Grilled Chicken Drumsticks
Juicy grilled chicken drumsticks with a smoky paprika and garlic rub, cooked over indirect heat and finished with a quick BBQ glaze for crisp, charred skin.
4 Servings
Ingredients
- 1 kg chicken drumsticks about 2.2 lb
- 1 tablespoon avocado oil or any high-heat oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- BBQ sauce for brushing after cooking; use gluten-free
Instructions
- Prepare the BBQ with a hot zone (direct heat) and a cool zone (indirect heat).
- Pat the drumsticks dry and coat them evenly with the avocado oil.
- Mix the salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme, then rub the seasoning all over the drumsticks.
- Place drumsticks on the cool zone, close the lid, and cook for 15–20 minutes.
- Turn the drumsticks and cook for another 10–15 minutes, keeping the lid closed.
- Move the drumsticks to the hot zone for 3–5 minutes to char and finish cooking.
- Brush lightly with BBQ sauce and grill for 1–2 minutes to set the glaze.
- Serve immediately.
Notes
This recipe is naturally gluten-free as long as you use a BBQ sauce labeled gluten-free (some contain malt vinegar, wheat-based soy sauce, or beer) and single spices or a rub labeled gluten-free. Clean shared grill grates well, or use a clean grill mat, to avoid cross-contact.
Chicken is safe at 165°F (74°C) in the thickest part. Serve with coleslaw, potato salad, rice, grilled vegetables, or corn on the cob. Refrigerate leftovers for 3–4 days or freeze for up to 2 months; leftovers can be shredded for wraps, sandwiches, or salads.
Nutrition
Serving: 2drumsticks | Calories: 320kcal | Carbohydrates: 1g | Protein: 33g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 160mg | Sodium: 740mg