Chicken Drumsticks Recipe
Chicken drumsticks are a classic and comforting dish that’s easy to make and loved by almost everyone. They’re juicy on the inside with a crispy, flavorful skin on the outside.…
Tip: save now, cook later.Chicken drumsticks are a classic and comforting dish that’s easy to make and loved by almost everyone. They’re juicy on the inside with a crispy, flavorful skin on the outside. Whether baked, grilled, or fried, chicken drumsticks bring a satisfying mix of tender meat and that irresistible crunch.
I love making chicken drumsticks because they’re so versatile and forgiving. You can season them simply with salt and pepper or get creative with your favorite spices and marinades. I often like to marinate them a few hours ahead to boost the flavor, but even a quick coat of BBQ sauce before baking works just as well.
For me, the best way to enjoy chicken drumsticks is fresh out of the oven or off the grill, paired with some classic sides like roasted veggies, crunchy salad, or creamy mashed potatoes. They’re perfect for a laid-back weeknight dinner or a casual get-together with friends and family. Plus, everyone loves eating with their hands—it makes the meal feel a little more fun and relaxed!
Key Ingredients & Substitutions
Chicken Drumsticks: These are perfect for grilling because they stay juicy and have great flavor. If you prefer, you can use chicken thighs or wings instead—they work just as well.
Barbecue Sauce: You can use store-bought sauce for convenience or make your own at home. If you like it spicy, add a bit of hot sauce or cayenne to your homemade mix.
Smoked Paprika: This spice adds a nice smoky flavor without needing a smoker. If you don’t have smoked paprika, regular paprika works, or try a touch of chipotle powder for heat and smokiness.
Honey or Brown Sugar: A small amount helps create a caramelized crust on the chicken. You can leave it out for less sweetness or swap with maple syrup or molasses.
How Do You Get Juicy and Flavorful Chicken Drumsticks on the Grill?
First, patting the chicken dry is key. It helps the spice rub stick and promotes better browning. Then, marinate at least an hour—longer if you can. This lets the spices sink in.
- Preheat the grill to medium-high heat for even cooking.
- Turn the drumsticks every 5-7 minutes to cook evenly and avoid burning.
- Brush BBQ sauce only during the last 10 minutes to prevent the sugars from burning but still get a sticky glaze.
- Use a meat thermometer to check for an internal temp of 165°F (75°C) for safety and perfect juiciness.
- Let the chicken rest a few minutes after cooking to keep juices inside before serving.
Equipment You’ll Need
- Grill or grill pan – essential for that smoky, charred flavor on the chicken skin.
- Large mixing bowl – perfect for tossing the drumsticks with the marinade evenly.
- Tongs – lets you turn the drumsticks safely and easily without piercing the meat.
- Meat thermometer – helps check the chicken’s internal temperature for safe, juicy results.
- Basting brush – great for applying barbecue sauce during the last minutes of cooking.
- Paper towels – useful for drying the chicken before marinating for better spice adhesion.
Flavor Variations & Add-Ins
- Add cayenne pepper or hot sauce to the spice mix for a spicy kick.
- Swap barbecue sauce for a honey mustard glaze for a sweeter, tangy twist.
- Mix fresh rosemary or thyme into the marinade for an herbal note that pairs well with grilled chicken.
- Try adding grated ginger and soy sauce to the marinade for an Asian-inspired flavor.
Grilled BBQ Chicken Drumsticks
Ingredients You’ll Need:
- 8 chicken drumsticks
- ½ cup barbecue sauce (store-bought or homemade)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground black pepper
- ½ tsp salt
- ½ tsp chili powder (optional, for heat)
- 1 tbsp honey or brown sugar (optional, for extra caramelization)
- Fresh herbs or chopped parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus at least 1 hour to marinate, and about 20-25 minutes cooking time on the grill or in the oven. For best flavor, you can marinate the chicken for 3 to 4 hours.
Step-by-Step Instructions:
1. Prepare and Marinate the Chicken:
Start by patting the chicken drumsticks dry with a paper towel to remove any moisture. In a large bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder (if using), and honey or brown sugar. Add the chicken and toss well so each piece is fully coated. Cover the bowl and chill it in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
2. Grill or Bake the Drumsticks:
Preheat your grill to medium-high heat (about 375°F to 400°F). If you don’t have a grill, preheat your oven to 400°F. Place the drumsticks on the grill or a baking sheet and cook them for 20-25 minutes, turning every 5-7 minutes to cook evenly and avoid burning. During the last 10 minutes, brush the drumsticks generously with barbecue sauce to create a yummy glaze.
3. Check, Rest, and Serve:
Use a meat thermometer to make sure the chicken has reached 165°F inside—that means it’s safely cooked and juicy! Remove the drumsticks from heat and let them rest for 5 minutes so the juices soak in. Serve with extra barbecue sauce on the side and sprinkle with fresh herbs or chopped parsley if you like.
Can I Use Frozen Chicken Drumsticks?
Yes! Just make sure to thaw them completely in the refrigerator overnight before marinating and cooking. This ensures even cooking and better flavor absorption.
Can I Prepare the Drumsticks Ahead of Time?
Absolutely! Marinate the chicken up to 4 hours ahead or even overnight in the fridge for extra flavor. You can also grill them in advance and reheat gently before serving.
What’s the Best Way to Store Leftovers?
Store leftover drumsticks in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the grill to keep them juicy and flavorful.
Can I Use Other Cuts of Chicken?
Yes, chicken thighs or wings work great too! Adjust the cooking time accordingly, as wings cook faster and thighs may take a bit longer.