How-To Guides, How-To Barbecue

How to BBQ Chicken Drumsticks

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Why BBQ Chicken Drumsticks Are a Grill Favourite

How to BBQ Chicken Drumsticks: Perfectly succulent BBQ chicken drumsticks are a barbecue favourite, offering incredible versatility for a wide range of rubs, marinades, and seasonings. Whether coated in a classic smoky BBQ rub, a spicy peri-peri glaze, or a tangy honey mustard marinade, chicken drumsticks absorb flavour beautifully and develop a crispy, golden-brown skin when grilled to perfection.

With juicy, tender meat wrapped in crispy, flavourful skin, they deliver a satisfying contrast in texture that’s a hit with all ages. Plus, they are quick to cook, affordable, and easy to prepare, making them a budget-friendly crowd-pleaser at any BBQ gathering.

Whether you’re grilling over charcoal for a smoky depth of flavour or cooking low and slow for extra tenderness, BBQ chicken drumsticks are a must-have addition to your barbecue lineup.

BBQ Chicken Drumstick Cooking Time

Barbecuing chicken drumsticks takes approximately 25–30 minutes, depending on the heat of your grill and the size of the drumsticks. Cooking them for too long can cause them to dry out and burn, while undercooking chicken can pose a food safety risk.

To ensure perfectly cooked, juicy drumsticks with crispy, golden skin, grill them over medium, indirect heat rather than placing them directly over flames or high heat, which can cause flare-ups and charring before the inside is fully cooked.

For the best results, aim for an internal temperature of 75°C in the thickest part of the drumstick. Using a meat thermometer, such as a Meater, ensures precision and food safety, eliminating the need for guesswork. If you don’t have a thermometer, check for clear juices running from the meat and ensure there’s no pink near the bone before serving.

Letting the drumsticks rest for a few minutes after cooking helps the juices redistribute, keeping the meat moist and flavourful.

How to Cook Chicken Drumsticks on the BBQ

  1. Prepare the Drumsticks – Pat dry to remove any excess moisture from the skin, and allow your chicken drumsticks to come to room temperature before cooking.
  2. Seasoning – Rub a little olive oil over the drumsticks and lightly season with salt and cracked black pepper. If you’re adding a BBQ rub, marinade, or spices, now is the best time to do so, ensuring the flavours penetrate the meat before grilling.
  3. Preheat the BBQ – You need good, even heat to cook drumsticks properly. Wait until the flames have completely subsided and the coals are burning a grey-white colour before cooking. If possible, raise the grill slightly to avoid exposing the chicken to excessive direct heat, which could burn the skin before the flesh is fully cooked.
  4. Grilling the Drumsticks – Place the drumsticks on the grill and turn them every 4–5 minutes to ensure even cooking. Cook for approximately 25–30 minutes until the skin is crisp and beginning to char in places.
  5. Check for Doneness – Use a meat thermometer to check the internal temperature in the thickest part of the drumstick – 75°C is the target for perfectly cooked, juicy chicken.
  6. Rest Before Serving – Once the drumsticks are cooked, remove them from the BBQ and place them on a warm plate to rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat moist and flavourful.

Top Tips for BBQ Chicken Drumsticks

  • No Thermometer? No Problem! – If you don’t have a meat thermometer, insert a skewer into the thickest part of the drumstick. If the juices run clear, the chicken is cooked through. If there’s any pinkness, continue cooking and check again after a few minutes.

  • Marinate for Maximum Flavour – Applying a marinade the night before enhances flavour and helps keep the chicken moist and tender. Whether you go for a spicy, smoky, or citrusy marinade, the options are limitless, so have fun experimenting!

  • Try a Spanish-Style Marinade – We love the simple yet bold flavours of a Spanish-inspired marinade: garlic, paprika, lemon, and oregano. This combination brings out the natural sweetness of the chicken and adds a smoky depth that pairs beautifully with BBQ grilling.

  • Avoid Excessive Direct Heat – Cooking over high, direct heat can cause the skin to burn before the inside is fully cooked. Use indirect heat or raise the grill slightly to allow the drumsticks to cook slowly and evenly.

  • Rest Before Serving – Letting the drumsticks rest for 5 minutes after grilling ensures the juices redistribute, keeping the meat succulent and full of flavour.

