Grilling Chicken Drumsticks- The Art of Drummies

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Grilled Chicken Legs - The Art of Drummies from 101 Cooking For Two

Super easy, never fails, grilled drumsticks for the whole family. Just wash, dry, spice and cook over medium high heat. Then you will have crispy goodness for all.

The “art” of the grilled chicken legs (drumsticks)… that is what I have been working on for several weeks. All the recipes I looked at said things like until “fluid runs clear” or 30 minutes over medium high heat. I need more precise. Plus overnight marinades and lots of other magic cooking stuff. Not good for me.

My mistakes or at least the ones I remember. First I cooked them to 165 just like I love chicken breast. They weren’t done. They were tough and stringy. Then I went to 180-190, yep just the right temp. But I cooked it too fast on high heat. Burnt skin. Char is good, burnt is bad.

I tried several spice mixes and settled on the one below. Just some kosher salt, pepper, garlic powder and cayenne pepper (but not too much of kids but just enough for taste for adults).

Rating

An easy and tasty 5.


Notes: 

  • DO NOT SKIP THE WASH AND DRY or you will not have crispy skin.
  • Check the cut joint area for loose parts. You may be handing this to a child and don’t need loose bone aspirated.
  • You must use a thermometer to be sure you get to 185 plus. Do not guess.
  • Spice as you want. I frequently add the Cayenne but if you have little ones, skip it.
  • Scale to any amount you need
  • Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great  BBQ drumsticks.

Update: (June 23, 2012) rbeland asked a question in a comment below. Specifically, what temp on the grill surface? Well I did a test cooking tonight on my new super-duper Weber which is a much “hotter” grill then my previous grill. I chose a surface temp of 450 which is what I estimated was the surface temp of my old grill. To get that stable temp on my Weber, the burners were at about 50%. The drummies were done in 32 minutes and were great. I now use a done temp of 185-190 and they are fall off the bone tender with great skin. I have update the description to reflect there facts.

Preheat grill to get a surface temp of about 450. That is medium high on a standard gas grill and medium on a hot gas grill. Clean and oil. You must wash the drummies under running water and pat dry if you want crispy skin.
Trim of excess skin and any loose bones/tissue especially in the joint area.
Mix spices. 1 T kosher salt, 1 t pepper and garlic powder and 1/2 t cayenne pepper. You can also use my 7:2:2 spice mix. You may want to skip the cayenne if cooking for little ones.
Sprinkle chicken on all sides. Let rest at room temperature until grill is ready.
Check grill temp if possible and place chicken on grill.
Flip every 5-7 minutes until internal temp of  185-190 degrees. About 30-35 minutes.
Let rest for 10 minutes before serving. They are way too hot anyways.

 

3.7 from 3 reviews
Grilling Chicken Drumsticks- The Art of Drummies
 
Prep time
Cook time
Total time
 
Super easy, never fails, grilled drumsticks for the whole family. Just wash, dry, spice and cook over medium high heat. Then you will have crispy goodness for all.
Ingredients
  • 6 Chicken drumsticks
  • 1 T kosher salt
  • 1 t black pepper
  • 1 t garlic powder
  • ½ t cayenne pepper
Instructions
  1. You must wash the drummies under running water and pat dry if you want crispy skin. Trim of excess skin and any loose bones/tissue especially in the joint area.
  2. Now preheat grill to get a surface temp of about 450. That is medium high on a standard gas grill and medium on a hot gas grill. Clean and oil.
  3. Mix spices. 1 T kosher salt, 1 t pepper and garlic powder and ½ t cayenne pepper. You can also use my 7:2:2 spice mix. You may want to skip the cayenne if cooking for little ones.
  4. Sprinkle chicken on all sides. Let rest at room temperature until grill is ready.
  5. Check grill temp if possible and place chicken on grill.
  6. Flip every 5-7 minutes until internal temp of 185-190 degrees. About 30-35 minutes.
  7. Let rest for 10 minutes before serving. They are way too hot anyways.
Nutrition Information
Serving size: 6 drumsticks

Updated
June 7 2014

Comments

  1. says

    These look great! We use a charcoal grill, so getting our heat just right is a little harder. But looks like the results are well-worth it.

    Do you have a recipe for the grilled ears of corn?

    Thanks, as always! -Juli

  2. says

    Looks like a great recipe. Do you use a thermometer on the grilling surface to get a temp reading? Med and high are somewhat vague & vary between grills.

  3. says

    Good question. This is on my old grill and High on that would get to about 500. My new grill is 600 at times. If you are measuring, I would aim for 400 to 450. I need something for dinner tonight so I think I will try it and post an update.

  4. says

    The 450 is the right surface temp. I also have been using 190 as the finish temp for a while. I have updated the post to reflect these changes. Thanks for the comments.

