Juicy meat, crispy skin, and big flavor—these grilled chicken drumsticks turn out perfect when cooked to 185°.
You’ll just need simple seasoning, the right grill temperature, and a meat thermometer. With 10 minutes of prep and about 35 minutes on the grill, it’s fast, easy, and reliable—no marinade or fancy tools needed.
Jump To (scroll for more)
- 🧡 Why You’ll Love This Recipe
- 🐓 Ingredients
- 👨🍳Quick Overview—How to Grill Chicken Drumsticks
- ⏰ How Long to Grill Chicken Drumsticks
- 🌡️ The Best Final Internal Temperature Is 185°F
- 🍗 More Chicken Recipes You'll Love
- 🍽️ Suggested Serving Ideas
- ❄️ Storage and Reheating Leftovers
- ❓FAQs
- ⚕️ Food Safety
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment by Jan:
⭐⭐⭐⭐⭐
"he best...the best..... chicken legs...ever....goodbye Bobby Flay...hello Doctor Dan....it is going to be an excellent chicken leg summer....thank you!"
🧡 Why You’ll Love This Recipe
- Juicy and tender – Cooked to 185° for the right texture—never dry or stringy.
- Crispy skin – Dry heat and dry skin give you that satisfying bite.
- Simple and flexible – No long, complicated marinades—just basic seasoning or your favorite rub.
- Gas grill friendly – Charcoal or any grill works, as long as you can control the temperature.
- Fast and affordable – 10 minutes of prep, 35 on the grill, no special tools needed.
🐓 Ingredients
- Chicken drumsticks – Also called chicken legs. Use any number of about equal size. Trim excess skin and any loose joint pieces. (Not chicken leg quarters—see FAQs)
- Seasoning – Try my All-Purpose Seasoning (kosher salt, black pepper, garlic powder), or just use salt and pepper. Any rub or spice mix you like will work.
💡 Want BBQ drumsticks? Use a dry rub and brush on your favorite BBQ sauce during the last 5 minutes of grilling.
👨🍳Quick Overview—How to Grill Chicken Drumsticks
1. Preheat
Clean, oil, and preheat the grill to a surface temperature of about 450°F (medium-high on most gas grills).
🔥 Pro Tip: Use a grill surface thermometer for accurate temps—hood thermometers aren’t reliable for this. See A Beginners Guide to Grill Temperature to learn more.
2. Trim and season
Trim excess skin and check for loose joint pieces. Pat dry with paper towels and season as desired.
3. Grill
Place drumsticks over direct heat and close the lid. Flip every 5 minutes until they reach an internal temperature of 185°F—usually 30–35 minutes.
🌡️ Pro Tip: An instant-read meat thermometer is a must. Don’t rely on time alone—185°F is your target for juicy, tender legs.
4. Rest
Remove from heat and rest for 5 minutes before serving.
📌For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏰ How Long to Grill Chicken Drumsticks
Grill chicken drumsticks for 30 to 35 minutes over medium-high heat (about 450°F) until they reach an internal temperature of 185°F. That’s the sweet spot for tender, juicy meat—especially with dark cuts like legs and thighs.
Grill time will vary based on the size of the drumsticks, their starting temperature, and how steady your grill holds heat.
✅ Grill Temp Guidelines
• 450°F is the ideal grill surface temperature
• 400°–500°F is an acceptable range
• Below 400°F = longer cook times, risk of dryness
• Over 500°F = burned outside, undercooked inside
🔄 Optional Step: Letting drumsticks rest at room temperature for 30 minutes before grilling can reduce grill time by 5–10 minutes, help them cook more evenly, and prevent burned skin.
Always use a meat thermometer—don’t guess. You’re cooking to 185°F, not just watching the clock.
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🌡️ The Best Final Internal Temperature Is 185°F
For chicken drumsticks and thighs, 185°F is the right internal temperature—not 165°F.
Yes, 165°F is the FDA’s minimum for safety, but at that point, legs and thighs are still tough and stringy. These cuts are full of connective tissue that needs more time and heat to break down.
That breakdown starts around 170°F but isn’t complete until 185°F or higher. Go as high as 195°F if needed—your drumsticks will still be moist and tender. Even American Test Kitchen backs this up (subscription required).
🍗 More Chicken Recipes You'll Love
👇 More Reader Favorites:
- Grilled Chicken Thighs – Juicy, flavorful, and grill-friendly.
- Crispy Oven Baked Chicken Thighs – Great skin, great flavor, no frying.
- Chicken for a Crowd – The original that inspired these easy methods.
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.