Order meat online

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

Instagram

  • A while back we had the pleasure of visiting @petea25 at the @cantonarms Arms, where we spoke about their ever evolving menu, a place that is not afraid to cook things until they are gone and then move on to something new. We saw how they treated the Swaledale pork chop, and it told you everything you needed to know. Cooked with care, handled properly, and full of flavour. It was, simply, delicious.
  • Here’s our Trevor, stood in front of an expertly butchered sirloin section. Porterhouse, T bone, Wing rib, New York strip, fillet, sirloin. All cut from the same part of the animal, each one offering something slightly different. Key question is; which one are you taking?
  • The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
  • The fallacy of Spring lamb! When we eat lamb in early April, we aren’t eating the lovely little fluffy things people see hopping about in the fields. In fact, you’re actually eating – or at least you are if you are buying from us – old season lamb. The animals that were born the previous springtime. They are age wise, on the verge of morphing into hogget and, in our opinion, it is lamb at its very best. More flavourful as the meat has developed with age, but still with the tenderness one expects with lamb. One thing that is not in doubt is that it pairs perfectly with a lot of the seasonal ingredients of this time of year, the peas, broad beans and courgettes from the continent, plus Jersey royals, asparagus and wild garlic from these shores. We have plenty of these wonderful carcasses ageing in our fridges, so embrace the idea of eating last years spring lamb!
  • A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check.
  • A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check. This is food that does not chase anything. It knows exactly what it is.
  • Filmed on a blustery day at the Harewood House estate, Ellen talks us through the Highland cattle and the wider farming approach shaping the land here. These short films look at how the estate is guiding the land back towards what it once was, using the right livestock for the right terrain and allowing systems to work with the landscape rather than against it. Hardy cattle, able to outwinter on pasture alone, reduce the need for inputs and bring a different kind of balance to the farm. For chefs, this is where the story begins. The flavour comes later, but it is built here, in the fields, through decisions made over time rather than in a single season. It is a strong example of thoughtful farming, where lower inputs and careful management can support both the land and a sustainable margin, all driven by a clear intention to make the estate work for nature as much as it does for people.
  • We love it when a plan comes together! And this little project with @llewelynslondon provides a great example. It all started with a trip up to Swaledale HQ, to see the butchery and meet the team; bacon, black pudding and egg baps were laid on fo breakfast. Then it was off to see one of our network of farmers; Jim Mallender, over in Thornton in craven. Jim and his family showed us round and held a sort of farming Q&A. Then we cooked some cuts on a bbq and sampled the llewelyns take on a hotpot. Truly bringing farmers and chef together and a wonderful day for all involved. Off the back of the visit a special dinner an d a three course menu of dreams. It celebrates not just our produce and their cooking but also the 6 beautiful years that head chef michael (@skinnylittlefatman) has spent at the helm of this charming restaurant. We are extremely excited to eat and drink tonight to celebrate all those things.
@swaledalebutchers
@swaledalebutchers
•
Follow
A while back we had the pleasure of visiting @petea25 at the @cantonarms Arms, where we spoke about their ever evolving menu, a place that is not afraid to cook things until they are gone and then move on to something new. We saw how they treated the Swaledale pork chop, and it told you everything you needed to know. Cooked with care, handled properly, and full of flavour. It was, simply, delicious.
1 day ago
3027
View on Instagram |
1/8
Here’s our Trevor, stood in front of an expertly butchered sirloin section. Porterhouse, T bone, Wing rib, New York strip, fillet, sirloin. All cut from the same part of the animal, each one offering something slightly different. Key question is; which one are you taking?
@swaledalebutchers
@swaledalebutchers
•
Follow
Here’s our Trevor, stood in front of an expertly butchered sirloin section. Porterhouse, T bone, Wing rib, New York strip, fillet, sirloin. All cut from the same part of the animal, each one offering something slightly different. Key question is; which one are you taking?
3 days ago
541
View on Instagram |
2/8
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
@swaledalebutchers
@swaledalebutchers
•
Follow
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
6 days ago
471
View on Instagram |
3/8
@swaledalebutchers
@swaledalebutchers
•
Follow
The fallacy of Spring lamb! When we eat lamb in early April, we aren’t eating the lovely little fluffy things people see hopping about in the fields. In fact, you’re actually eating – or at least you are if you are buying from us – old season lamb. The animals that were born the previous springtime. They are age wise, on the verge of morphing into hogget and, in our opinion, it is lamb at its very best. More flavourful as the meat has developed with age, but still with the tenderness one expects with lamb. One thing that is not in doubt is that it pairs perfectly with a lot of the seasonal ingredients of this time of year, the peas, broad beans and courgettes from the continent, plus Jersey royals, asparagus and wild garlic from these shores. We have plenty of these wonderful carcasses ageing in our fridges, so embrace the idea of eating last years spring lamb!
2 weeks ago
632
View on Instagram |
4/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check.
4 weeks ago
7
View on Instagram |
5/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check. This is food that does not chase anything. It knows exactly what it is.
4 weeks ago
535
View on Instagram |
6/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Filmed on a blustery day at the Harewood House estate, Ellen talks us through the Highland cattle and the wider farming approach shaping the land here. These short films look at how the estate is guiding the land back towards what it once was, using the right livestock for the right terrain and allowing systems to work with the landscape rather than against it. Hardy cattle, able to outwinter on pasture alone, reduce the need for inputs and bring a different kind of balance to the farm. For chefs, this is where the story begins. The flavour comes later, but it is built here, in the fields, through decisions made over time rather than in a single season. It is a strong example of thoughtful farming, where lower inputs and careful management can support both the land and a sustainable margin, all driven by a clear intention to make the estate work for nature as much as it does for people.
1 month ago
64
View on Instagram |
7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We love it when a plan comes together! And this little project with @llewelynslondon provides a great example. It all started with a trip up to Swaledale HQ, to see the butchery and meet the team; bacon, black pudding and egg baps were laid on fo breakfast. Then it was off to see one of our network of farmers; Jim Mallender, over in Thornton in craven. Jim and his family showed us round and held a sort of farming Q&A. Then we cooked some cuts on a bbq and sampled the llewelyns take on a hotpot. Truly bringing farmers and chef together and a wonderful day for all involved. Off the back of the visit a special dinner an d a three course menu of dreams. It celebrates not just our produce and their cooking but also the 6 beautiful years that head chef michael (@skinnylittlefatman) has spent at the helm of this charming restaurant. We are extremely excited to eat and drink tonight to celebrate all those things.
1 month ago
59
View on Instagram |
8/8