Juicy meat, crispy skin, and big flavor—these grilled chicken drumsticks turn out perfect when cooked to 185°.
You’ll just need simple seasoning, the right grill temperature, and a meat thermometer. With 10 minutes of prep and about 35 minutes on the grill, it’s fast, easy, and reliable—no marinade or fancy tools needed.
Jump To (scroll for more)
- 🧡 Why You’ll Love This Recipe
- 🐓 Ingredients
- 👨🍳Quick Overview—How to Grill Chicken Drumsticks
- ⏰ How Long to Grill Chicken Drumsticks
- 🌡️ The Best Final Internal Temperature Is 185°F
- 🍗 More Chicken Recipes You'll Love
- 🍽️ Suggested Serving Ideas
- ❄️ Storage and Reheating Leftovers
- ❓FAQs
- ⚕️ Food Safety
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment by Jan:
⭐⭐⭐⭐⭐
"he best...the best..... chicken legs...ever....goodbye Bobby Flay...hello Doctor Dan....it is going to be an excellent chicken leg summer....thank you!"
🧡 Why You’ll Love This Recipe
- Juicy and tender – Cooked to 185° for the right texture—never dry or stringy.
- Crispy skin – Dry heat and dry skin give you that satisfying bite.
- Simple and flexible – No long, complicated marinades—just basic seasoning or your favorite rub.
- Gas grill friendly – Charcoal or any grill works, as long as you can control the temperature.
- Fast and affordable – 10 minutes of prep, 35 on the grill, no special tools needed.
🐓 Ingredients
- Chicken drumsticks – Also called chicken legs. Use any number of about equal size. Trim excess skin and any loose joint pieces. (Not chicken leg quarters—see FAQs)
- Seasoning – Try my All-Purpose Seasoning (kosher salt, black pepper, garlic powder), or just use salt and pepper. Any rub or spice mix you like will work.
💡 Want BBQ drumsticks? Use a dry rub and brush on your favorite BBQ sauce during the last 5 minutes of grilling.
👨🍳Quick Overview—How to Grill Chicken Drumsticks
1. Preheat
Clean, oil, and preheat the grill to a surface temperature of about 450°F (medium-high on most gas grills).
🔥 Pro Tip: Use a grill surface thermometer for accurate temps—hood thermometers aren’t reliable for this. See A Beginners Guide to Grill Temperature to learn more.
2. Trim and season
Trim excess skin and check for loose joint pieces. Pat dry with paper towels and season as desired.
3. Grill
Place drumsticks over direct heat and close the lid. Flip every 5 minutes until they reach an internal temperature of 185°F—usually 30–35 minutes.
🌡️ Pro Tip: An instant-read meat thermometer is a must. Don’t rely on time alone—185°F is your target for juicy, tender legs.
4. Rest
Remove from heat and rest for 5 minutes before serving.
📌For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏰ How Long to Grill Chicken Drumsticks
Grill chicken drumsticks for 30 to 35 minutes over medium-high heat (about 450°F) until they reach an internal temperature of 185°F. That’s the sweet spot for tender, juicy meat—especially with dark cuts like legs and thighs.
Grill time will vary based on the size of the drumsticks, their starting temperature, and how steady your grill holds heat.
✅ Grill Temp Guidelines
• 450°F is the ideal grill surface temperature
• 400°–500°F is an acceptable range
• Below 400°F = longer cook times, risk of dryness
• Over 500°F = burned outside, undercooked inside
🔄 Optional Step: Letting drumsticks rest at room temperature for 30 minutes before grilling can reduce grill time by 5–10 minutes, help them cook more evenly, and prevent burned skin.
Always use a meat thermometer—don’t guess. You’re cooking to 185°F, not just watching the clock.
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🌡️ The Best Final Internal Temperature Is 185°F
For chicken drumsticks and thighs, 185°F is the right internal temperature—not 165°F.
Yes, 165°F is the FDA’s minimum for safety, but at that point, legs and thighs are still tough and stringy. These cuts are full of connective tissue that needs more time and heat to break down.
That breakdown starts around 170°F but isn’t complete until 185°F or higher. Go as high as 195°F if needed—your drumsticks will still be moist and tender. Even American Test Kitchen backs this up (subscription required).
🍗 More Chicken Recipes You'll Love
👇 More Reader Favorites:
- Grilled Chicken Thighs – Juicy, flavorful, and grill-friendly.
- Crispy Oven Baked Chicken Thighs – Great skin, great flavor, no frying.
- Chicken for a Crowd – The original that inspired these easy methods.
Oven Bake Chicken Legs
Oven-baked chicken legs are crispy, moist, and tender every time. A simple recipe, just trim, pat dry, season, and bake. Follow the easy step-by-step photo instructions for perfect chicken legs every time in your oven, with or without convection.
