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.
Amy Combs says
Love love love this recipe. I've made it a few times and it always turns out great. Thank you!
Simon says
Great tips, my Chicken legs came out great. Thank You!
Mikey says
Hey there: Thanks for the great tips! I had cooked chicken before, but made the same mistakes over and over -- too high heat, and too low a finishing temp. I had always read 165 was the target point, but the chicken (thighs or legs) always came out kinda fatty and stringy. Taking the meat to 185 or even a little higher is the key to great texture. And the 7:2:1 seasoning mix (I also add one part smoked paprika) is all the seasoning you need. I apply it liberally, almost like I'm putting a rub on. It looks like it's going to be too salty, but it's not. The meat comes out crisp and tender and delicious. Thanks!
Len says
I made this tonight. Nervous as these were big drumsticks and I’m a novice griller. I tuned every 5-7 min and boy were they crispy and juicy. My only error was not enough seasoning, but will fix that next time.
Great recipes.
Andrea says
Are skinless chicken drumsticks okay for this recipe?
DrDan says
Hi Andrea,
I have some doubt about this much prolonged high heat on skinless drumsticks. The method is to get crispy skin and finish the meat. If you want to do skinless, I would suggest a light olive oil brush and probable about 350 degree convection (375 regular oven) to final temp of 180-185. Probably about 45-55 minutes depending on size of drumsticks.
Dan
Esmerelda says
Followed step by step and these turned out very nice, even though I think I still prefer your oven version. It's just more fun to grill :)
Nik Edmiidz says
Is that celsius or fahrenheit?
DrDan says
fahrenheit
Becky says
So you leave the lid open or close in between clippings?
Becky says
Flippings
DrDan says
Hi Becky,
I hate spell check too.
Closed. General rules. Things under 1/2 inch thick can usually be cooked open. 1/2 to 1 inch is usually closed and 1 inch or more is always closed.
Dan
SMR says
Thank you for this rule of thumb! I've never heard that before and it certainly helps.
Amardeep says
Hi Dan.
How would I do this with open grill over hot coals.
Thanks
DrDan says
My last experience with charcoal and open grilling is about 40 yrs ago. But here is my best,
You cannot be placing the chicken over high heat. The skin will be burnt black and the meat bloody. So you need to let the charcoal burn down some since it is hottest when it is about 10-15 minutes in so it needs to cool down a bit so probably about 25 minutes after lighting ( a guess) but you will need to cook at least 30 minutes and probably longer, so you need to maintain a temperature. Hard on open charcoal.
On gas, I recommend always to close the lid if the thickness is over 1 inch and you should close the lid if 1/2 to 1 inch. So frequent flipping and a bit longer grilling probably. And remember, you are cooking to a final internal temperature of 185. 165 is safe but stringy and tough.
So charcoal and the open top both present issues. Indirect cooking is possible but I have no suggestions about setup. I would probably cook something else considering the hardware limitations.
Dan
sreno7 says
I dried the drumsticks and brushed them with oil. It was crispy and didn't stick to the grill.
I enjoyed the spice mix except it was too salty.
amber says
Have you ever tried sous-vide the drumsticks ... then throw them on grill for quick char? saves slaving over the grill for 30 min
DrDan says
Hi Amber,
No, I haven't. For the readers, the term sous vide is French I believe for under vacuum. The food is vacuum sealed and cooked in hot water to a final temperature and then can be seared or finish however you want. Somewhat like reverse searing a steak but involves the sealing and water. I think it is an interesting technique and if you are so equipped, it would be interesting to try.
Dan
Ron Garstka says
Well I just finished my dinner of drummies. Had a bit of a problem getting my grill DOWN to 450 during the first 5 min. Weber Spirit 310. At MEDIUM my grill surface registers in excess of 600. To get to 450 I had to turn all 3 burners to LOW. Had a bit of char after the first 5 min. but they finished up just short of 30 min total and were absolutely delicious. I have to give both the grilled chicken thighs and now the drummies a 5. Also looking forward to some ribs and steaks soon. Great library of recipes. Nice work, continue to enjoy it. Best wishes.
DrDan says
Hi Ron,
Thanks for the note. I’m glad it worked well for you.
I have a Weber Summit s470 and it doesn’t run that hot. All burners on low will be about 300 range. Medium is 450 plus minus. I get almost 700 plus on high with long preheat or if I add in the 5th burner. But I’m on natural gas which will be a bit cooler than propane. The variance in grills is tremendous so those cheap little grill surface thermometers are so worth the $10. I go through 2-3 per year since they get unreadable after a while.
Dan
Johnboy says
I did this but added one thing: After spicing the chicken, I carefully coated them with spray oil (Pam, etc.) It didn't affect the taste and the chicken was extra crispy.
Jackie Treehorn says
Great, really easy recipe. Drummies were perfect. Meat was fall off the bone tender and skin was nice and crispy. Having a meat thermometer and slathering sauce at the end in order to avoid sugar burn was key. 5 stars!
Dave says
Made this today, very salty. I'd suggest halving the salt if you're going to add barbecue or any other sauce. Was fine for naked legs.
DrDan says
If I add sauce to these, I cook them bare of any spices and add the sauce for the last 5 minutes or so.
Thanks for the note
Dan
Cat says
Hello, did you used to have a recipe with the cayenne pepper measurement added in? I could've sworn this was the case as this has been a go to recipe the times I have grilled chicken over the past year. If so, are you able to provide that ratio?
Dan Mikesell AKA DrDan says
Hi Cat,
Welcome to the blog.
The original recipe, now called Chicken for 100, was for an adult retirement party. This and the oven-baked version are cut down and slightly modified versions. Many readers had problems anytime I specified the amounts of spices in any of these recipes. So I changed to the 7:2:2 suggestion.
For the cayenne, use about 1/8 to 1/4 of the amount of pepper. So if you make a mix of 3-4 teaspoons kosher salt to 1 teaspoon each of pepper and granular garlic powder. Add about 1/8 to 1/4 teaspoon of cayenne. That is too much seasoning for 6 drumsticks. That is enough for 12-24 drumsticks depending on size and your taste.
Hope that helps.
Dan
Brian says
I didn't know food could be this good...
The seasoning was great and I added a light coating of barbecue sauce for the last couple of flips - they were amazing. Will be making these again soon.