Grilled Chicken Drumsticks – Rachel Cooks®


Recipe Overview

Why you’ll love it:Juicy grilled chicken drumsticks are a treat! With a honey Dijon marinade and an irresistible smoky flavor, this is a budget-friendly dinner you’ll enjoy all grilling season.

How long it takes:just over 30 minutes, plus 30 minutes of marinating
Equipment you’ll need:grill, large bowl
Servings: 4

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Like grilled chicken thighs, these grilled chicken drumsticks are a nice change of pace from my usual grilled chicken breast routine. While grilled chicken breasts are easy, drumsticks are a little more novel (which means your kids will be all over them!) and extra tender and juicy since they’re dark meat. Plus: crispy skin!

Rather than reserving this recipe for weekends, might I recommend you add it to your weeknight menu? The smokiness from the grill instantly makes dinner feel special even on a hectic weekday, and chicken drumsticks require 20 minutes or less on the grill, so they’re done super fast.

Can’t get enough drumsticks? Try my air fryer chicken drumsticks, grilled chicken shawarma drumsticks, and soy and honey glazed drumsticks next!

Smoky Grilled Chicken Drumsticks

Budget-friendly dinner. Chicken drumsticks are one of the most affordable cuts of chicken, making this recipe an excellent option if you’re trying to cut down on your grocery spending. (Aren’t we all?!)

Easy to prepare. Whisk together the marinade, let the chicken soak up that delectable flavor, and then pop the drumsticks on the grill. So, so easy!

Perfect for summer grilling. Grilled chicken drumsticks are a summertime staple that your whole family will love. They are also perfect for outdoor gatherings with friends and family since you can easily scale up the recipe.

Ingredient Notes

  • Chicken drumsticks: Bone-in, skin-on drumsticks are tender, juicy, and the skin gets crispy on the grill. This recipe calls for 8 drumsticks, 4 servings of 2 drumsticks each. You can easily double or even triple the recipe for more servings.
  • Olive oil: Use pretty much any cooking oil you have on hand, like avocado oil, canola oil, or vegetable oil. The oil helps the marinade soak into the meat and also aids in browning.
  • Apple cider vinegar: This slightly sweet vinegar makes the marinade tangy and because it’s acidic, it also helps tenderize the chicken.
  • Honey: A drizzle of honey adds sweetness and encourages a lightly caramelized exterior.
  • Dijon mustard: Mustard balances the marinade with a punchy, tangy flavor. I like to use smooth creamy Dijon because it blends in well. I wouldn’t advise using plain yellow mustard; the flavor is too distinctive.
  • Garlic: I like the flavor of fresh garlic in this marinade, but garlic powder will work in a pinch.
  • Dried thyme and rosemary: These dried herbs have a woodsy herbal flavor, adding interest to the marinade. You could use fresh herbs if you happen to have them on hand.
  • Fresh parsley: If you like a garnish, add chopped fresh parsley for a pop of color and freshness.

How to Make Grilled Chicken Drumsticks

Make the marinade. Whisk together all of the ingredients in a large bowl or baking dish. If you prefer, you can whisk the marinade in a small bowl or measuring cup and pour it into a resealable bag.

Marinate the chicken. Add the chicken drumsticks to the marinade and make sure they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight. If you are marinating the chicken in a bag, place the bag in a pan or bowl before refrigerating it, in case of any leakage.

Prep for grilling. Preheat your grill to medium heat and remove the drumsticks from the marinade. Pour the used marinade down the drain.

Grill the chicken. Place the drumsticks on the grill grates and cook for 8 to 10 minutes, flip, and cook an additional 8 to 10 minutes, or until cooked through.

Cooking Tip

Use an instant-read thermometer to ensure the chicken is safely cooked to an internal temperature of 165°F. Insert the thermometer into the meatiest portion of the drumstick, being careful not to touch the bone with the tip of the thermometer.

Rest and serve. Transfer the chicken to a plate or platter, and tent with foil. Let it rest for 5 minutes to allow the juices to reincorporate, then garnish with parsley if you’re using it, and serve.

