Grilled BBQ Chicken Drumsticks with Indirect Heat
Chicken drumsticks seasoned with salt and pepper, grilled over indirect heat, and glazed with barbecue sauce in the last ten minutes until glossy and cooked through.
Equipment
- Grill
- Tongs
- Basting brush
- Instant read thermometer
Ingredients
Main Ingredients
- 40 oz chicken drumsticks about 8 pieces, patted dry
- 1 tbsp vegetable oil for the chicken and the grates
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup barbecue sauce your favorite style
Instructions
Cooking
- Rest. Let the drumsticks sit at room temperature for 20 to 30 minutes, then pat them dry.
- Season. Rub with oil, season with salt and pepper, and oil the grill grates.
- Grill. Cook over medium heat away from direct flames for about 20 minutes, turning every few minutes.
- Glaze. In the last 10 minutes, brush on the barbecue sauce and keep turning until coated.
- Check. Confirm 165 degrees F at the thickest part, then rest a few minutes before serving.
Notes
Substitutions: Use any style of barbecue sauce, from sweet to spicy.
Tips: Add the sauce late to prevent burning and flip the drumsticks several times for even cooking.
Storage: Refrigerate up to four days and reheat on a rack at 375 degrees F.
Nutrition includes all of the barbecue sauce.