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Grilled BBQ Chicken Drumsticks

Name: Grilled BBQ Chicken Drumsticks
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 8 Chicken drumsticks; 2 tbsp Brown sugar; 2 tsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Chili powder; 1.5 tsp Salt; 1/2 tsp Black pepper; 2 tbsp Vegetable oil; 1 cup Barbecue sauce

55 min 4 servings Medium

Cut used: Drumstick chicken →

Prep

15 min

Cook

40 min

Total

55 min

Drumsticks are ideal for the grill because their dark meat and skin stand up to long, low-and-slow cooking without drying out. Starting over indirect heat renders the fat and cooks the meat through gently, while a final pass over direct flame with barbecue sauce builds sticky, charred edges. This is backyard cookout food at its finest.

What Ingredients Do You Need?

8 Chicken drumsticks
2 tbsp Brown sugar
2 tsp Smoked paprika
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Chili powder
1.5 tsp Salt
1/2 tsp Black pepper
2 tbsp Vegetable oil
1 cup Barbecue sauce

How Do You Make Grilled BBQ Chicken Drumsticks?

1
Set up two-zone grill
Light your grill and bank the coals to one side, or turn on only half the burners on a gas grill, creating a direct and indirect zone.
2
Season
Combine brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub drumsticks with oil, then coat evenly with the dry rub.
3
Cook indirect
Place drumsticks on the cool side of the grill, cover, and cook for 25-30 minutes, turning occasionally, until nearly cooked through.
4
Move to direct heat
Brush the drumsticks with barbecue sauce and move them to the hot side of the grill for 5-8 minutes, turning and basting frequently.
5
Build the glaze
Apply a second layer of sauce as the first caramelizes, watching for flare-ups and moving pieces as needed.
6
Check doneness
Pull the drumsticks once they reach at least 165°F internally, or up to 180°F for extra-tender texture, with clear juices running when pierced.
7
Rest and serve
Rest for 5 minutes, then serve with extra warmed barbecue sauce on the side.

What Are the Pro Tips for This Recipe?

💡 Cooking indirect first prevents the sugary rub from burning before the meat is done.
💡 Keep a spray bottle of water handy to tame flare-ups during the direct-heat stage.
💡 Try a vinegar-based Carolina sauce for a tangier alternative to classic tomato-based barbecue sauce.