Recipe Variations

  • Switch up the marinade. Try my Greek chicken marinade or lemon pepper chicken marinade for something different. Although homemade marinades are easy to make, you could also use a bottled marinade if you have a favorite.
  • Add a sauce. Brush the drumsticks with BBQ sauce as you grill them.
  • Increase the yield. If you’re expecting a crowd, or simply want to have extra drumsticks to enjoy later, it’s easy to double or triple the recipe.
  • Make them inside. When it’s not grilling season, use a grill pan to cook your chicken drumsticks, but keep in mind that they may take a little longer. An indoor grill works too! The marinated chicken drumsticks could also be added to an easy sheet pan dinner, like these herb roasted sheet pan drumsticks.

Serving Suggestions

Baked beans. The smoky flavor of grilled chicken always pairs well with crockpot baked beans and it’s a perfect picnic combination.

Corn on the cob.Another summertime favorite! Try my Instant Pot corn on the cob or air fryer corn on the cob if you don’t want to wait for a pot of water to boil. I love to jazz up corn on the cob with homemade chive butter! If you prefer to eat corn off the cob, try easy sautéed fresh corn or creamy honey butter skillet corn.

Potato salad.This dill potato salad is always a crowd pleaser and you can have it ready in the fridge. If you’re not a fan of dill, try my classic creamy potato salad. This sweet potato salad with quinoa, kale, and a creamy chili lime dressing would go really well with the drumsticks, too.

Macaroni and cheese. Mac and cheese is a classic side dish that’s always a hit at backyard cookouts! Try my crockpot mac and cheese for a version that won’t heat up your kitchen.

Refrigerate:Leftover grilled chicken drumsticks can be stored in the refrigerator in an airtight container for up to 4 days.

Freeze:Place the drumsticks in a freezer-safe container or zip-top bag. They’ll keep for up to 4 months; thaw overnight in the fridge before reheating.

Reheat:Leftover drumsticks can be enjoyed cold or warmed up. They can be reheated in the microwave at 50% power until warmed through. If you’re warming up several drumsticks, wrap them in foil and heat in a 350°F for 10 to 15 minutes, or until warm.

More Easy Chicken Recipes

  • In a bowl or baking dish large enough to hold chicken drumsticks (see note), whisk together marinade ingredients: olive oil, vinegar, honey, mustard, garlic, salt, thyme, rosemary, and pepper.

    2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 2 tablespoons Dijon mustard, 2 cloves garlic, finely minced or pressed, 1 teaspoon dried thyme, 1 teaspoon kosher salt, more if desired, ½ teaspoon crushed dried rosemary, ½ teaspoon coarse ground black pepper, more if desired

  • Add chicken drumsticks and make sure all the chicken is coated with marinade. Cover the dish with plastic wrap.

    8 bone-in, skin-on chicken drumsticks

  • Marinate in the refrigerator for at least 30 minutes, or preferably up to 4 hours for maximum flavor. The chicken can be marinated overnight if you prefer.

  • When ready to cook, preheat your grill to medium heat (350ºF – 375ºF).

  • Remove the chicken drumsticks from the marinade and discard any excess marinade.

  • Grill chicken over medium heat, for 8 to 10 minutes, flip, and cook for another 8 to 10 minutes or until cooked through. Cooking time will vary depending on thickness of meat and exact grill temperature (see note).

  • Once cooked, tent with foil and let the chicken rest for 5 minutes before serving. Serve garnished with fresh parsley, if desired.

  • Marinating option: If desired, marinate the chicken in a resealable bag. Whisk the marinade ingredients in a small bowl. Add chicken to a bag and pour marinade over chicken. Seal bag and turn to coat chicken. Place on a rimmed sheet pan or baking dish to catch any potential leaks.
  • Cooking tip:The best way to tell if chicken is cooked completely is to use an instant read thermometer. Insert the tip into the meatiest portion of the drumstick, avoiding the bone. The internal temperature should be at least 165ºF. Bone-in chicken takes longer to cook than boneless chicken because of the density of the bone.
  • Increase the yield: It’s easy to double or triple the recipe (hit the 2X or 3X button for measurements) if you want to make extra drumsticks. Grilled drumsticks can be stored in the refrigerator for up to 4 days or in the freezer for up to 4 months.
  • Shortcut: Use your favorite pre-made bottled marinade. If you’d like to get a head start on the recipe, the marinade can be made a day ahead and refrigerated, or you can marinate the chicken overnight.

Serving: 2drumsticks, Calories: 344kcal, Carbohydrates: 10g, Protein: 27g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 139mg, Sodium: 823mg, Potassium: 372mg, Fiber: 1g, Sugar: 9g, Vitamin A: 86IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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