Grilled Chicken Drumsticks

• 6-8 chicken legs, (drumsticks)
• 2 T olive oil
• 1 – 1 1/2 tsp garlic powder, I like lots of garlic!
• 1/2 tsp onion powder
• 3/4 tsp smoked paprika
• 1/2 tsp ground mustard
• 1/4 tsp cayenne, adjust to desired spice level
• 1/2 tsp salt
• 1/2 tsp pepper

1. Preheat grill. You will want the grill heated to medium-high heat, a temperature of 400°F- 450°F.
2. While the grill preheats, pat the chicken drumsticks dry. Brush all sides evenly with olive oil. Mix all the spices, salt and pepper together. Gently rub the spice mix into all sides of the drumsticks, including under the skin.
3. Once grill is preheated, clean and oil it to make it nonstick. Arrange the chicken drumsticks over the grill, spacing out. Cook for about 25 minutes, flipping every 5 minutes, until the internal temperature reaches 185°F.
4. Remove from the grill and allow to rest for about 5 minutes before serving.
5. Store leftovers tightly wrapped in foil in the refrigerator for about 4 days.

Let chicken legs come to room temperature before grilling. For even cooking, allow your meat to come to room temperature before throwing it on the grill.

Add the spices under the skin as well as on top for optimal flavor. Don’t skip under the skin when adding seasoning to your grilled chicken legs. Not everyone eats the skin, so you want flavor under the skin as well.

Cook your drumsticks to 185°F. While chicken is safe to eat at 165°F, it is ideal to cook your drumsticks to 185°F. Cooking them to 185°F actually makes the meat more tender and keeps it from getting stringy.

Pat the chicken dry before seasoning. If your drumsticks are dry before oiling and seasoning, the skin will cook up nice and crispy. Don’t skip this part as it is simple, but very necessary to avoid mushy chicken skin.

Oil your grill to prevent sticking. The chicken tends to stick to the grill fairly easily. You can use the onion method to help make your grill non-stick or spread some oil over the grill. I prefer the oil, but some people swear by using an onion.