Grilled Chicken Drumsticks
Published May 22, 2025
This grilled chicken drumstick recipe uses skin-on drumsticks for a crispy, charred bite seasoned with spices that don't overpower the chicken.
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Finger Lickin’ Grilled Chicken Drumsticks!
Next time you’re thinking of grilling chicken, try these grilled chicken drumsticks made with a simple Mediterranean inspired marinade. They are easy to season and throw on the grill and the chicken comes out juicy and tender every time!
If you’ve enjoyed my grilled chicken breast, grilled chicken thighs. and grilled chicken tenders, these grilled chicken drumsticks need to be added next to the rotation—so good! My kids love picking up the drumsticks and eating them with their hands. And, honestly, so do I! This is absolutely the kind of recipe that’s fun to make…and eat.
Happy Cooking!
– Yumna
Grilled Chicken Drumsticks Ingredients
- Oil: I prefer the flavor of olive oil, so that’s what I use here!
- Lemon: You’ll need 3-4 tablespoons of lemon juice for the marinade, but I like to squeeze more on top of the cooked chicken, too!
- Seasonings: Minced garlic, paprika, onion powder, and oregano add all of the flavor to this marinade! You could use 1 ½ teaspoons of garlic powder instead of the fresh garlic.
- Chicken drumsticks: Get ones with the skin on! It’ll get crispy on the grill.
How to Make Grilled Chicken Drumsticks
Grilled Chicken Drumsticks Recipe
Ingredients
- 3 tablespoons olive oil
- 1 lemon juiced, plus more for serving
- 3 garlic cloves minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 chicken drumsticks skin on
Instructions
- In a large bowl, whisk together the oil, lemon juice, garlic, paprika, onion powder, oregano, salt, and pepper.
- Pat the drumsticks dry with paper towels, then add them to the bowl and toss to coat evenly. Cover and refrigerate for at least 1 hour (up to 4 hours).
- Heat a gas grill to medium-high (about 400°F). Brush the grates lightly with oil to prevent sticking.
- Remove the chicken from the marinade (letting any excess drip off) and place them directly on the grill.
- Grill for 25-30 minutes, turning every 5–7 minutes. Use a meat thermometer to check that the internal temperature reaches at least 165°F. Transfer the drumsticks to a plate and let them rest for 5 minutes. Squeeze fresh lemon juice over the top before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add a sauce. I love dipping a drumstick into sauce bite after bite! These would be great with my homemade ranch or cucumber yogurt sauce.
- Make them BBQ-y. Before the chicken’s done, but while it’s still on the grill, brush the drumsticks with BBQ sauce and let it get all caramelized.
- Add some heat. If I wasn’t cooking for kids, I’d whisk a tablespoon or two of harissa or hot sauce into the chicken marinade!
- Add a little sweetness. I’m very into sweet and savory! If you are, too, whisk a tablespoon of honey, brown sugar, or maple syrup into the marinade.
Recipe Tips
- Choose drumsticks that are the same size. That way, the chicken will all cook at the same speed.
- Don’t skip the marinade time. Marinating is what adds flavor! If I can let the chicken marinate for 4 hours, I will.
- Shake off the excess marinade. This will actually help the chicken cook more evenly and avoid flare ups, which is when the grill’s flames leap up! This can char the chicken too much.
- Rest the chicken after cooking. This will allow the juices to be absorbed by the meat and will keep the drumsticks moist.
Serving Ideas
Recipe Help & FAQs
Kept in an airtight container in the fridge, the chicken will keep for 3 days. To reheat, I’d use the microwave! A couple of minutes should be enough to warm the drumsticks up.
The best way to know chicken’s finished cooking is to use a meat thermometer. Once the thermometer reaches 165°F, you know drumsticks are cooked.
Dry chicken can happen if you overcook it! That’s why I recommend using a meat thermometer to know exactly when the chicken’s done. If you’re grill’s too hot, it could also dry out the chicken before it’s finished cooking.
Comments
My husband says they are the best ever. Very nice flavor.
Yay! I’m so glad you liked the recipe, Mary!
5 stars
So happy you liked it! Thanks!!