Grilled Chicken Drumsticks

The perfect grilled chicken drumsticks are juicy, tender and flavorful. This is easy to accomplish if you do three simple things. We provide easy instructions on how to cook the inside perfectly and create wonderful crispy skin. Towards the end of the cooking time you can always brush with bbq sauce just like you would chicken thighs.

How to Grill The Perfect Chicken Drumstick?

If not done correctly grilling drumsticks can result in chewy meat with a really dry, charred outside (borderline scorched).

You can use any kind of brine, even the most basic saline solution, and the salt will penetrate the dark meat and break down some of the proteins.  

But if you will be brining the drumsticks anyways why not infuse them with a few extra flavors?

For this post we modified Chris' go-to brine for chicken (which already uses brown sugar and spices) to include a caramely, roasty, malty porter ale. You do not need to use the beer and can simply make the standard brine recipe which we use for smoked chicken thighs, chicken breast or whole chicken destined for the grill or smoker. 

If you want to do the same round up: 

• brown sugar
• coarse salt
• hot water
• a flavorful dark ale or lager (porter, brown ale, dunkel lager etc.)
• peppercorns, mustard seed, bay leaves and cloves

Process. To start place the brown sugar and salt into a suitably large container and pour the hot water over them. Stir until they are fully dissolved. Add the ale and the rest of the ingredients and stir. Let the brine solution cool down.

Submerge the drumsticks, cover and refrigerate. 

Brine the chicken drumsticks for at least two hours and up to twelve.

Dry Rub for Grilled Chicken Drumsticks

We all have a tendency to use the same tested recipes or methods so Chris simply mixed another one of his go-tos, a dry rub that he uses for grilled chicken legs, wings, drumsticks.

It has only brown sugar, salt, paprika and garlic powder (see Recipe Card) but is well balanced and works great. The paprika gives a nice golden color to the surface of the drumsticks too. 

You can add smoked paprika, chili powder, onion powder, black pepper to season the meat or simply your favorite chicken dry rub, whether store-bought or homemade and use it generously. 

TIP: If the dry rub includes brown sugar once it melts it will have the desirable effect of causing the rest of the ingredients to stick together and to the surface of the drumsticks = more flavor.

How to Grill Chicken Drumsticks to Ensure Tender, Juicy Meat

Regardless of whether you opt for charcoal or gas heat only one side of the grill in order to have an area with indirect heat.

Gas grill. Clean, close lid and heat one side to 350 F. 

Charcoal grill. Light a full chimney with your choice of charcoal and after the coals are nearly covered with white pour them over one side of the grill.

• While the grill is heating remove the drumsticks from the brine and pat them dry with a paper towel, then apply the dry rub.
• Place the seasoned drumsticks directly onto the grill grates on the side near the direct heat, not over it and close the lid.
• About 20-25 minutes after you start grilling the drumsticks move the ones closer to the heat source to the periphery and the ones that were farther away closer in (see #6 above). Switching them around like this will allow them to cook evenly and be done at the same time.  
• Once the drumsticks reach internal temperature 185 F you can move them to the area over the direct heat for just a couple of minutes to char them. Optional: before you char the drumsticks you can use the grill surface directly over the heat to simultaneously grill veggies (watch them closely).

How Long to Grill Chicken Drumsticks?

Grill chicken drumsticks until the internal temperature reaches 185 F as specified above. Use a meat thermometer inserted in the thickest part of the drumstick and not touching the bone to measure it. 

Even though chicken is generally safe to eat at 165 F we recommend that you slowly let it reach 185 F. This will ensure that the drumsticks are tender as the strong collagen in their connective tissue will break down. 

The longer time spent above 165 F, the more liquefied collagen, the more fall-off-the-bone-tender the meat.  

BBQ Chicken Drumsticks

As far as chicken recipes go you do no need a separate one to grill the perfect bbq chicken drumsticks. All you have to do differently is use minimal amount of rub before you begin grilling - jsut to season the skin enough but not as much as if you were only to rely on the rub for the full falvor. 

Instructions: Towards the end of the cooking time, just before you start moving the drumsticks towards the direct heat area apply your favorite barbecuse sauce. The easiest way to do so is to temporarily lift the drumsticks to a baking sheet, brush them with sauce and then using tongs carefully place onto the direct area to allow for a nice caramelization to occur during the final minutes of grilling. Flip around as necessary.

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Grilled Chicken Thighs with Greek Marinade
Grilled Lamb Steaks
Half Roast Chicken
Chargrilled Smoked Oysters