Grilled BBQ Chicken Drumsticks (Print-Friendly Version)
Juicy grilled drumsticks coated in tangy barbecue glaze, cooked over flame for ultimate flavor.
# What You’ll Need to Make This:
→ Primary
01 -
10 chicken drumsticks
→ Marinade
02 -
2 tablespoons olive oil
03 -
1 tablespoon garlic powder
04 -
1 tablespoon onion powder
05 -
1 teaspoon paprika
06 -
1 teaspoon salt
07 -
1/2 teaspoon black pepper
08 -
1 teaspoon cayenne pepper (optional, for heat)
→ Glaze
09 -
240 millilitres barbecue sauce (homemade or preferred store-bought brand)
→ Garnish
10 -
Fresh parsley, finely chopped (optional)
# How to Prepare:
01 -
Pat chicken drumsticks thoroughly dry with paper towels to promote crisp skin on the grill.
02 -
In a large mixing bowl, whisk together olive oil, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper if using.
03 -
Add drumsticks to the bowl, ensuring each piece is evenly coated. Refrigerate and marinate for at least 30 minutes, or ideally 2–4 hours for enhanced flavour.
04 -
Preheat grill to medium-high, aiming for 175°C to 200°C. Allow time for the grates to get hot.
05 -
Lightly oil grill grates using tongs and a paper towel dampened with oil to prevent sticking.
06 -
Arrange marinated drumsticks on the grill. Cook for 30–40 minutes, turning every 7–10 minutes to ensure even cooking.
07 -
Brush drumsticks generously with barbecue sauce during the final 10 minutes of grilling, allowing the glaze to caramelise.
08 -
Verify doneness by inserting a meat thermometer into the thickest section; drumsticks are safe to eat at 75°C.
09 -
Transfer drumsticks to a platter, cover loosely with foil, and let rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
10 -
Present hot drumsticks immediately for optimal taste and texture.
# Extra Tips:
01 -
Marinating longer intensifies flavour and improves tenderness.
02 -
Use indirect heat if drumsticks brown too quickly to prevent burning.