Grilled Spice-Rubbed Chicken Drumsticks

These Grilled Spice-Rubbed Chicken Drumsticks are easy to make and perfect for a weeknight dinner. The chicken is coated in a savory blend of spices and your favorite tomato-based barbecue sauce (store-bought is great!) that turns simple chicken drumsticks into a sticky, slightly sweet and perfectly charred meal that friends and family will love. 


8 Five Star Home Foods chicken drumsticks

1 tsp coriander

1 tsp smoked paprika 

1 tsp garlic powder

½ tsp chili powder

½ tsp white pepper

¼ tsp kosher salt

½ tsp cinnamon 

1 tsp brown sugar

Vegetable oil, for oiling the grill

½ cup of your favorite tomato-based barbecue sauce


For the Brine:

1/2 cup table salt

How to Prepare

1. Dissolve the salt in 2 quarts of cold water in a large container. Submerge the drumsticks in brine, cover, and refrigerate for 30 minutes to 1 hour. 

2. Remove the drumsticks from brine and pat dry with paper towels.

3. Place all the seasonings in a large bowl and stir to combine. Place the drumsticks in the spice mixture and toss with your hands until the chicken is evenly coated. If grilling immediately, allow the chicken to sit at room temperature for 20 minutes. You can also allow it to refrigerate overnight.

4. If your chicken has been refrigerated, allow it to come to room temperature.

5. For a charcoal grill: open bottom vent halfway. Light the large chimney starter filled with charcoal briquettes, about six quarts. When top coals are partially covered with ash, pour evenly over half of the grill. Set the cooking grate in place, cover, an open lid vent halfway. Heat the grill until hot (about 5 minutes).

For a gas grill: turn on all burners too high, cover, and heat grill until hot, about 15 minutes. Leave the primary burner on high and turn off all the other burners. Adjust the primary burner as needed to maintain a grill temperature between 325 and 350 degrees. 

6. Oil the grill grates with a paper towel dipped in the vegetable oil. Place the chicken on the grill with space so they do not touch. Grill for about ten minutes, until grill marks appear and the chicken releases easily from the grill. Flip the chicken and grill for another ten minutes to allow the grill marks to appear. 

7. Measure about ½ cup of the barbecue sauce. Flip the chicken again and brush with a generous amount of the barbecue sauce. Grill for five minutes, flip the chicken and coat the other side with the barbecue sauce. Continuing to do so until the chicken is slightly charred and has reached an internal temperature of 165 degrees F. Grill time should be a total of 30 minutes.

Serve with the remaining barbecue sauce and enjoy!

Chef’s Tips
Before applying any of the rub, smooth the skin over the drumsticks so it is covering as much as the surface as possible. This will help the skin render evenly and prevent the meat from drying out.

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