time to crisp the skin and caramelize the barbecue sauce. Even if successful, this method often results in dry chicken leg skin and inside meat since the fat has rendered out of the skin before grilling.

How Long to Grill Chicken Drumsticks?

The grilling time for these chicken drumsticks is 35-45 minutes. They reach 175 degrees F internal temperature of the BBQ sauce mature. They cook them for 30-35 minutes over direct heat and another 5-10 minutes over indirect heat.

When grilling or smoking meat, I recommend it according to temperature rather than time. Inv st in an excellent, accurate meat thermometer and use it instead of the clock to monitor the temperature. Cooking chicken at 165 degrees F is crucial because this is the safe internal temperature for cooked chicken. I always aim for 175 degrees F when grilling drumsticks since they have more connective tissue, and the flesh will slip off the bone at this temperature.

How Do You Know Chicken Drumsticks Are Done?

Cooking dark meat is similar to cooking white meat. However, it can be more challenging to identify when it is done. Using an instant-read thermometer and confirming the internal temperature is at least 165°F is the easiest way to ensure your drumstick is done. Make sure you’re not touching the bone to get an accurate reading.

Another way to see if your drumsticks are done is to insert a knife through the drumstick to the bone. It’s done when the juices flow clearly. When cooking chicken on the bone, it can have a reddish hue even when fully cooked. Adding grilling it over indirect heat and allowing it to absorb some smoke on the grill can result in somewhat pink meat. Color does not always indicate doneness in chicken, so use your best judgment. Toss it back on the grill until it’s entirely done if you’re not sure.

How Do You Prevent Chicken Drumsticks From Drying Out?

Dark meat chicken is juicier than white meat, one of its many advantages. That doesn’t rule out the possibility of it drying out while cooking. Here  are some simple methods for preventing it from drying out:

  • Salt – this helps add flavor but also locks in moisture.
  • Marinade – allowing your drumsticks to soak in a marinade will help them soak up additional moisture.
  • Cook Over Indirect Heat – cooking over indirect heat will allow them to cook slower, so they don’t become dry.
  • Don’t Over Cook – no matter what cooking method you use, allowing the drumsticks to Cook will dry them out. Ma sure to only cook until the internal temperature reaches 165°F or the juices run clear.


Using a thermometer is essential for adequately cooking chicken. It’s essential to make sure the chicken is cooked to the correct temperature, 165 degrees Fahrenheit. A good thermometer can help you avoid overcooking your chicken and dry meat. To ensure you get the right temperature, use a thermometer and stick to the recommended cooking time. Using an air fryer, use the same method to cook the drumsticks. You can also grill chicken drumsticks from frozen. It s recommended that you do not cook meat from frozen, as it may result in uneven cooking, raw meat, or overcooked meat. When cooked correctly, chicken drumsticks are low-calorie and high-protein. One serving of grilled chicken drumsticks contains 204 calories. See the complete nutrition stats below the recipe card. Add herbs, garlic, and chili peppers to spice up your chicken drumsticks.

When grilling chicken drumsticks, use medium heat. This will give them a nice charred skin and juicy meat. A gas grill should have temperatures around 450 degrees. A 7-2 spice mix is an excellent addition to the chicken, and you can omit the cayenne if you’re cooking for children. Orse any seasoning that you prefer. You’ll be glad you did! For an excellent barbecue chicken, use a basic BBQ sauce. Honey BBQ sauce or hickory sauce is a good alternative if you can’t find one without artificial flavors. Chicken drumsticks marinated in barbecue sauce can be stored in the fridge for up to three days. For convenience, you can reheat baked barbecue chicken drumsticks in the oven. Cov r with parchment paper and heat to 400 degrees Fahrenheit.