🍽️ Suggested Serving Ideas
Serve these grilled drumsticks with other summer favorites:
- Grilled sides: [Grilled Corn on the Cob], [Grilled French Fries], [Grilled Stuffed Tomatoes], or [Grilled Mixed Vegetables]
- Picnic salads: [Potato Salad], [Caprese Pasta Salad], [Broccoli Salad], or [Broccoli Slaw]
These all pair great with the crispy skin and smoky flavor of the chicken.
❄️ Storage and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can freeze them for up to 4 months, but the skin texture will suffer—not recommended unless you're planning to remove the skin before reheating.
To reheat, use a 325°F oven or air fryer for 10 to 15 minutes, or until warmed through and the skin crisps back up a bit.
Microwave reheating will work, but the skin will be soft and the meat texture may deteriorate—best used only when you're in a hurry.
❓FAQs
Closed is best—it gives you better control and more even cooking. A good rule of thumb: leave it open for very thin foods (under ½ inch thick), but close it for anything thicker. Between ½ and 1 inch is borderline, but closed still works better. Over 1 inch? Always close the lid.
Yes—“chicken legs” and “drumsticks” are used interchangeably. If you’re using leg quarters (which include the thigh), follow the Grilled Chicken Thighs recipe to handle the extra fat and flare-ups.
No. The skin will burn before the inside is safe. Always thaw completely before grilling.
It is not needed. The skin will be crispier without it, but with oil, it will be a little softer and feel thicker.
There are two common reasons. Older chicken can release myoglobin during cooking, which can leave a pink tint in the meat. If the drumsticks were previously frozen, bone marrow can sometimes leak into the meat and cause discoloration.
Neither is harmful. As long as the internal temperature reaches 165°F or greater, the chicken is fully cooked and safe to eat—assuming an accurate thermometer. For the best texture, especially with drumsticks, aim for 185°F.
⚕️ Food Safety
Treat all raw chicken as potentially contaminated and handle it with care. Wash your hands thoroughly before and after handling.
Do not rinse raw chicken. It spreads bacteria through splashing and offers no benefit. (See Chicken... To Rinse or Not To Rinse? for more.)
According to the USDA, chicken is safe to eat at 165°F. But for drumsticks and thighs, aim for 185°F for the best texture. Always use an accurate instant-read thermometer to be sure.
📖The Recipe Card with Step-by-Step Instructions
How to Grill Chicken Drumsticks (Easy and Juicy Every Time)
Video Slideshow
Ingredients
- 6 Chicken drumsticks
- Salt and pepper - to taste or seasoning of your choice
Step-by-Step Instructions
- Preheat the grill to get a surface temp of about 450°F. That is medium-high on a standard gas grill and medium on a hot gas grill. Clean and oil the grill grates.
- Pat the drumsticks dry with paper towels. If you have the time, let them rest at room temperature for 15-30 minutes before grilling.
- Trim off excess skin and loose bones/tissue, especially in the joint area.
- Season to taste. Kosher salt and pepper will be fine, or you can use my 7:2:2 spice mix. Or use the seasoning of your choice.
- Check the grill surface temperature and place the chicken legs on the grill. Close the grill hood. Flip about every 5 minutes until the internal temperature reaches 185°F, about 30-35 minutes.
- Let rest for 5-10 minutes before serving.
Recipe Notes
Pro Tips
- Pat dry and season to taste. I like my All Purpose Seasoning - 7:2:1 and 7:2:2. Seasoning mixes or dry rubs work well. A light touch of cayenne pepper adds a bit of heat that most adults like but do not use with kids.
- Medium grill with a surface temperature of about 450°F. Over 500° will not work well. 400° minimum.
- This recipe's key is the final internal temperature of 185°+. While 165° is safe, the texture will be much better at 185°.
- If you are cooking chicken leg quarters, use the Grilled Chicken Thighs recipe to learn to control the fat flare-ups.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published June 26, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Theresa says
THIS WORKS!
First time successfully cooking drumstricks on the grill! We used the meater device to keep tabs on the internal temp and the ambient (grill) temp. Set it to cook to 185....actually cooked faster than the expected 30 mins (ours took about 15-20 mins) let it rest 10 mins after taking of the grill and put bbq sauce on the last 3 mins of it being on the grill. Meat was succulent, and slightly pink but done. Next time, we will likely go just a little higher...maybe try 188 or even 190....but very juicy completely done! THANK YOU SO MUCH for this success Dan! I am now wanting to try other grilling recipes on your site! Keep em comin!! :)
Sarah says
I think I can do it!! The instructions are understandable. The little holes on the sides of my charcoal grill, open or closed? I am determined this summer to grill food that is eatable, haven't succeeded, yet. Thank you
Dan Mikesell AKA DrDan says
Hi Sarah,
Welcome to the blog.
It is simple once you get the grill temperature correct—the key to great grilling. I have a guide to grill temperature https://www.101cookingfortwo.com/grill-temperature/ that you my find useful. It is mainly for gas grills but the same principles still apply.
For charcoal grills, the heat is controlled by the amount of charcoal and the vent settings which control the oxygen. You are aiming for medium with chicken, about 450° surface temperature. But a little less is OK but much more is not.
