How to Grill Chicken Drumsticks

If you enjoy grilling chicken but find that chicken breasts dry out too much, you should try grilling drumsticks. Use chicken drumsticks that have the skin so the moisture stays in the chicken. Although the bones in drumsticks will give the chicken more flavor, you'll need to take care when grilling them. Cook them quickly on the outside before moving them to a cooler part of the grill to completely cook. Try a variety of seasonings to give your grilled chicken drumsticks a sensational flavor.

[Edit]Ingredients

[Edit]Sweet and Spicy Drumsticks

• 1 1/4 pounds (8 pieces) of chicken drumsticks
• 1/2 teaspoon of garlic salt
• 1/2 teaspoon of ground ginger
• 2 tablespoons of soy sauce
• 2 tablespoons of apple cider vinegar
• 1 teaspoon of sriracha sauce (plus more for glaze if you like it spicier)
• 3 tablespoons of sweet red chili sauce
• 1 tablespoon of honey

[Edit]Herb-Marinated Drumsticks

• 1 1/4 pounds (8 pieces) of chicken drumsticks
• 1/2 cup of packed fresh parsley leaves
• 1/4 cup of packed fresh oregano leaves
• 1/4 cup of packed fresh cilantro leaves
• 2 to 3 cloves of garlic
• 1 1/2 tablespoons of olive oil
• 1/2 teaspoon of kosher salt
• 1/8 teaspoon of crushed red pepper flakes

[Edit]Barbecue Drumsticks

• 1 tablespoon of light brown sugar
• 2 teaspoons of kosher salt
• 1 teaspoon of smoked paprika
• 1 teaspoon of chili powder
• 1 teaspoon of granulated garlic
• 1/4 teaspoon of freshly ground black pepper
• 1 1/4 pounds (8 pieces) of chicken drumsticks
• 1 cup of barbecue sauce

[Edit]Steps

[Edit]Grilling Sweet and Spicy Drumsticks

1. Season your drumsticks. Sprinkle the drumsticks with 1/2 teaspoon of garlic salt and 1/2 teaspoon of ground ginger. Place them in a sealable plastic bag and let them marinate overnight along with:^[1]
   
   • 2 tablespoons of soy sauce
   • 2 tablespoons of apple cider vinegar
   • 1 teaspoon of sriracha sauce
2. Make the glaze. In a small bowl, stir together 3 tablespoons of sweet red chili sauce, 1 tablespoon of honey, and 1 teaspoon of sriracha until you have a glaze. Set the glaze aside while you turn on your gas grill or heat your charcoal grill to medium-high heat.^[2]
   
   • Taste the glaze and add extra sriracha if you want it spicier. If you prefer it sweeter, add an extra teaspoon of honey.
3. Grill the drumsticks over direct heat. When the grill is ready, place your drumsticks directly over the heat for five minutes, turning them frequently with tongs. You can discard the marinade that was in the bag with the drumsticks.^[3]
   
   • Grilling them over high heat for a few minutes will give them a rich dark color.
4. Cook the drumsticks over low heat. Move the drumsticks to the cool side of the grill (the side where there isn't charcoal) or lower the heat to medium. Cover the grill with the lid and let the drumsticks cook for 20 to 30 minutes before you check them. Brush the drumsticks with your glaze at the end of cooking. Let them cook one more minute so the glaze sets up.^[4]
   
   • Avoid glazing the drumsticks throughout the cooking process or the glaze will just burn as the drumsticks cook.

[Edit]Grilling Herb-Marinated Drumsticks

1. Chop the herbs and garlic. Rinse 1/2 cup of fresh parsley, 1/4 cup of fresh oregano, and 1/4 cup of fresh cilantro. Remove the stems and put the leaves in a food processor. Place 2 or 3 cloves of garlic in the processor along with the herbs. Pulse the ingredients until they're chopped.^[5]
   
   • You could also use 5 sprigs of fresh rosemary or sage for a different flavor.^[6]
2. Make the herb marinade. Add 1 1/2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/8 teaspoon of crushed red pepper flakes to the chopped herbs and garlic in the food processor. Pulse the mixture until it thickens into a paste.^[7]
   
   • You may want to scrape down the sides of the food processor so that all the ingredients are completely combined.
3. Combine the drumsticks with the marinade. Place your chicken drumsticks in a sealable plastic bag and add the marinade. Close the plastic bag completely and rub the drumsticks so they're coated in the herb marinade. Let the chicken marinate for at least 2 hours and up to overnight.^[8]
   
   • Make sure to refrigerate the chicken while it marinates.
4. Sear your herb-marinated drumsticks. Turn on your gas grill or heat your charcoal grill to a medium-high heat with the charcoal all placed on one side of the grill. Remove the drumsticks from the marinade in your plastic bag and place the drumsticks on the grill directly over the charcoal. Cook the drumsticks, turning them frequently for about a minute and a half.
   
