Perfectly Grilled Chicken Drumsticks are easy and quick with this never fail recipe. Fall off the bone tender with delicious flavor. They will be the hit of any meal.
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Everybody needs great grilled chicken recipes, and this grilled chicken leg recipe is one of the easiest and best for home cooks. Crispy chicken legs that both picky kids and grandma will love.
All you need to do is correct the grill temperature and final internal temperature. With only 10 minutes of preparation and simple seasoning, then about 35 minutes on the grill, you will have an economical meal.
Please enjoy one of our favorite quick and easy grilled chicken recipes. If you want other grilled chicken recipes, check out Grilled Chicken Thighs or Grilled Chicken Breasts. For oven-based recipes, see Baked Chicken Legs or Oven Baked Chicken Thighs.
This grilled chicken drumstick recipe is part of a group of recipes that started with Chicken for a Hundred.
🐓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.
👨🍳How to Grill Drumsticks
- Clean, oil, and preheat the grill to a surface temperature of about 450°—important.
- Prepare the chicken legs for grilling by trimming loose parts in the joint area and excess skin. Then pat dry with paper towels and season to your taste.
- Place over direct heat with a closed lid. Flip every 5 minutes until an internal temperature of 185°—about 30-35 minutes.
- Remove from heat and rest for 5 minutes before serving.
⏰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 are variables. 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. Chick the temperature with an instant-read or meat thermometer.
✔️Tips and Options
- Chicken Tips
- Drumsticks and chicken legs are the same thing. But there are also chicken leg quarters with the chicken leg and chicken thigh attached. If you are doing leg quarters, please follow Grilled Chicken Thighs.
- Just pat dry with paper towels and do not rinse—which is not safe. 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.
- Spicing and Cooking Tips
- Spice as you want. I use my All-Purpose Seasoning Recipe, which combines kosher salt, pepper, and garlic powder. A dry rub or seasoning mix can be used.
- Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great BBQ chicken drumsticks.
- The grill and final internal temperatures are the two most important things needed to get the best results.
- You must use a thermometer to be sure you get to 185°+. Do not guess.
- Grill Tips
- You may use a gas or charcoal grill, but the grill should be 450°-500° surface temperature which is medium or a bit more on most gas grills.
- For a gas grill, see A Beginners Guide to Grill Temperature on a Gas Grill for more details.
- For a charcoal grill, you will need to adjust the venting, not build the hottest fire and have a reserved cooler area.
🌡️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 must use an instant-read or meat thermometer to get this right.
❓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 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 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.
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo 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. Just Kosher 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.
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. They are way too hot, anyway.
📖 Recipe
Grillied Chicken Drumsticks-Quick and Easy
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. Just Kosher 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.
- 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. They are way too hot, anyway.
Your Own 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. Seasoning mixes or dry rubs work well. A light touch of cayenne pepper adds a bit of heat most adults like but do no use with kids.
- Medium grill with a surface temperature of about 450°. Over 500° will not work well.
- The final internal temperature of 185°+ is the key to this recipe.
- If you are cooking chicken leg quarters, use the Grilled Chicken Thighs recipe.
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.
Sandra S
Dr Dan
My husband grills on an electric grill (condo rules) and tried these chicken legs the other day... omg they were the best. He's been grilling everyday for 54 years, but cooking for 2 is challenging, thank you so very much for your blog and recipes. Luv them. A happy wife who gets a meal off with great food.
Jen
Thanks for this recipe! I've had several fails from other recipes for chicken drumsticks but this one was a winner! I had given up on making drummies before this but now will definitely make again. The skin was perfectly crispy with meat tender.
Reggie
I loved this recipe, thanks for the detailed instructions! I substituted smoked paprika for the cayenne pepper and it turned out amazing.
Arden
I’m sorry but I was planning on trying this but I am confused by if you need to pat dry or not. The first half said don’t pat dry but the pictures and recipe say to pat dry. Maybe I missed something while reading but would like to know for sure before I try it.
Dan Mikesell AKA DrDan
Hi Arden,
Welcome to the blog.
Definately pat dry. I have searched the post several times and don't see where it says otherwise. If you didn't misread something, please let me know so I can correct it.
Dan
Joe K
Says DO NOT MISS the step to pat dry
Caryn
Just curious if you keep the lid open or closed between turning intervals. I’m trying this for the first time tonight!
Dan Mikesell AKA DrDan
Hi Caryn,
Welcome to the blog.
Closed lid between flipping.
A good rule about the lid is under 1/2 inch thick can be open. Between 1/2 to 1 inch can be open or closed but better control with closed. Over 1 inch this is always closed.
Dan
Mark
Great recipe, thanks for the clear instructions.
Will
Tried these tonight on my gas grill... it maxes out at 500° but it cooked perfectly. My wife and kids just had montreal chicken seasoning while I added a blackened pepper seasoning to a couple of the drumsticks. Turning every 5 minutes is key to not burning. Anyone tried any marinades with this recipe? My wife and I discussed possibilities for that. We have used a teriyaki marinade for chicken thighs before. Just wondered about other thoughts. Without any marinade though, they were fantastic. The kids loved them... and mine are pretty picky with food.
Dan Mikesell AKA DrDan
Hi Will
Welcome to the blog.
I don't do marinade with these but will occasionally with skinless breasts. The important key is getting to the right internal temperature while not getting any sugars in the marinade burnt. So cook at the low end of the grill temperature range. Flip a little faster and use a very oiled grill. That will usually work. I think some of the comments mentioned using marinade but there are too many to go through.
Glad it worked well for you and thanks for the note and rating.
