Description
These Grilled BBQ Chicken Drumsticks are the perfect combination of juicy, smoky, and sweet. Brined for maximum moisture, seasoned with a flavorful spice blend, and basted with tangy barbecue sauce, these drumsticks are guaranteed to be the star of your next cookout. The two-zone grilling method ensures perfectly cooked chicken with a delicious caramelized exterior and tender interior.
Ingredients
Units
Scale
Chicken
- 5–6 Chicken Drumsticks (about 2 lbs)
Brine
- 1/4 cup Kosher Salt
- 6 cups Warm Water
Seasoning
- 2 tsp Paprika
- 1/2 tsp Salt
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Brown Sugar
- 1/2 tsp Pepper
Baste
- 1/3 cup Barbecue Sauce
Instructions
- Prepare the Brine: In a large bowl, combine kosher salt and warm water, stirring until the salt dissolves completely. This salt solution will help the chicken retain moisture during cooking and enhance its natural flavor.
- Brine the Chicken: Submerge the chicken drumsticks in the brine solution and let them sit for 30 minutes. The brining process allows the salt water to penetrate the meat, resulting in juicier chicken after grilling.
- Dry the Chicken: Remove the drumsticks from the brine and pat them thoroughly dry with paper towels. Removing excess moisture helps the seasoning adhere better and promotes better browning on the grill.
- Preheat the Grill: Turn your grill on high to preheat. If your grill grates tend to stick, lightly oil them before heating to prevent the chicken from sticking during cooking.
- Season the Chicken: In a medium bowl, whisk together paprika, salt, chili powder, garlic powder, onion powder, brown sugar, and pepper until well blended. Rub this seasoning mixture generously over all sides of the drumsticks, pressing gently to help it adhere.
- Initial Sear: Place the seasoned drumsticks on the hot grill and sear for 4 minutes. This high-heat cooking creates a flavorful crust and beautiful grill marks on the chicken.
- Flip and Sear Again: Turn the drumsticks over and sear the other side for another 4 minutes. This ensures even browning on all sides of the chicken.
- Reduce Heat and Continue Cooking: Reduce the grill temperature to low and cook the drumsticks for 4 minutes. The lower temperature allows the chicken to cook through without burning the exterior.
- Turn and Cook: Flip the drumsticks again and cook for an additional 4 minutes on the other side. This ensures even cooking throughout.
- Apply First Baste: Brush the drumsticks with barbecue sauce and continue cooking for 3 minutes. The sauce will begin to caramelize, creating a sticky, delicious glaze.
- Final Baste and Cook: Turn the drumsticks over one last time, baste with more barbecue sauce, and cook for a final 3 minutes. This double-basting technique ensures maximum flavor development.
- Check Temperature: Verify that the internal temperature of the chicken reaches at least 165°F (74°C) using a meat thermometer inserted into the thickest part of the drumstick without touching the bone. This ensures the chicken is safely cooked.
Notes
- For extra smoky flavor, add soaked wood chips to your grill during cooking.
- Let the chicken rest for 5 minutes after grilling to allow juices to redistribute.
- If you prefer spicier drumsticks, add cayenne pepper to your seasoning mix.
- You can substitute the barbecue sauce with honey mustard, teriyaki, or buffalo sauce for variety.
- Leftover grilled drumsticks can be refrigerated for up to 4 days and are delicious cold or reheated.
- For a crispy skin, make sure to thoroughly dry the chicken after brining.
Nutrition
- Serving Size: 1 drumstick
- Calories: 290
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 105mg
