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    🏠Home » Recipes » 101's Best Recipes

    Grilled Chicken Drumsticks - Quick and Easy

    Oct 5, 2022 · Modified: Jan 22, 2023 by Dan Mikesell AKA DrDan · 176 Comments

    Recipe Table of Contents    
    4.56 from 432 votes

    Super easy, never fails, grilled chicken legs for the whole family. Pat dry, spice, and cook over medium-high heat. All you need to do is get the grill temperature and the final internal temperature correct. Then you will have crispy drumsticks that both kids and grandma will love.

    Pile of drumsticks on a white plate
    Jump To:
    • 👨‍🍳How to make this recipe
    • 🐓Ingredients
    • ⏰How long to grill chicken legs(drumsticks)
    • 🌡️The best final internal temperature
    • ✔️Pro Tips to get it right every time.
    • ♨️The grill setup
    • ❓FAQs
    • 📖Related Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    Blue ribbon divider used for visual effect

    Everybody needs great grilled chicken recipes, and this grilled chicken legs (drumsticks) recipe is one of the easiest and best for the home cook. With only 10 minutes of preparation and simple seasoning, then 30 minutes on the grill, you will have an economical meal that kids and adults will love.

    Please enjoy one of our favorite quick and easy grilled chicken recipe.

    👨‍🍳How to make this recipe

    1. Clean, oil, and preheat the grill to a surface temperature of about 450°.
    2. Prepare the drumsticks for grilling by trimming loose parts in the joint area and excess skin. Then pat dry with paper towels and season to your taste.
    3. Place over direct heat with a closed lid. Flip every 5 minutes until an internal temperature of 185°—about 30-35 minutes.
    4. Remove from heat and rest for 5 minutes before serving.

    🐓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.
    • Oil—I don't see it as needed. The chicken skin will be thick and a bit less crispy if used.

    ⏰How long to grill chicken legs(drumsticks)

    It will take 35 to 30 minutes, assuming a medium-high grill surface temperature of 450°. But the drumstick's size, initial temperature, and exact grill temperature are variables.

    They will need to be flipped every 5 minutes to prevent burnt skin and reach a final internal temperature of 185°+, which is best for drumsticks and thighs.

    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°. But always remember, you are cooking to a final internal temperature and never by time alone.

    🌡️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 will need to use an instant-read thermometer to get this right.

    ✔️Pro Tips to get it right every time.

    • DO NOT SKIP PAT DRY, or you will not have crispy skin. See Chicken... To Rinse or Not To Rinse? for more discussion.
    • 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°+. Do not guess.
    • Spice as you want. I use my homemade seasoning, which combines salt, pepper, and garlic powder.
    • 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.

    ♨️The grill setup

    Gas Grill

    The grill should be 450°-500° surface temperature. This is the correct grill surface temperature to cook chicken legs, thighs, and breasts. That is usually a bit above medium on most gas grills. If you have questions about grill setup, see A Beginners Guide to Grill Temperature on a Gas Grill.

    Charcoal Grill

    A charcoal grill works, but you must be careful about grill surface temperature. On most charcoal grills, you will need to adjust the venting, not build the hottest fire and have a reserved cooler area. Watch the internal temperature and the skin carefully.

    ❓FAQs

    Should the grill hood be open or closed?

    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.

    Should I use oil on the skin of drumsticks?

    It is not needed. The skin will be crispier without it, but with oil will be softer.

    My chicken legs still have some pinkness even though the temperature is correct.

    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.

    How to cook chicken leg quarters?

    Chicken leg quarters are a chicken leg and chicken thigh still attached. The technique is the same, although they will take a few more minutes since there is more mass. The endpoint and grill setup is the same.

    📖Related Recipes

    Baked Chicken Legs - Quick and Easy

    Crispy Oven Baked Chicken Thighs

    Easy Grilled Chicken Thighs

    Chicken for a Hundred

    All Purpose Seasoning - 7:2:1 and 7:2:2

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Chicken Recipes, Grill Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    clean and oil grill crates

    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 chicken drumsticks with paper towels

    Pat dry the chicken legs (chicken drumsticks) with paper towels.

    trimming loose parts from joint

    Trim off excess skin and loose bones/tissue, especially in the joint area.

    seasoning drumsticks on a red board

    Season to taste. Just 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.

    chicken drumsticks on the grill over direct heat

    Check grill surface temperature and place chicken legs on the grill. 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.

    grilled chicken drumsticks on a white plate
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    📝Recipe

    chicken drumsticks cooking on the grill

    Grillied Chicken Drumsticks-Quick and Easy

    From Dan Mikesell AKA DrDan
    Super easy, never fails, grilled chicken legs for the whole family. Pat dry, spice, and cook over medium-high heat. All you need to do is get the grill temperature and the final internal temperature correct. Then you will have crispy legs that both kids and grandma will love.
    Tap to leave a Rating
    4.56 from 432 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings #/Adjust if desired 6

