Grilled BBQ Chicken Drumsticks
Easy Grilled BBQ Chicken Drumsticks with a smoky dry rub and layered caramelized BBQ glaze — crispy charred skin, juicy tender meat, and a perfect mahogany glaze using the two-zone grilling method. Ready in 45 minutes.
Equipment
- Gas or charcoal grill
- meat thermometer
- Basting brush
- Tongs
- Foil (for resting)
Ingredients
Chicken
- 8 bone-in skin-on chicken drumsticks patted completely dry
- 1 tbsp olive oil
Dry Rub
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper adjust to taste
BBQ Glaze
- 0.75 cup thick BBQ sauce your favorite brand
Instructions
- Pat drumsticks completely dry with paper towels. Score each drumstick with 2 to 3 shallow cuts through the skin down to the bone.
- Mix all dry rub ingredients together. Coat each drumstick lightly with olive oil, then rub the spice mixture evenly over every surface. Refrigerate uncovered for at least 30 minutes.
- Preheat grill to medium-high. Set up two zones — one side on high direct heat, one side off for indirect heat.
- Place drumsticks over the indirect heat zone. Close the lid and cook for 25 to 30 minutes, turning once halfway, until internal temperature reaches 155°F.
- Move drumsticks to direct heat. Brush a thin layer of BBQ sauce over each. Grill 2 to 3 minutes, then flip and brush a second layer. Grill another 2 to 3 minutes.
- Apply a third layer of sauce and grill 1 to 2 more minutes until the glaze is caramelized and charred in spots. Internal temperature should reach 175°F to 180°F.
- Remove from grill and rest 5 minutes under a loose foil tent before serving.
Notes
Pat drumsticks completely dry before seasoning — surface moisture prevents crispy skin. Score the skin before seasoning for better rub penetration and fat rendering. Never apply BBQ sauce during indirect heat — the sugars will burn. Apply glaze in 2 to 3 thin layers over direct heat only. Cook to 175°F to 180°F for the most tender, fall-off-the-bone result. Rest 5 minutes before serving.