BBQ chicken recipes are everywhere, right? Yet somehow your drumsticks always end up dry or, let’s be real, suspiciously charred on one side. Been there, done that (I’ve even had a grill burst into slightly alarming flames thanks to a rogue grease drip). If you want get-them-right, crowd-pleasing, finger-lickin’ BBQ chicken drumsticks, you’re in the right little corner of the internet. And hey, before you dive in—if you love experimenting with chicken, check out these chicken leg recipes or maybe this smoky Traeger BBQ chicken. Got options for days. 
Table of Contents
Types of Chicken for BBQ
Alright, maybe you’re wondering, “Why drumsticks and not, say, boneless thighs?” I get you. The drumstick is my all-time favorite for BBQ—juicy, forgiving, and kind of perfect for picking up with your hands, you know? Thighs are another solid pick (especially the bone-in ones), and honestly you could use breasts but be prepared for them to dry out if you forget the timer even once. Drumsticks really soak up marinade, and the skin crisps up just right over the grill’s heat. Plus, they’re inexpensive. That’s a win for my wallet. Oh, and if you’re after a twist, boneless chicken thighs or even wings can work—just adjust your cooking time a bit to avoid chicken jerky. To sum up: drumsticks = classic BBQ win. Every time.
Essential Grilling Tools
Okay, confession: I used to think all you needed was a grill and a spatula. But let me tell you, a few handy tools can seriously boost your BBQ chicken drumsticks game. Get yourself a pair of heavy tongs (not those floppy salad ones). A meat thermometer makes a world difference—no more guessing if it’s done and cutting into every piece. A cheap wire brush helps keep the grill grates nonstick and tastebud-safe, so your drumsticks get those pro-level marks instead of grimy leftovers. Aluminum foil is your friend: for tenting, for resting, for avoiding flare-ups. If you use charcoal, a chimney starter saves so many headaches. I never grill without my basting brush either. That sticky BBQ sauce? Gets everywhere, tastes amazing.
Heidis Tips for Recipe Success
Alright, here’s the less glamorous part. But honestly, if you skip these, your BBQ chicken drumsticks might end up, well, kind of “meh.” First, let the chicken sit at room temp for 20-30 minutes before grilling (a cold drumstick on a hot grill = uneven cooking). Pat them dry first so you actually get crispy skin. Don’t drench the chicken in BBQ sauce right away or it’ll burn—brush it on in the last 10 minutes or so. Flip regularly for even coloring (not just once—seriously, flip three or four times). Oh, and let the chicken rest for a few minutes when you take it off. Makes it stay juicy. Once, I skipped resting because I was hungry and…regret. Dry.
“Tried your BBQ chicken drumsticks recipe for my family BBQ, and I couldn’t believe how easy it was. No more burnt bits or dry chicken! My kids asked for seconds and even helped clean up. This is definitely our new go-to.” — Marla G., Oklahoma City
How to Grill BBQ Chicken
Pretty straightforward, but here’s my non-fancy, regular-person rundown. Heat your grill to medium (imagine you can hold your hand just above the grate for 4-5 seconds before it gets too hot). Oil the grate so nothing sticks. Start the drumsticks away from the direct flames first, letting them cook for about 20 minutes, rotating every few minutes. This stops one side from turning into a charcoal stick.
Start brushing on BBQ sauce in the last 10 minutes, keep flipping till you see that glossy, sticky coat. And please—check the temperature. 165°F in the thickest part. Don’t just eyeball it (been there). Pull them off, rest, then dive in. If you want to see a video rundown of similar methods, try searching, there’s plenty of helpful how-tos out there.
What to Serve with BBQ Chicken
Honestly, you could slap these BBQ chicken drumsticks on a plate with just about anything. Here’s what I always go back to:
- Creamy coleslaw (crunchy! tangy! pairs perfectly)
- Corn on the cob, buttered and peppered up
- Potato salad—classic, creamy, or, hey, add bacon
- Big slice of watermelon just screams summer
Don’t forget: you can totally round out the meal with a fun side from this list of air fryer chicken tenders or take inspiration from these bang bang chicken fried rice ideas if you want to mix it up a little.
Common Questions
How do I keep the skin from burning?
Keep your grill at medium heat and don’t add sauce too early. The sugar in the sauce burns fast!
Can I use boneless chicken for this recipe?
Sure! Just shorten your grill time and keep an eye on them so they don’t dry out.
What BBQ sauce is best?
Up to you! Sweet, smoky, spicy—whatever your crowd likes. Sometimes I just mix two store-bought ones for fun.
Should the chicken rest before serving?
Yes, always. Last time I skipped it, my drumsticks lost half their juice to the cutting board. Not doing that again.
Any tips for extra-crispy skin?
Pat dry before seasoning, and avoid over-crowding the grill. Crispier every time.
One Last Friendly Nudge to Try It
So, there you go. BBQ chicken drumsticks—simple, satisfying, and pretty much guaranteed to get everyone grabbing seconds, maybe thirds. Just remember the key steps: manage the grill heat, sauce at the end, rest before serving. Don’t be afraid to play around, combine flavors, or switch up your sides from time to time—exploring new tastes is half the fun. If you’re still searching for more inspiration, I’ve loved the directions in this Best BBQ Chicken Recipe and you might like more ideas straight from BBQ Chicken – Downshiftology or this tasty quick Juicy BBQ Chicken Recipe (30 Minutes!) – foodiecrush. Fire up that grill—you’re officially ready for five-star backyard status. 
BBQ Chicken Drumsticks
Ingredients
For the Chicken
- 8 pieces chicken drumsticks Pat dry before seasoning
For the BBQ Sauce
- 1 cup BBQ sauce Use your favorite style
Instructions
Preparation
- Take the chicken drumsticks out of the refrigerator and let them sit at room temperature for 20-30 minutes.
- Pat the drumsticks dry with paper towels to ensure crispy skin.
Grilling
- Preheat the grill to medium heat.
- Oil the grill grates to prevent sticking.
- Place the drumsticks on the grill away from direct flames and cook for about 20 minutes, rotating every few minutes.
- In the last 10 minutes, begin brushing on BBQ sauce, turning frequently until the chicken is coated and crispy.
- Check the internal temperature; it should reach 165°F in the thickest part of the drumstick.
- Remove from grill and let rest for a few minutes before serving.
