Perfectly Grilled Chicken Drumsticks

5 from 4 votes

Perfectly Grilled Chicken Drumsticks

Make perfectly grilled chicken drumsticks with minimal effort – they're charred and crispy outside, tender and juicy in the middle, with meat that practically falls off the bone!

Prep Time10

Cook Time30

Marinating Time (min)30

Total Time1 10

Course: Main

Cuisine: American, Global

Diet: Gluten Free

Freezer friendly: 3-4 Months

Shelf life: 3-4 Days

Servings:

Author: Samira

Equipment

Ingredients

2.5 lb chicken drumsticks 9 medium size, bone-in, skin-on
3 Tbsp olive oil or another high-heat oil
2 Tbsp lemon juice from 1/2 a lemon
1 tsp lemon zest
2 cloves garlic
1 tsp sweet paprika or smoked paprika
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp chili powder (optional for some heat) or cayenne pepper/red pepper flakes

US Customary - Metric

Instructions

Zest and juice the lemon, and mince the garlic. Add those and the remaining ingredients (paprika, chili, salt, pepper, and oil) to a small bowl and mix well.
Toss the chicken (pat it dry first) in with the marinade in a large bowl/baking dish or a Ziplock bag, ensuring it's well coated (you can even rub it under the skin).
Leave to marinate for a minimum of 30 minutes at room temperature.
For even more flavor, marinate it for up to 12 hours (in the refrigerator). Please bring it back to room temperature for 30 minutes before grilling.
Preheat the gas grill to medium-high heat (around 400-425ºF/200-220ºC), making sure the grates are clean, and oil them with a paper towel.
Alternatively, or additionally, rub a cut onion on the hot grill grates. This prevents sticking while adding a hint of extra flavor.
Once ready, remove the marinated chicken drumsticks from the marinade, shaking off any excess (to avoid grill flare-ups), and place them (with tongs) in a single layer, skin-side down, on the grill.
Grill them for 25-30 minutes, flipping every 5-7 minutes for even cooking. Note that the exact grilling time will vary based on their size and the exact grill temperature. Make sure to check they are ready before removing them from the grill.
Use a meat thermometer in the thickest part of the meat (avoid bones). For chicken drumsticks, the internal temperature should reach 185ºF/85ºC.
Although it’s safe to eat at 165ºF, like most chicken, chicken drumsticks are even better at 180-185ºF, producing tender meat with zero stringiness.
If you don't have a meat thermometer, pierce the meat in the thickest part (without touching the bone). It should be knife-tender with no pinkness in the meat, and any juices that run should be clear.
Once you remove the chicken from the grill, allow it to rest for 5 minutes to allow the juices to redistribute and settle, then serve and enjoy!

Video

Notes

To store: Allow them to cool, then store (within 2 hours of cooking) in an airtight container for 3-4 days in the fridge.

To freeze: In a freezer-safe container or Ziplock for up to 3 months. Allow them to thaw in the fridge overnight before using or reheating.

To reheat: I prefer to warm the chicken in the oven at 350ºF/175ºC for 10-15 minutes. Do so in a foil-covered baking tray with a splash of chicken broth for the most moist results.

Check the blog post for serving suggestions.

Nutrition