Perfectly Grilled Chicken Drumsticks are fast and easy with this never-fail recipe. Tender, flavorful, and budget-friendly, everybody from picky kids to grandma will love these crispy grilled drumsticks.
🐓Ingredients
Chicken Drumsticks (chicken legs)
Seasoning—salt, black pepper, and garlic powder mixture (All-Purpose Seasoning) OR
Optional seasoning of your choice
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Featured Comment from Jan: "
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!"
You only need the correct grill and final internal temperatures to cook perfect chicken drumsticks. With only 10 minutes of preparation and simple seasoning, it only takes 35 minutes on the grill.
This grilled chicken drumstick recipe is part of a group of recipes that started with my work on Chicken for a Crowd. For oven-based recipes, see Oven Baked Chicken Legs or Crispy Oven Baked Chicken Thighs. And don't miss Grilled Chicken Thighs.
👨🍳How to Grill Chicken Drumsticks—Step-by-Step Photo Instructions
1. Clean, oil, and preheat the grill to a surface temperature of about 450°.
2. Prepare the chicken legs for grilling by trimming loose parts in the joint area and excess skin.
3. Pat dry with paper towels and season to your taste.
4. Place over direct heat with a closed lid.
5. Flip every 5 minutes until an internal temperature of 185°—about 30-35 minutes.
6. Remove from heat and rest for 5 minutes before serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰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. 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. You must use a thermometer to be sure you get to 185°+. Do not guess.
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.
How to spice chicken drumsticks
Spice as you want. I use my All-Purpose Seasoning ·7:2:2), which combines kosher salt, pepper, and garlic powder. But other spice mixes may be used.
For BBQ chicken drumsticks, use a dry rub and brush with your favorite BBQ sauce the last 5 minutes to make great BBQ chicken drumsticks.
Chicken tips and options
Drumsticks and chicken legs are the same thing. But there are also chicken leg quarters with chicken legs and thighs attached. If you are doing leg quarters, please follow the Grilled Chicken Thighs recipe.
Just pat dry with paper towels, and do not rinse—which is unsafe. 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.
Grill setup
You may use either a gas or charcoal grill, but you must get the grill surface temperature correct, which is easier on gas. The grill surface temperature is temp on the grill's surface where the food cooks, not in the grill's hood.
The surface temperature should be 450°-500°, which is medium to medium-high on most gas grills—see A Beginners Guide to Grill Temperature on a Gas Grill for more details.
For a charcoal grill, you must adjust the venting, not build the hottest fire, and have a reserved cooler area.
🌡️The best final internal temperature is 185°
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, which 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).
Suggested serving
Severe with other grilled side dishes like Grilled Corn on the Cob, Grilled French Fries, Grilled Stuffed Tomatoes, or Grilled Mixed Vegetables. Or picnic salads like potato salad, Caprese Pasta Salad, Broccoli Salad, or Broccoli Slaw Salad.
Storage and reheating leftovers
Store leftovers refrigerated in an airtight container for 4 days. You may freeze for 4 months, but there is poor skin texture, so it is not recommended.
To reheat leftovers, heat in a 325° oven or air fryer for 10-15 minutes.
❓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, it 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 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 to eat.
Food safety
Raw chicken and other poultry should be considered contaminated and handled with care. Wash your hands carefully before and after touching raw chicken.
We do NOT wash raw chicken routinely due to water splatter. See Chicken... To Rinse or Not To Rinse? for more information.
You must cook chicken to an internal temperature of 165° for safety, although for texture, cook to 185° for chicken legs and thighs. See the USDA for more information. You need to check this with an instant-read thermometer.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
👨🍳Recipe
Grilled Chicken Drumsticks
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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. 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 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.
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°. Over 500° will not work well. 400° minimum.
- The final internal temperature of 185°+ is the key to this recipe. 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 flair-ups.
Your Own Private Notes
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
© 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.
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!