   • Searing the drumsticks will give them a nice golden color on the outside.
5. Finish grilling the drumsticks. Use grilling tongs to move the drumsticks to the side of the grill that doesn't have charcoal. Cover the grill with the lid and let the drumsticks continue cooking until they reach 165 degrees F with a meat thermometer (anywhere from 30 to 45 minutes). Serve the drumsticks after they've cooled for a few minutes.^[9]
   
   • To ensure even cooking, you can rotate and flip the drumsticks every ten minutes or so.
   • The juices should run clear when you insert the meat thermometer to check the temperature.

[Edit]Grilling Barbecue Drumsticks

1. Mix up a dry rub and coat the drumsticks. In a small bowl, combine your dry rub ingredients. To coat the drumsticks in the dry rub, dip the drumstick in the dry rub and massage it with your fingers so the drumsticks are completely covered in the rub.^[10]
   
   • A dry rub is optional, but it will help your drumsticks stay flavorful and moist while they're grilling.
2. Sear the drumsticks over direct heat. Set your gas grill to medium-high or prepare a charcoal grill over medium-high heat with the charcoal all placed on one side of the grill. Place your drumsticks directly over the heat for five minutes, turning frequently.^[11]
   
   • Searing will help the outside of the drumsticks cook quickly and get a golden color. Just watch it to make sure they don't burn.
3. Cook the drumsticks over low heat. Use grilling tongs to move the drumsticks to the cool side of the grill (the side where there isn't charcoal). Cover the grill with the lid and let the drumsticks cook for 20 to 30 minutes before you check them.
   
   • Avoid cooking the drumsticks over direct heat during this time or the outsides will burn.
4. Coat the drumsticks with barbecue sauce. Turn the drumsticks over using grilling tongs. Use a basting brush to cover the drumsticks with barbecue sauce and let them cook for another 15 to 20 minutes with the grill lid covered.^[12]
   
   • Coat the drumsticks towards the end of the grilling time to avoid burning the sauce.
5. Finish grilling the drumsticks. Turn the drumsticks over again and baste the other side of the drumsticks with barbecue sauce so they're completely coated. Cook the drumsticks for another 10 to 15 minutes with the grill covered. Check the temperature to determine if they're done. They should be 165 degrees F or the juices should run clear.^[13]
   
   • If you want to make the drumsticks appear darker, you can move them back to direct heat and sear them for the last few minutes of cooking.
6. Finished.
   

[Edit]Video

[Edit]Tips

• If you use frozen chicken, thaw them completely before grilling.

[Edit]Warnings

• Make sure the chicken is thoroughly cooked through. Undercooked chicken may cause salmonellosis.
• Wash your hands before and after handling raw chicken.
• Keep raw chicken and cooked meat separate in the fridge.
• Never prepare raw chicken on a wooden surface.

[Edit]Things You'll Need

• Measuring spoons
• Mixing spoon
• Large plate
• Large clean bowl to marinate the chicken
• A suitable clean cover for the chicken whilst it is marinating in the fridge
• A suitable oven proof dish for cooking the chicken

[Edit]References

[Edit]Quick Summary

1. ↑ http://www.skinnytaste.com/sweet-n-spicy-asian-glazed-grilled/#tweGuoGOhHWZYzIS.99
2. ↑ http://www.skinnytaste.com/sweet-n-spicy-asian-glazed-grilled/#tweGuoGOhHWZYzIS.99
3. ↑ http://www.simplyrecipes.com/recipes/barbecued_chicken_on_the_grill/
4. ↑ http://www.skinnytaste.com/sweet-n-spicy-asian-glazed-grilled/#tweGuoGOhHWZYzIS.99
5. ↑ http://www.everydaymaven.com/2012/herb-marinated-grilled-chicken/
6. ↑ http://www.foodnetwork.com/recipes/anne-burrell/lemon-and-herb-marinated-grilled-chicken-thighs-recipe.html
7. ↑ http://www.everydaymaven.com/2012/herb-marinated-grilled-chicken/
8. ↑ http://www.everydaymaven.com/2012/herb-marinated-grilled-chicken/
9. ↑ https://www.kingsford.com/how-to/bone-in-chicken-pieces/
10. ↑ http://www.finecooking.com/recipes/barbecued-chicken-legs.aspx
11. ↑ http://www.simplyrecipes.com/recipes/barbecued_chicken_on_the_grill/
12. ↑ http://www.simplyrecipes.com/recipes/barbecued_chicken_on_the_grill/
13. ↑ http://www.simplyrecipes.com/recipes/barbecued_chicken_on_the_grill/

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