Why you’ll love these grilled chicken drumsticks
We have been loving our grill lately. Not having a/c during a few major heat waves will pretty much force you to get used to grilling, but I’ve been having so much fun testing out grilling recipes that I’m planning to keep it up even after we remedy this air conditioning situation. We’ve been literally grilling everything.
Chicken drumsticks have been on repeat in our house because they’re kid friendly and they’re super versatile. They’re also less likely to dry out than traditional chicken breast, but I still love brining them for additional flavor.
Grilling them really takes them to a whole new level by getting the skin nice and crispy, with gorgeous grill marks. Of course, you can totally make these in the oven, but if you have the option to grill, please do.
More summer grilling recipes: grilled beef satay / grilled hot honey chicken sandwiches / grilled pesto pork chops / coffee rubbed steak
Ingredient notes:
- Chicken drumsticks – We used skin-on drumsticks – leaving the skin on will give you that crispy texture when grilled, but if you prefer a leaner option, you can remove it. Just keep in mind that without the skin, they could dry out quicker, so adjust your grilling time accordingly.
- Honey blonde ale – If you’re out of honey blonde ale, you could try a lager or pilsner for mild flavor or wheat beer for a fruity twist.
- Fresh rosemary – The flavor of fresh rosemary can’t be beat, but if you are out of it, try substituting you can substitute about 1 teaspoon of dried rosemary.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to brine your chicken
To brine your drumsticks, add your brine ingredients and chicken to a large zip-top bag and shake it well. You don’t even need to dirty a whisk or spoon. Just make sure push most of the air out of the bag before sealing. To make things even easier, try putting your zip-top bag into a large bowl while you’re adding all of the ingredients.
Ideally, you want to brine your chicken overnight. If you don’t have time for that don’t worry. Just get your chicken in the brine as soon as you can. I typically do it the morning I plan on cooking it. This gives it plenty of time to sit in the brine, but I recommend a minimum of one hour to get the flavor to take hold.
Once your chicken has brined long enough, remove it from the bag and discard the brine. Whatever you do, please don’t wash or rinse your chicken. Just pat it dry before grilling or roasting.
How to grill chicken drumsticks
Preheat your grill to medium indirect heat (about 400˚F). That means you don’t want the heat source directly underneath the food. This will prevent flare ups and burnt chicken. Grill your chicken for about 15 minutes per side, or until the internal temperature reaches 165˚F.
Always use a meat thermometer if you aren’t sure your chicken is fully cooked.
If you want to make them in the oven:
If you want to bake them in the oven, preheat your oven to 400˚F. Line your baking dish with parchment paper or non-stick aluminum foil. Bake for 30 – 40 minutes, turning once to make sure you get crispy skin. Bake the chicken until it reaches and internal temperature of 165˚F.
I think chicken always takes a little longer in the oven than it does on the grill, but I think it’s just a matter of the skin not getting as crispy. Since dark meat tends to be a little more forgiving than white meat, I prefer to leave it in a little longer.
More 5 ingredient recipes: 6 ingredient fish cakes / walnut crusted salmon / slow cooker beef tacos / baked stuffed pork chops
Grilled Chicken Drumsticks
Ingredients
- 8 chicken drumsticks
- 12 ounces honey blonde ale
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 1 tablespoon Dijon mustard
- 1 large rosemary sprig, stem removed, chopped
Instructions
- Make the marinade. Combine all ingredients in a large bowl or zip top bag. Shake to mix ingredients. Refrigerate until ready to grill.
- Remove chicken from brine and pat dry.
- Grilling: Preheat grill for medium indirect heat. Grill drumsticks for about 30 minutes, turning once to prevent burning, or until internal temperature reaches 165˚F. Remove from grill and let rest for about 5 minutes before serving.
- Oven-baked: Preheat oven to 400˚F. Bake for 30 – 35 minutes, or until internal temperature reaches 165˚F. Remove from oven and let rest for about 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Amazing recipe! I was only able to marinate them for 5 hours but they still turned out so juicy. Thanks so much for the solid recipe!