How-To Guides, How-To Barbecue

How to bbq chicken drumsticks

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Versatile for many different rubs, spices, and seasoning, perfectly succulent chicken drumsticks never fail to impress at a barbecue. The contrasting texture between juicy chicken meat and crispy skin is a hit with the tastebuds of old and young alike, as well as being quick to cook and easy on the wallet.

How long to bbq chicken drumsticks

Cooking time for barbecuing chicken drumsticks will be around the 25-30 minute mark. Leave them on the grill for too long and they’ll dry out and burn to a crisp. On the other hand, you want to make sure you don’t undercook poultry either.

Aim for an internal temperature of 75℃ in the thickest part of the drumstick — for this you’ll need a meat thermometer such as a Meater.

How to cook chicken drumsticks on the bbq

  1. Pat dry to remove any excess moisture from the skin, and allow your chicken drumsticks to come to room temperature.
  2. Rub a little olive oil over the drumsticks and lightly season with salt and cracked black pepper. If you plan to spice up your drumsticks, this is the optimum time to do it (prior to hitting the grill).
  3. For cooking drumsticks well on the bbq, you need a good heat — when the flames have completely subsided, and the coals are burning a grey-white colour. However, I would suggest raising the grill slightly, if possible, on your bbq. If the heat is too fierce, the skin will simply burn before the flesh has a chance to cook properly.
  4. Place the drumsticks on the grill and turn them every 4-5 minutes, so they can cook evenly. Cook for approximately 25-30 minutes in total until the skin is crisp and beginning to char in places. Aim for an internal temperature of 75℃ in the thickest part of the drumstick.
  5. Once the drumsticks are cooked to your liking, remove them from the bbq, and place on a warm plate to rest for 5 minutes before serving.

Top tips

  • If you don’t have a thermometer, insert a skewer into the thickest part and check the juices are running clear.
  • A marinade applied the night before cooking is a very sensible thing to do. The options are limitless, have fun with it! We really like the simple Spanish route of garlic, paprika, lemon, and oregano.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.