Grilled BBQ Chicken Drumsticks
Chicken drumsticks seasoned with a homemade BBQ spice blend, grilled crisp over two heat zones and finished with a brush of barbecue sauce.
🍳 Cook: 30 min
Ingredients
| 2 lb | 905 g | chicken drumsticks (legs) |
| 1/2 cup | 120 ml | BBQ sauce |
| 2 tbsp | 30 ml | olive oil |
| 3/4 tsp | 3.8 ml | chili powder |
| 1/2 tsp | 2.5 ml | salt |
| 1/2 tsp | 2.5 ml | pepper |
| 1/2 tsp | 2.5 ml | garlic powder |
| 1/2 tsp | 2.5 ml | smoked paprika |
| 1/4 tsp | 1.3 ml | onion powder |
| 1/4 tsp | 1.3 ml | cayenne pepper (optional) |
Instructions
- Make the BBQ spice blend by combining the salt, pepper, smoked paprika, garlic powder, onion powder, chili powder and cayenne (if using) in a small dish; stir with a spoon.
- Pat each drumstick dry with paper towels. Drizzle with oil and season with the spice blend, mixing well to coat each piece thoroughly.
- Gas grill: Preheat to medium-high (about 400°F). Add the drumsticks to clean, well-oiled grates and cook, turning every few minutes, until the skin is browned and crisp on all sides. Lower the heat to medium-low (about 300°F), close the grill and cook about 25 minutes, turning once halfway through.
- Charcoal grill: Create two heat zones (medium-high and medium-low) by moving most of the coals to one side. Start the chicken directly over the heat, turning every few minutes as the skin browns; once crisp, move it to the indirect (medium-low) zone, cover and cook about 25 more minutes, turning once halfway.
- Brush each piece with the BBQ sauce. Check that the internal temperature reaches 165°F (~74°C), then serve immediately.
Notes
- To prepare ahead: mix the chicken, oil and spices, cover and refrigerate up to 18 hours.
- Air fryer: 400°F, 18–22 minutes, turning once, to 165°F.
- Oven: 400°F (~204°C), 40–45 minutes, turning halfway, to 165°F.