Perfectly Grilled Chicken Drumsticks are easy and quick with this never fail recipe. Fall off the bone tender with delicious flavor. They will be the hit of any meal.
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Everybody needs great grilled chicken recipes, and this grilled chicken leg recipe is one of the easiest and best for home cooks. Crispy chicken legs that both picky kids and grandma will love.
All you need to do is correct the grill temperature and final internal temperature. With only 10 minutes of preparation and simple seasoning, then about 35 minutes on the grill, you will have an economical meal.
Please enjoy one of our favorite quick and easy grilled chicken recipes. If you want other grilled chicken recipes, check out Grilled Chicken Thighs or Grilled Chicken Breasts. For oven-based recipes, see Baked Chicken Legs or Oven Baked Chicken Thighs.
This grilled chicken drumstick recipe is part of a group of recipes that started with Chicken for a Hundred.
🐓Ingredients
- Chicken legs(chicken drumsticks)—Trim loose skin and joint parts. Try to use legs of about the same size so they will cook in about the same amount of time.
- Seasoning—Just some salt and pepper is fine. But we always use All Purpose Seasoning - 7:2:1 and 7:2:2, which is salt, black pepper, and garlic powder. But use the seasoning you love. Even marinade is fine. If using BBQ sauce, skip other seasoning and brush on near the end of cooking.
👨🍳How to Grill Drumsticks
- Clean, oil, and preheat the grill to a surface temperature of about 450°—important.
- Prepare the chicken legs for grilling by trimming loose parts in the joint area and excess skin. Then pat dry with paper towels and season to your taste.
- Place over direct heat with a closed lid. Flip every 5 minutes until an internal temperature of 185°—about 30-35 minutes.
- Remove from heat and rest for 5 minutes before serving.
⏰How long to grill chicken drumsticks
It will take 35 to 30 minutes, assuming a medium-high grill surface temperature of 450°, to reach a final internal temperature of 185°+, which is best for chicken legs and thighs.
Variables are the drumstick's size, initial temperature, and exact grill temperature are variables. You can use a lower surface temperature, but it will add time and tend to dry more. You can not get acceptable results with a grill temperature over 500°.
Always remember, you are cooking to a final internal temperature and never by time alone. Chick the temperature with an instant-read or meat thermometer.
✔️Tips and Options
- Chicken Tips
- Drumsticks and chicken legs are the same thing. But there are also chicken leg quarters with the chicken leg and chicken thigh attached. If you are doing leg quarters, please follow Grilled Chicken Thighs.
- Just pat dry with paper towels and do not rinse—which is not safe. See Chicken... To Rinse or Not To Rinse? for more discussion.
- Allowing the chicken legs to rest at room temperature for 15-30 minutes while setting up the grill will help get the final internal temperature without burning the skin.
- Spicing and Cooking Tips
- Spice as you want. I use my All-Purpose Seasoning Recipe, which combines kosher salt, pepper, and garlic powder. A dry rub or seasoning mix can be used.
- Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great BBQ chicken drumsticks.
- The grill and final internal temperatures are the two most important things needed to get the best results.
- You must use a thermometer to be sure you get to 185°+. Do not guess.
- Grill Tips
- You may use a gas or charcoal grill, but the grill should be 450°-500° surface temperature which is medium or a bit more on most gas grills.
- For a gas grill, see A Beginners Guide to Grill Temperature on a Gas Grill for more details.
- For a charcoal grill, you will need to adjust the venting, not build the hottest fire and have a reserved cooler area.
🌡️The best final internal temperature
The best final internal temperature for chicken legs (and thighs) is 185°. The FDA minimum safe internal temperature is 165°, but there is too much connective tissue in chicken legs and thighs. At 165°, they will be tough and stringy—just not done.
To get moist and tender meat, you need to melt the connective tissue that starts at 170° but is mostly complete at 185°. But cooking up to 195° will still be okay and may be beneficial, according to American Test Kitchen (subscription required).
You must use an instant-read or meat thermometer to get this right.
❓FAQs
Closed will be best and give you more control. Generally, grilling something less than ½ inch thick can be open. Between ½ and 1 inch can be open but is better closed. Over 1 inch should always be closed.
No, you will burn the skin long before the meat is cooked. They must be fully thawed first.
It is not needed. The skin will be crispier without it, but with oil will be softer and feel thicker.
There are two common causes. First, if the chicken is older, the older meat may release some myoglobin which can cause some pinkness. The second reason is if the drumsticks have been frozen, the bone marrow can break down and come out into the meat. Neither is harmful, and as long as the temperature is correct, it is safe.
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo Instructions
Preheat the 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 the grill grates.
Pat dry the chicken legs (chicken drumsticks) with paper towels. Rest at room temperature for 15-30 minutes before grilling if you have the time.
Trim off excess skin and loose bones/tissue, especially in the joint area.
Season to taste. Just Kosher salt and pepper will be fine, or you can use my 7:2:2 spice mix. Or use the seasoning of your choice. If you are using BBQ sauce, skip the seasoning and brush the chicken legs for the last 5 minutes of grilling.
