Succulent Chicken Drumsticks Grilled to Perfection

Bone-in grilled chicken can be tricky to master, but using this method, you too can serve up perfectly grilled chicken drumsticks!

I taught myself to grill, and it was a steep learning curve with lots of trial and error (or “trial and burn!”) along the way. I found that the hardest protein to learn how to grill was bone-in chicken. This is because the skin burns easily while the inside can still be raw. It took me a long time to get it right.

My father-in-law is a master griller and he was a huge mentor to me when it came to good grilling techniques. He’s the one who told me about grilling bone-in chicken: “You gotta treat this chicken like a baby! Take good care of it often!” That’s one big difference between grilling chicken and steak. When you grill steaks, you’re supposed to leave them alone and not flip them too often. With bone-in chicken, it’s best to flip it often to ensure that it cooks evenly.  For example, these grilled chicken drumsticks take about 20 to 25 minutes to be fully cooked, and I flip them about every 4-5 minutes. 

For chicken, you want the grill set on medium. If it’s too high, the outside will burn and the inside will still be raw. 

Another way to prevent the burnt-outside problem is to rethink your sauce. I used to believe that grilled chicken needs to be smothered with barbecue sauce. The problem is that the sugar and molasses in barbecue sauce cooks quickly, causing the outside of the chicken to burn before the inside is done. To prevent this, I generally try to use other marinades instead of barbecue sauce, like the one featured here. If I am using barbecue sauce, I only put it on in the last 10 minutes, so it doesn’t burn before the chicken is cooked. 

Let’s talk about equipment. The most important piece of grilling equipment is — obviously — the grill itself. In the past, I always bought Char-Broil brand grills, which cost $300-$500. People were always surprised to hear that. “What?” they asked, incredulous. “You don’t have a Weber?!” I would shrug and say, “Does a Weber make a better steak? Are your burgers extra juicy?” And everyone always answered with a resounding yes! “You have nooooo idea how much better and more evenly it grills!” they would tell me. 

Last summer, I needed a new grill. Costco was having a big sale on Webers and I bit the bullet and bought one. Well, guess what?! My steak isn’t better. My burgers aren’t juicier. The only thing I am still curious about, which I won’t know for several years, is that supposedly a Weber grill can easily last 15 to 20 years, whereas a Char-Broil will only last a couple of seasons. But for that, only time will tell…

In any case, don’t let anyone tell you that the only way to grill successfully is with a Weber. It’s simply not true. It’s as much about your method as the grill itself. 

Other than the grill, I have minimal grill accessories — I feel that the most important thing to have is a good pair of tongs. The ones that I like are actually not official grill tongs, since those are made extra long so your hands don’t have to be right over the fire. However, I’ve never liked those tongs since I find them awkward and hard to handle. Instead, I use my OXO Good Grips tongs, which I absolutely love and which I feel allow for the best control. 

When I’m grilling, I like to serve some sort of potato on the side. Sometimes I’ll take a shortcut and make a quick bag of frozen French fries, but really I like to make some good roasted potatoes like these crispy seasoned roasted potato wedges. They go so well with grilled chicken drumsticks. And while you’re at it, this crunchy taco salad is a perfect accompaniment to the chicken and potatoes, rounding out your meal just right!

Succulent Grilled Chicken Drumsticks

Bone-in grilled chicken can be tricky to master, but using this method, you too can serve up perfectly grilled chicken drumsticks!

Print Recipe

Ingredients

• 8 bone-in chicken drumsticks
• ¼ cup oil (I use avocado oil)
• 1 Tbsp Union Spice Blends Mediterranean Blend*
• Salt and pepper, to taste

Instructions

• In a bowl, combine oil and spices and mix well. Add drumsticks and toss to coat. Marinate for approximately 30 minutes.
• Heat your grill to high. Turn down to medium and grill for about 20-25 minutes, flipping every 4-5 minutes, until chicken is fork tender.

Notes

Note: You can also make this in the oven by placing chicken on a cookie sheet and baking at 400°F for about an hour.

You can purchase the Union Spice Blend Mediterranean Blend here. If you don’t have it, you can substitute with 1/2 teaspoon cumin, 1 teaspoon paprika, and 1 teaspoon garlic powder.

Recipe by Faigy Murray | https://mykitchenmystudio.com/succulent-grilled-chicken-drumsticks/