  5. says

    Perfect!!! 425 to 450 degrees on our Weber for 35 minutes did the trick. Brushed on BBQ sauce and flipped twice in the last 10 minutes of cooking. Legs were crispy, juicy and full of flavor. Thank you for all the great tips.

  6. says

    I am so indebted to you and this recipe. I am really new to grilling and need details like you mentioned! These were seriously some of the best chicken legs I have ever had. I was a little reserved on my heat (guessed, no surface thermometer), so they took forever and a day. Next time I will crank it up a wee bit more. But WOW. Thank you!

  7. says

    Just BBQ’d drumsticks for the first time EVER and, following your recipe (with one added seasoning), they turned out PERFECT! Everyone loved them and they were so juicy with a just-right crispy skin. YUM! Thank you for your grilling advice. SO glad that I clicked on your link. I was always afraid to buy drumsticks because I wasn’t exactly sure what to with them. Now I do and I see many more drumsticks in the future. THANKS!

  8. says

    When I told my boys I was going to do chicken on the grill, one of them suggested “indian food chicken” instead, because the chicken on the grill is boring. Well I’d planned to grill, so that’s what I did, using your recipe. I made 12 drumsticks and left the two boys home while I drove my daughter to gymnastics. When I returned 20 minutes later, 4 drumsticks were left. Out of 12.
    The boys claim the dog got one of them, but I think they were so good they just couldn’t control themselves, even though my daughter, husband and I had yet to eat : 0 The grilled veggies are good, so we won’t starve, but this is the best grilled chicken I’ve made to date.

  9. Harry Newhall says

    We invited some great friends over for grilled chicken wings n legs.I will cook with your recipe tomorrow.Thank you very much.,,

  10. says

    I have never done wings on a grill but would think they would be faster and since they are “white meat” maybe a 165-170 end point.

    Good luck with the cookout

    DrDan

    • says

      Actually I just did this recipe again tonight. Yep flames are always bad and always be avoided in any grilling. You should not have flames…

      A couple of possible issues. Some fat from the drummies causing the flames. And be sure to know the surface temp of your grill and that the thermometer is accurate. My grill has two hot spots. They are small but I was cooking 14 drumsticks so it was hard to avoid completely but I was able to work around them.

      If you are getting burning anyways, flip at 4-5 minutes and move them around some. Also a little lower surface temp since you are cooking to an internal temperature and not by time here. Never by time…

      Hope that helps some and please let me know if you have more problems.

      DrDan

  11. Sandra says

    I did exactly as you said and the drumsticks were perfect !! Used the cayenne too. I can’t thank you enough. We have cooked a lot of chicken on the grill in 68 years and this was the best. Crispy outside and moist inside!!

    • says

      Thanks for the note Sandra. I thought it was relatively simple but some are having issues. As we say in science, it needs to be reproducible.
      Again thanks for the support.
      DrDan

  12. Drew says

    I’m 19 and am just now starting to broaden my grilling horizon, I’ve only dont breasts and this was my first “drummy” cooking experience. Used the rinse and dry method, used my own choice of spices “no offence” and then lathered them up with my favorite baby rays bbq sauce. They turned out perfect! Couldn’t of had a better first experience. Thanks for the tips!

    • says

      Great the hear. This is an easy one to adjust to what you want. Never be afraid to change a recipe. The worse that happens is you waste a little food.
      Thanks for the note…. Why the two star rating?
      DrDan

  13. Eric says

    I’m giving your recipe a shot tonight. Doing 40 burgers, 24 drumsticks, 8 Brats and 8 weenies. I will start the drumsticks 1st.

  14. Roger Williams says

    I only use a charcoal grill, and mainly indirect heat. I’m a recipe junkie so I would love to know if you have any charcoal grill tips and recipes. I have bookmarked this site and will check in often. Keep up the great job. I gave it a 4 rating mainly for the responses from those that have tried it.

  15. deb says

    Thanks for the recipe. I had a problem with the skin getting blackened and burnt. Can you help? ( I have a gas grill that does not indicated temp so I set the heat on medium. ) Thanks.

    • says

      I frequently use a surface thermometer… About $8 on Amazon. I do that frequently so I can tell people what temperature to have. So pick one up somewhere. Second, flip and reposition more often. My old grill had many “hot spots” that ran much higher temp then other spots. Lastly make sure you have no “flair ups”
      Hope that help
      DrDan

  16. DaisyCat68 says

    O.M.G.! First time grilling chicken w/ the bone. Did not have any thermometers, but followed your advice & comments. Made half w/ Lawry’s & onion powder, the other half w/ s/p & Herb de Provence (my husband is obsessed w/ that stuff). Dried the chicken! Took about 40-45 minutes, but then I was opening that lid every 5 mins, so maybe I’ll be better next time! Skin was beautifully crispy. My 11-yr-old, who shuns meat of any kind almost always, ate FOUR. At one sitting. Best directions for grilling ever!

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