Get ready for summer barbecues with my juicy, crave-worthy Best Ever Grilled Chicken Drumsticks! If you’ve been around my blog and meal prep over the years, you know that I swear by brining my chicken to get the absolute best flavor and juiciest chicken. These drumsticks are no different and have even earned me rave reviews from my 2 nephews! The oldest (15) even brought it up unprompted 6 months after the fact saying how good they were. I’ll take that as a huge win 😉 I highly recommend doubling this recipe for the ultimate handheld protein at barbecues.
serve it with:
5-Minute Green Sauce
This quick and easy summer sauce is packed with fresh herbs and has a touch of heat from jalapeño.
I like to pull the skin off my chicken drumsticks. Because they’re going to hang out in brine, there’s really no benefit to keeping the skin on in my opinion – the meat will be perfectly juicy and flavorful without it. Plus, putting the chicken directly on the grill grates means you get to enjoy the little crispy bits without the skin getting in the way or falling off. And hiiiii, better macros (ie. less fat)!
Ingredients and Substitutions
Here’s what you’ll need to recreate this Best Ever Grilled Chicken Drumsticks recipe:
- Chicken drumsticks – I’ve never seen them with the skin already off, so you’ll have to pull the skin off yourself. It’s really easy if you use a paper towel to help grip the skin to pull it off.
- Homemade Brine Mix – I make my own brine mix at home so I can get the flavor exactly how I like it. Keep scrolling to read more about brine!
- Olive oil – This helps prevent the chicken from sticking to the grill and helps to nail the crispy grill marks. I like olive oil for the flavor, but you could use another vegetable oil if you prefer.
- Seasoning – I went with a mixture of salt, pepper, lemon pepper seasoning, and chili powder, which is my go-to for grilled chicken. If you have a preferred seasoning mix, go for it!
what is brine and
Why Should I Brine Chicken?
Unlike marinades that mostly provide flavor on the outer edges of the chicken, brining gets the INSIDE of your chicken juicy and flavorful throughout. The salt solution changes the chicken on a cellular level so it actually retains the flavorful brining liquid while cooking, leaving you with exceptionally juicy, flavorful chicken.
I give my Homemade Brine Mix out as gifts at Christmas because it makes the absolute best chicken. My family and friends swear by it now too!
Meal Prep It
I paired the grilled chicken drummies with grilled corn, grilled asparagus, and my 5-Minute Green Sauce for this complete meal. There’s really no tips or tricks here other than using this 2-compartment container and these dressing containers!
Serving Suggestions
I love serving these Best Ever Grilled Chicken Drumsticks with simple grilled veggies like corn and asparagus, but here are a few other ideas:
- Grilled vegetables
- Spring Veggie Couscous Salad
- Creamy Orzo with Garlic Roasted Tomatoes
- Pesto Bacon Summer Pasta (omit the chicken from the recipe)
- Caprese Pasta Salad (omit the chicken from the recipe)
Shop for This Recipe
This serving platter is so much fun – it looks like it’s one of those melamine outdoor items, but it’s actually stoneware and really nice! I love the splatter pattern for summer barbecues.
Best Ever Grilled Chicken Drumsticks
Ingredients
- 14 chicken drumsticks, about 4.75 lbs
- 1/3 cup Homemade Brine Mix
- 4 cups water
- 1 cup ice
Seasoning
- 1 tbsp olive oil
- 2 tsp Oh My Spice! Lemon Pepper Dill Seasoning
- 3/4 tsp sea salt
- 1/2 tsp chili powder
- 1/2 tsp black pepper
Instructions
- Remove the skin from 14 chicken drumsticks. It's helpful to use a paper towel to get a better grip on the skin to pull it off. Add cleaned drumsticks to a large container with a lid.
- In a large glass measuring cup, microwave 2 cups of water until it comes to a boil, about 2 minutes. Add 1/3 cup Homemade Brine Mix to the hot water and stir until the salt and sugar have dissolved.
- Add 1 cup ice to the brine mixture and stir until it is cool to the touch, then pour over the cleaned drumsticks. Add more water, about 2 cups, until the drumsticks are covered. Stir the brine to mix it evenly in the container, then cover and store in the refrigerator for at least 5 hours, or up to 12 hours.
- After the drumsticks have brined, rinse off the spices and place them on a paper towel lined baking sheet. Pat them to dry, remove the paper towels, and rub with 1 tbsp olive oil, 2 tsp Oh My Spice! Lemon Pepper Dill Seasoning, 3/4 tsp sea salt, 1/2 tsp chili powder, and 1/2 tsp black pepper. Set aside at room temperature.
- Pre-heat grill to 450°F. Once hot, brush or spray the grill grates with oil to prevent sticking, then add the prepared drumsticks. Grill for about 7 minutes with the "nice" side down, then flip and grill for another 7 minutes. Flip one final time and grill for another 4-6 minutes or until the drumsticks are cooked through (about 175°F internal temperature).
- Remove the drumsticks from the grill and rest for at least 5 minutes before serving.
Tips & Tricks
Nutrition Information
More Summer Grill Recipes
