Super easy, never fails, grilled chicken legs for the whole family. Pat dry, spice, and cook over medium-high heat. Then you will have crispy goodness for all.
Introduction
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 instructions. 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°-185°, 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 the taste for adults). But just a sprinkle of salt and pepper is fine.
My Rating
An easy and tasty 5.
👨🍳Method
- DO NOT SKIP PAT DRY or you will not have crispy skin. (See https://www.101cookingfortwo.com/chicken-rinse-not-rinse/)
- 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 180° 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.
♨️The Grill
Gas Grill
The grill should be 450°-500° surface temperature. That is usually a bit above medium on most gas grills. If you have questions about grill set up, see A Beginners Guide to Grill Temperature on a Gas Grill.
Charcoal Grill
In the interest of helping you charcoal people, this comment was posted by Craig on Nov 8, 2016. I believe you will find it helpful
"I’ve made these several times on a charcoal grill. I use about 4 lbs of charcoal (~50 briquettes) and distribute them on one-half of the grill. Cook the drumsticks over the direct heat, but use the other side for any flare-ups or if you have smaller drumsticks that cook faster.
I’ve never measured the surface temp, but rotating every 5 minutes to get a good char until the temperature is right, seems to work out perfectly. I usually end up with 40 min of coin time and apply BBQ sauce liberally in the last 10 min.
We’ve only had success with this recipe, and we’ve found it’s hard to overlook the chicken, just avoid flames and burning early on!"
⏰Time
Chicken drumsticks, like all chicken, should generally be grilled over medium heat on the grill. That would be a surface temperature of about 450° and will take 30 to 35 minutes.
They will need to be flipped every 5 minutes or so to prevent burnt skin and to a final internal temperature of 180°-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. Again, cook to the correct final internal temperature. You can not get acceptable results with a grill temperature of 500° plus.
And finally, remember that the size and thickness of the drumstick is a big variable.
🌡️Temperature
Many recipes suggest cooking chicken drumsticks to 165° which is the minimum safe internal temperature for chicken for the FDA. There is a difference between safe and done. Pork is safe at 145°, but you sure won’t want your pulled pork to be cooked to 145°. It would be terrible.
Also, some recipes call for cooking “until fluids run clear” or “no pink at the bone.” How are you supposed to do that? Also, I suspect that it may even be below the safe minimum temperature since the pinkness disappears at about 155°.
While I cook my chicken breast to 165°, there is way too much fibrous tissue in chicken drumsticks and thighs. They will be tough and stringy. Just plan not done. Please use 180°-185° as you finish temperature. Check the comments if you need confirmation.
📖Related Recipes
Oven Baked Chicken Legs – The Art of Drummies
Crispy Oven Baked Chicken Thighs
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
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.
Pat dry the drumsticks.
Trim off excess skin and any loose bones/tissue especially in the joint area.
Season to taste. You can use my 7:2:2 spice mix. A little cayenne is nice. You may want to skip the cayenne if cooking for little ones. Or use the seasoning of your choice.
Lightly sprinkle chicken on all sides to taste. Let rest at room temperature until grill is ready.
Check grill surface temperature and place chicken on the grill. Flip about every 5 minutes until internal temp of 180°-185° degrees. About 30-35 minutes.
Let rest for 5-10 minutes before serving. They are way too hot anyway.
📖Recipe
Grillied Chicken Drumsticks- The Art of Drummies
Ingredients
- 6 Chicken drumsticks
- 7:2:2 Seasoning or salt and pepper - to taste
- cayenne pepper - optional - to taste
Instructions
- 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.
- Pat dry the drumsticks. Trim off excess skin and any loose bones/tissue especially in the joint area.
- Season to taste. You can use my 7:2:2 spice mix. A little cayenne is nice. You may want to skip the cayenne if cooking for little ones. Or use the seasoning of your choice.
- Let rest at room temperature until grill is ready.
- Check grill temp if possible and place chicken on the grill. Flip about every 5 minutes until internal temp of 180°-185° degrees. About 30-35 minutes.
- Let rest for 5-10 minutes before serving. They are way too hot anyway.
My 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. You can add a pinch of cayenne pepper but not if children are involved.
- Medium grill with surface temperature of about 450°. Over 500° will not work well.
- Final internal temperature of 180° plus is the key to this recipe.
- Charcoal instructions are in the post.
- You can also cook chicken leg quarters this way.
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.
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.