Check grill surface temperature and place chicken legs on the grill. Close the grill hood. Flip about every 5 minutes until the internal temp of 185° degrees—about 30-35 minutes.
Let rest for 5-10 minutes before serving. They are way too hot, anyway.
📖 Recipe
Grillied Chicken Drumsticks-Quick and Easy
Ingredients
- 6 Chicken drumsticks
- Salt and pepper - to taste or seasoning of your choice
Instructions
- Preheat the 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 the grill grates.
- Pat dry the chicken legs (chicken drumsticks) with paper towels. Rest at room temperature for 15-30 minutes before grilling if you have the time.
- Trim off excess skin and loose bones/tissue, especially in the joint area.
- Season to taste. Just Kosher salt and pepper will be fine, or you can use my 7:2:2 spice mix. Or use the seasoning of your choice. If you are using BBQ sauce, skip the seasoning and brush the chicken legs for the last 5 minutes of grilling.
- Check grill surface temperature and place chicken legs on the grill. Close the grill hood. Flip about every 5 minutes until the internal temp of 185° degrees—about 30-35 minutes.
- Let rest for 5-10 minutes before serving. They are way too hot, anyway.
Your Own Private Notes
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 most adults like but do no use with kids.
- Medium grill with a surface temperature of about 450°. Over 500° will not work well.
- The final internal temperature of 185°+ is the key to this recipe.
- If you are cooking chicken leg quarters, use the Grilled Chicken Thighs recipe.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally published June 26, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Theresa
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
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
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
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
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
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
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
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
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
Close the lid or not?
Dan Mikesell AKA DrDan
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
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
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
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
The best recipe and directions - so simple and delish!!!
Billy Mueller
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
These were the best drummies I have ever had!!! Excellent directions!!! I used Paula Deen’s Funky Chicken Seasoning and these instructions. Sooooo good!
Garn
I have BBQ'd chicken legs/wings many times and NEVER does it take as long as the recipes claim. To me 30 minutes on the grill is absolute max - and yes i use an instant read thermometer and yes the chicken is always cooked.
Dan Mikesell AKA DrDan
Grill surface temperature? If you cook at higher temperature, they will cook faster, but will dry more. But if you have the grill and final temperature under control, great. (I can't comment on wings on the grill)
Dan
Nick
To add to what Dan said here, it's important to note that he's talking about 450-500 degrees for the grill surface. If you are going off of the thermometer built into the grill hood, keep in mind that the actual grill is usually 75-100 degrees hotter than what the hood thermometer is reading, due to the fact that it's closer to the heat source. If your hood thermometer is on the side rather than the top of the hood, it's closer to grill temp but probably still 25-50 degrees lower than grill temp.
So if he recommends a max of 500 degrees grill temp, you probably don't want your hood thermometer going above about 400 degrees it it's top-mounted. 425-450 if it's side-mounted.
Dan Mikesell AKA DrDan
Hi Nick,
Welcome to the blog and you have some very good points. I want to add that the quality of hood thermometer is not good new and after some use, the crud covering the thermometer makes it even worse.
Good grilling (and all cooking really) is about applying heat with as much control as possible. There are other variables like thickness and initial temperatures that you can't control well. So control what you can, the best you can. You must know the amount of heat you are really applying to be a good griller.
Readers can see my beginner guide to grill temperature at https://www.101cookingfortwo.com/grill-temperature/
Again, thanks for the note.
Dan
Grampa Tom
I cooked drumsticks today for nearly 40 minutes. Turned them every six minutes and halfway through I reduced the heat from medium-high to medium-low.
Wow the texture was so much better than I was used to. I always thought it was the legs not the cooking method that mad them chewing and stringy. This old dog (57) learned a new trick!
Anastasia
I was hesitant to make drumsticks on the grill because I don’t have a cooking thermometer. However I still ended up making this and it was absolutely delicious!! I highly recommend!!
Dan Mikesell AKA DrDan
Hi Anastasia,
Welcome to the blog and glad it worked well for you.
You should pickup an instant read thermometer sometime. It will make your results consistently good.
Thanks for the note and rating.
Dan
George
Great recipe and info as I was weary of bbqing drumsticks but the time and temperature is just right and the tender meat literally fell off the bone.
Shana
This recipe did not work on my grill.
Dan Mikesell AKA DrDan
Hi Shana,
Welcome to the blog.
Let's trouble shoot if you have a moment. What type of grill and lid open or closed, what was the grill surface temperature and what happened?
Dan
michael silverstein
Do you close the grill cover at any time?
Dan Mikesell AKA DrDan
Hi Michael,
Closed. The general rules for lids: under 1/2 inch thick can be open or closed. Between 1/2 to 1 inch can be open but much better control closed. Over 1 inch is always closed.
Dan
Victor
You preheat the gas grill first and then oil and clean the grates before cooking the legs?
Dan Mikesell AKA DrDan
Yep, Instruction #1.
I don't think the order is important but I find the grates clean better if hot. So I turn on, then clean and oil during or at the end of preheating.