Dan
Lorenia Cervantes
Hi all,
would love your recommendation - I have a gas grill - would I leave the cover open or closed during the 5 minute intervals between flips?
Many thanks!
-Lorenia
Dan Mikesell AKA DrDan
Hi Lorenia,
Welcome to the blog.
The general rule about the grill hood, that does apply here also, is for things under 1/2 inch - open is ok. For 1/2 to 1 inch thick - either but closed is preferred to help stability. Over 1 inch is always closed.
So closed.
Dan
CD MAHON
Tried this recipe today it was VERY good . . . . . IT was done between 25 - 30 mins but NO big deal as I followed directions and used a Thermapen® Mk4 which is ALWAYS dead nuts on . . . . . . will use again . . . . thanks for posting this.
Charlie
Dan,
Thank you for the insight. Cooked well, I have never been a grilled but more of a smoker. This grilling recipe was choice. Blackened seasoning (my little ones like the heat) awesome stuff. Thank you!
Robin
Your recipes have greatly improved our grilling, thank you!
Dan Mikesell AKA DrDan
Hi Robin,
Welcome to the blog.
That was the goal. Glad it is helping
Thanks for the note and rating.
Dan
Erin
PERFECTION!! I had never mastered the art of how to get delicious drumsticks and this method worked beautifully!! I just seasoned with some grill seasoning I had on hand and followed the directions and they were AMAZING. Crisp on outside, moist tender and delicious meat. Thank you!!
Lizette M Gonzalez
Thank you so much.... I actually have it mixed in an old spice container and use it like that, but missing that kick... going to fix it!!! Thanks again... Stay safe!!!!
Lizette M Gonzalez
Hello Dr Dan...
I have been using your recipe for a over a year now, but I always had it saved and never written down... For some reason... I did the recipe yesterday and it was different... Did you change it since Feb/March and also more or less how much cayenne do I add...
Liz
Dan Mikesell AKA DrDan
Hi Lizette,
Welcome to commenting.
The update this year was the re-editing of pictures and the table of content for easy navigation. There was minimal change to the wording to make it fit the TOC sections. The recipe has not changed for years.
I had an issue with people over seasoning and 3-4 years ago removed the suggested spice mix and went to just say "to taste."
When I said to mix a tablespoon of kosher salt with a teaspoon of pepper and granular garlic with the option of 1/4 to 1/2 teaspoon of cayenne. It is too much seasoning for 6 chicken legs. I said that many times but people kept over seasoning.
So there you have what was removed. Just remember it is enough for 12+ legs for most people (1/4 teaspoon of salt per lag is the most you want). The cayenne should be about 1/4 to 1/2 the amount of pepper if you are using it.
The technique had not changed other than the seasoning.
Dan
Lizette M Gonzalez
Thank you so much.... I actually have it mixed in an old spice container and use it like that, but missing that kick... going to fix it!!! Thanks again... Stay safe!!!!
Bob
I did 7:2:2 once.....but never again,
Maybe 3:2:2 the next time.
Made 4 drumsticks on the grill because I was hungry.
Had the first 2 and decided this is way too salty.
Fridged the other 2 and will strip the salt before reheat.
I know some regions love salt, but this was too much for me.
Dan Mikesell AKA DrDan
Hi Bob,
Sorry you over-salted your drumstick but I did say "to taste" six times in the post and never said how much to use. I have removed your low rating since it seems to be a user error.
Have a good day.
Dan
Rene Carts
Dr Dan - Thank you so much for keeping this website going! My dad always cooked perfect grilled chicken legs and thighs. Yet, now, decades later it’s been very difficult to get my husband to understand that drumstick are much better cooked longer (aka higher internal temperature) than the standard grill temperature guidelines. He was a high-rise, city boy, therefore, he wasn’t a grilling man. Yet, moving to acreage two years ago opened the door for grilling, etc. He has mastered steaks, pork chops, pork ribs, lamb, even short ribs, and other difficult cuts. However, his chicken legs/thighs were awful. I simply quit buying legs; it wasn’t worth the price of an argument.
Last night, May 25, 2020, I cooked our Memorial Day BBQ. And, having bought drumsticks, hubby was resigned to stay out of my way. He stubbornly waited until the end of the meal before even tasting the legs. He then smiled and admitted that they were the best grilled drumsticks he had ever had! I showed him your website and your explanation concerning fat and tendons. He got it!
Again, thanks a million! This recipe is spot-on perfect. I now will have drumsticks back on my “grilled meals” rotation. 😊
Kit
This recipe is an absolute winner! We are under stay at home orders because of the virus and I am trying to cook from our freezer. Pulled out chicken legs yesterday morning and began the search for a recipe. So glad I stopped here! As promised the meat was done perfectly at 185°- tender, juicy, crispy skin, and the most gloriously sticky, charry BBQ sauce. Just seasoned with salt and pepper before following the grilling instructions, adding the sauce at the very end. Even our pickiest eater (the one who doesn’t like “real meat”) came to me hours after dinnertime to say again how good they were! Well done, Dr. Dan!
The McGrath Family
Dr. Dan,
My family uses this recipe over and over for great success. Our bbq chicken with mashed potatoes was Midwest comfort food at its best last night! In such a scary time, such comfort is appreciated even more. Thank you and I hope this comment finds you and yours healthy and well.
Warmest regards,
The McGrath Family
Dan Mikesell AKA DrDan
Hi McGrath Family,
Glad you are finding the blog enjoyable. I do love a good drumstick.
We are safe and in our "bubble" with only a weekly trip to the food store.
Hope you are safe and well.
Dan