Description
Chicken drumsticks coated in a simple sweet-and-savory BBQ dry rub, then grilled over direct heat until the skin is crispy and the meat is juicy. Easy enough for a weeknight and good enough for the whole cookout.
Ingredients
- 8 chicken legs (drumsticks)
- 1/4 cup brown sugar
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground mustard
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tbs vegetable oil
Instructions
- In a small bowl, mix all the dry ingredients. Coat the chicken legs with the oil, then rub the seasoning all over.
- Make sure the grill grate is clean and well oiled. Preheat to medium with the lid closed for 5 minutes.
- Add the chicken legs, spaced apart. Grill over direct heat, turning every 5 minutes, for 30 to 35 minutes total, until the internal temp reads 185°F for juicy dark meat.
- Rest for 5 minutes before serving
Notes
On the grill: Start with a hot, oiled grate. Grill over medium direct heat and turn every 5 minutes. Don’t force a turn; the legs release from the grate when they’re ready. Watch for flare-ups from the sugar in the rub, especially over charcoal.
Temp, resting, and storage: Pull dark meat at 185°F, not 165°F. It’s more forgiving and better at the higher temp. Rest 5 minutes before serving. Store leftovers airtight in the fridge up to 3 days.
Make it your own: Cayenne is optional; scale to ⅛ teaspoon or skip it. No smoked paprika? Use regular and add ½ teaspoon each of onion and garlic powder. Brush on BBQ sauce in the last few minutes if you want them saucy.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dinner
- Method: Grill
- Cuisine: American