    Ingredients

    US Customary - Convert to Metric
    • 6 Chicken drumsticks
    • 7:2:2 Seasoning or salt and pepper - to taste
    • cayenne pepper - optional - to taste
    Prevent your screen from going dark

    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.
      clean and oil grill crates
    • Pat dry the drumsticks with paper towels.
    • Trim off excess skin and loose bones/tissue, especially in the joint area.
      trimming loose parts from joint
    • Season to taste. 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 the last 5 minutes of grilling.
      seasoning drumsticks on a red board
    • Check grill surface temperature and place chicken on the grill. Flip about every 5 minutes until the internal temp of 185° degrees—about 30-35 minutes.
      chicken drumsticks on the grill over direct heat
    • Let rest for 5-10 minutes before serving. They are way too hot, anyway.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. Pat dry and season to taste. I like my All Purpose Seasoning - 7:2:1 and 7:2:2.
    2. Medium grill with a surface temperature of about 450°. Over 500° will not work well.
    3. The final internal temperature of 185°+ is the key to this recipe.
    4. You can also cook chicken leg quarters this way, but due to the fat on the thighs, trim the fat well and move around on the grill to avoid flare-ups.

    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

    Nutrition Facts
    Grillied Chicken Drumsticks-Quick and Easy
    Amount Per Serving
    Calories 120 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g10%
    Cholesterol 70mg23%
    Sodium 660mg28%
    Potassium 169mg5%
    Carbohydrates 1g0%
    Protein 13g26%
    Vitamin A 35IU1%
    Calcium 8mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course|Main dish
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally published June 26, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Sarah

      June 09, 2022 at 8:00 am

      5 stars
      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

      Reply
      • Dan Mikesell AKA DrDan

        June 09, 2022 at 8:48 am

        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

        June 21, 2022 at 5:43 pm

        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

        June 21, 2022 at 5:58 pm

        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

    2. Spencer Travis

      June 02, 2022 at 7:25 pm

      5 stars
      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.

      Reply
    3. Jan Kolkema

      May 29, 2022 at 6:22 pm

      5 stars
      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!

      Reply
      • Dan Mikesell AKA DrDan

        May 29, 2022 at 7:08 pm

        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

    4. Sandra

      October 29, 2021 at 8:45 pm

      5 stars
      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.

      Reply
      • Me

        December 12, 2021 at 4:31 pm

        Close the lid or not?

      • Dan Mikesell AKA DrDan

        December 12, 2021 at 5:09 pm

        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

        April 29, 2022 at 11:27 pm

        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

        April 29, 2022 at 11:38 pm

        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

    5. John

      September 29, 2021 at 3:31 pm

      5 stars
      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?

      Reply
    6. Heather Beckman-Erwin

      September 21, 2021 at 8:37 am

      5 stars
      The best recipe and directions - so simple and delish!!!

      Reply
    7. Billy Mueller

      August 30, 2021 at 4:39 pm

      5 stars
      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

      Reply
      • Cathy

        May 17, 2022 at 11:34 am

        5 stars
        These were the best drummies I have ever had!!! Excellent directions!!! I used Paula Deen’s Funky Chicken Seasoning and these instructions. Sooooo good!

    8. Garn

      August 27, 2021 at 6:01 pm

      4 stars
      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.

      Reply
      • Dan Mikesell AKA DrDan

        August 27, 2021 at 6:08 pm

        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

        February 13, 2022 at 1:19 am

        5 stars
        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

        February 13, 2022 at 8:52 am

        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

        May 22, 2022 at 10:26 pm

        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!

    9. Anastasia

      August 09, 2021 at 7:51 pm

      5 stars
      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!!

      Reply
      • Dan Mikesell AKA DrDan

        August 09, 2021 at 7:55 pm

        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

    10. George

      July 26, 2021 at 11:04 pm

      5 stars
      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.

      Reply
    11. Shana

      July 12, 2021 at 5:01 pm

      This recipe did not work on my grill.

      Reply
      • Dan Mikesell AKA DrDan

        July 12, 2021 at 5:04 pm

        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

    12. michael silverstein

      July 04, 2021 at 6:33 pm

      Do you close the grill cover at any time?

      Reply
      • Dan Mikesell AKA DrDan

        July 04, 2021 at 7:29 pm

        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

    13. Victor

      April 15, 2021 at 7:37 pm

      You preheat the gas grill first and then oil and clean the grates before cooking the legs?

      Reply
      • Dan Mikesell AKA DrDan

        April 15, 2021 at 7:48 pm

        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.

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