You will need a surface thermometer (about $10) and the vent setting would usually be about half open. See https://www.weber.com/US/en/blog/burning-questions/how-to-control-the-temperature-of-your-charcoal-grill/weber-29520.html for more discuss from real charcoal experts (which I'm not).
Hope that helps and enjoy your drumsticks.
Dan
lovefam6 says
Was I not supposed to close the top on a gas grill? Mine's having trouble staying at 450°, but my legs are black?
Dan Mikesell AKA DrDan says
Welcome to the blog.
Generally, the grill lid would be closed to help stabilize the grill temperature. Be sure you are using the grill surface temperature and NOT the grill lid thermometer. "Black" said they were burnt—so too high of temp usually. Or cooked too long, so be sure your are cooking to an internal temperature and not by time.
Hope that helps.
Dan
Spencer Travis says
Came across your site looking for better chicken leg grilling. Gotta say, your detailed instructions on gas grill, time, temp and turning helped me have the best drumsticks I have eve grilled. Wife approved, she says I have to do the drumsticks from now on. Can't wait to look at other suggestions and ideas/recipes you have. Instant fan here.
Jan Kolkema says
Ok...here we are...Memorial Day Eve, 2022..another summer of grilling ahead...courtesy of my grillmaster husband.....burgers...excellent....chicken breasts...excellent....corn...excellent....hot dogs....excellent....pizza...excellent....chicken legs....not...so.......excellent.....so many summers passed eating the crispy skin of the cooked to the temp of 165 said legs....but that was all that was edible.....how do I tell the grillmaster that the chicken legs cannot be eaten? Tough, fiborous, stuck on the bone....pitiful....until the above post....I show it to him....he says " Bobby Flay doesn't do legs like this"...I say..."I can't eat them"...: He is willing to give it a try....hallelujah! The best...the best..... chicken legs...ever....goodbye Bobby Flay...hello Doctor Dan....it is going to be an excellent chicken leg summer....thank you!
Dan Mikesell AKA DrDan says
Hi Jan,
Thanks for the note. Sometimes I think people are afraid of telling Bobby Flay something is not the most perfect thing in the world. But I his defense, you can't be alway the best and he is very entertaining to watch and I'm sure he is wonderful... usually. But I'm right on drummies and thighs.
Have a great grill season. Make that grill master work.
Dan
Sandra says
My husband grills every day.... we have chicken legs and thighs every week using this grilling recipe on an electric grill, rules of our high rise condo. In the past 2 years he has tried different seasoning and sides to go with. The crispy skin and moist meat is the best. Thank you for your site, if not for it we would still be cooking for a family with way too many leftovers.
Me says
Close the lid or not?
Dan Mikesell AKA DrDan says
Closed usually. A general rule for all grilling is under 1/2 inch does not matter, between 1/2 and 1 inch can be open but it is easier to control temperature closed and over 1 inch is always closed.
Dan
A father says
Are the new comments closed?
Anyway I followed your instructions and it came out raw.
You wrote 30-35 minutes and reach 185 degree. And I had a digital thermometer for it.
The heat was medium.
I had to take it from dishes back to grill
Dan Mikesell AKA DrDan says
Welcome to the blog.
Comments are only closed on a couple of recipes where commenters got out of hand. Comment box is at the bottom of the first page.
About "still raw". There are two reasons the chicken may look pink or "raw" when it really is cooked.
1) older (mature) chicken meat may have more myoglobin, which is in meat fibers and is similar to hemaglobin. Also, more common in "free-range" chicken.
2) If the chicken has been previously frozen, the bone marrow (inside the bone) may break down and come through couple of natural holes in the bone.
Both of those things can make the meat look pink. Per the USDA, once it reaches 165°, it is done. I try to get to 180°+ for texture. Generally, the pinkness of raw meat would go away about 155°—this is why we can't use color as a guide, it is not safe at 155°.
If you are unsure, check the accuracy of your meat thermometer. (Boiling water is a good standard to use).
If the meat had a raw texture in addition to the pinkness... it is the thermometer.
Hope that helps.
Dan
John says
I've done this countless times on my old gas grill with great success! Now on to my new adventures with a pellet smoker/grill! without the direct flame I think it may end up more like the oven version with the extra smoke taste. Anyone have experience converting this recipe to pellet smoker?
Heather Beckman-Erwin says
The best recipe and directions - so simple and delish!!!
Billy Mueller says
I followed this recipe on a Gas Grill...and I was thinking 30-35 minutes seemed way to long! But they turned out delicious. Did half with dry rub, and added BBQ sauce to the others. Both turned out well. FYI: when I took off the grill I put legs in a cheap aluminum “cake” pan with a lid on it. They rested 5+ minutes - still quite hot temp and very juicy.
Thank You,
Billy in #STL
Cathy says
These were the best drummies I have ever had!!! Excellent directions!!! I used Paula Deen’s Funky Chicken Seasoning and these instructions. Sooooo good!