🍽️ Suggested Serving Ideas
Serve these grilled drumsticks with other summer favorites:
- Grilled sides: [Grilled Corn on the Cob], [Grilled French Fries], [Grilled Stuffed Tomatoes], or [Grilled Mixed Vegetables]
- Picnic salads: [Potato Salad], [Caprese Pasta Salad], [Broccoli Salad], or [Broccoli Slaw]
These all pair great with the crispy skin and smoky flavor of the chicken.
❄️ Storage and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can freeze them for up to 4 months, but the skin texture will suffer—not recommended unless you're planning to remove the skin before reheating.
To reheat, use a 325°F oven or air fryer for 10 to 15 minutes, or until warmed through and the skin crisps back up a bit.
Microwave reheating will work, but the skin will be soft and the meat texture may deteriorate—best used only when you're in a hurry.
❓FAQs
Closed is best—it gives you better control and more even cooking. A good rule of thumb: leave it open for very thin foods (under ½ inch thick), but close it for anything thicker. Between ½ and 1 inch is borderline, but closed still works better. Over 1 inch? Always close the lid.
Yes—“chicken legs” and “drumsticks” are used interchangeably. If you’re using leg quarters (which include the thigh), follow the Grilled Chicken Thighs recipe to handle the extra fat and flare-ups.
No. The skin will burn before the inside is safe. Always thaw completely before grilling.
It is not needed. The skin will be crispier without it, but with oil, it will be a little softer and feel thicker.
There are two common reasons. Older chicken can release myoglobin during cooking, which can leave a pink tint in the meat. If the drumsticks were previously frozen, bone marrow can sometimes leak into the meat and cause discoloration.
Neither is harmful. As long as the internal temperature reaches 165°F or greater, the chicken is fully cooked and safe to eat—assuming an accurate thermometer. For the best texture, especially with drumsticks, aim for 185°F.
⚕️ Food Safety
Treat all raw chicken as potentially contaminated and handle it with care. Wash your hands thoroughly before and after handling.
Do not rinse raw chicken. It spreads bacteria through splashing and offers no benefit. (See Chicken... To Rinse or Not To Rinse? for more.)
According to the USDA, chicken is safe to eat at 165°F. But for drumsticks and thighs, aim for 185°F for the best texture. Always use an accurate instant-read thermometer to be sure.
📖The Recipe Card with Step-by-Step Instructions
How to Grill Chicken Drumsticks (Easy and Juicy Every Time)
Video Slideshow
Ingredients
- 6 Chicken drumsticks
- Salt and pepper - to taste or seasoning of your choice
Step-by-Step Instructions
- Preheat the grill to get a surface temp of about 450°F. That is medium-high on a standard gas grill and medium on a hot gas grill. Clean and oil the grill grates.
- Pat the drumsticks dry with paper towels. If you have the time, let them rest at room temperature for 15-30 minutes before grilling.
- 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 the grill surface temperature and place the chicken legs on the grill. Close the grill hood. Flip about every 5 minutes until the internal temperature reaches 185°F, 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°F. Over 500° will not work well. 400° minimum.
- This recipe's key is the final internal temperature of 185°+. 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 flare-ups.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published June 26, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Brett Yonally says
It looks like you use direct heat? Your site looks interesting, I'll check the rest of it out.
Dan Mikesell says
Yes, direct heat.
Dan Mikesell says
Great... glad it worked for you. There is nothing like a good drummie
Kathy 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!
Brooke Beeler-Klein 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!
Dr Dan says
Closed. The only "open grill" cooking I have done so far is fajitas on a griddle.
Jon says
Thank you for tje clarification here.
eb8f5048-0030-11e2-852d-000f20980440 says
is your grill open or closed when cooking
Barb 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.
Dr Dan 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.
rbeland says
Great, thanks. Im making them now!
Dr Dan 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.
rbeland says
Do you use a thermometer on the grilling surface for a temp reading? Med and high are somewhat vague and vary between grills.
rbeland 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.
Jay Dub says
Just cooked the best ribs ever! I think beyond world class. Temp is everything and oh yeah an awesome rub!
DrDan says
Umm... maybe the rib recipe.
But thanks for the note.
DrDan
Dr Dan says
I have two. My naked corn is my almost daily recipe right now. There is also a Mark Bittman recipe. Both are in August 2010.
Jeffrey and Juli 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
Debbie Simmons says
I can tell you this much with corn if you mix a little bit of ranch dressing powder mix with melted butter and slather it on your corn while grilling gives a great taste to your corn
Dr Dan says
I though about putting it in caps. I try to keep my total ingredients down to a reasonable number.
Chris says
The dry skin before cooking is a critical tip that you gave. Very nice dry rub too. Effective without using 37.5 spices.