Smoky Grilled Barbecue Chicken Drumsticks Recipe

Brined, grilled, and finished in the oven with a simple homemade sauce, these barbecue chicken drumsticks are a reliable family favorite. The method keeps the meat juicy and flavorful, and any leftovers are excellent cold from the fridge.

These drumsticks are always popular, even with picky eaters. A quick brine adds moisture, grilling gives them a smoky sear, and the oven finish with homemade barbecue sauce creates a sticky, caramelized glaze. This method is especially handy in hot weather because grilling time is short and most cooking finishes inside.

Ingredients and Tools You’ll Need

If you don’t have liquid smoke, substitute a pinch of smoked paprika or omit it—your sauce will still be tasty. If you need a shortcut, store-bought barbecue sauce works fine.

You can substitute bone-in thighs or breasts if you prefer: bone-in thighs grill about 12–15 minutes and follow the same oven time as drumsticks; bone-in breasts need slightly longer. For boneless pieces, reduce cooking times roughly by half.

If you need to scale the recipe, adjust servings in the recipe card below.

Chicken

• 3 ½ pounds chicken drumsticks (about 10)
• 2 quarts water
• ¼ cup kosher salt
• ¼ cup brown sugar
• Olive oil or another neutral oil for greasing the grill

Barbecue sauce

• ¾ cup ketchup
• ¼ cup chili sauce
• ¼ cup brown sugar
• 2 tablespoons apple cider or distilled vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons molasses
• 1 tablespoon Dijon mustard
• ½ teaspoon liquid smoke (optional)
• ¼ teaspoon cumin
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• ¼ teaspoon coriander
• ¼ teaspoon coarsely ground black pepper
• Pinch of salt

How to Make Barbecue Chicken Drumsticks

A short brine of 15 minutes improves juiciness, but one hour is ideal. Avoid brining longer than two hours to prevent the meat from becoming too salty.

Step One: Brine chicken

Whisk the water, kosher salt, and brown sugar in a large bowl. Submerge the drumsticks in the brine, or transfer brine and chicken to a large resealable bag and chill for one hour.

Step Two: Make Barbecue Sauce

While the chicken brines, combine the barbecue sauce ingredients in a medium saucepan. Warm gently over low heat, stirring occasionally, for about 15 minutes until the flavors meld and the sauce thickens slightly. Taste and adjust seasoning as needed.

Step Three: Grill Chicken

Drain the brine and pat the drumsticks dry. Preheat a gas grill to medium and set the oven to 375°F (190°C). Lightly oil a folded paper towel and, using tongs, wipe the grill grates to prevent sticking. Grill the drumsticks for about 10 minutes, turning once so both sides get some char.

Step Four: Bake Chicken and Add Sauce

Transfer the drumsticks to a foil-lined baking sheet. Bake for 15 minutes, remove and brush with barbecue sauce, then return to the oven for another 15 minutes. Brush again on both sides and finish baking for an additional 15 minutes, or until an instant-read thermometer registers 165°F (74°C) in the thickest part of the meat.

Step Five: Serve

Brush with any remaining sauce and serve immediately while the glaze is warm and sticky.

Storage Instructions

The barbecue sauce keeps in the refrigerator for up to one week—stir before using. Leftover drumsticks stored in an airtight container will stay fresh in the fridge for up to four days. Reheat gently in the oven to preserve moisture and glaze.

What to Serve with Barbecue Chicken Drumsticks

These drumsticks pair well with classic barbecue sides such as coleslaw, cornbread, cold pasta salad, and corn on the cob for gatherings. For a simple weeknight meal, serve with potato wedges and a green salad.

More Barbecue Recipes You’ll Love

• Canning or making a batch of homemade barbecue sauce for quick meals later.
• Slow-cooker barbecue beans for an easy, filling side.
• Crockpot barbecue chicken thighs for a hands-off dinner.
• A southwest chicken BBQ salad for a lighter option with bold flavors.

Printable Recipe

Barbecue Chicken Drumsticks

Katie Shaw

Brined for juiciness, grilled for a smoky sear, and baked with a homemade sauce for a sticky finish.

Prep Time 1 hr

Cook Time 45 mins

Total Time 1 hr 45 mins

Servings 5

Ingredients

Chicken

• 3 ½ pounds chicken drumsticks (about 10)
• 2 quarts water
• ¼ cup kosher salt
• ¼ cup brown sugar
• Olive oil for greasing the grill

Barbecue sauce

• ¾ cup ketchup
• ¼ cup chili sauce
• ¼ cup brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons molasses
• 1 tablespoon Dijon mustard
• ½ teaspoon liquid smoke (optional)
• ¼ teaspoon cumin
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• ¼ teaspoon coriander
• ¼ teaspoon coarse black pepper
• Pinch of salt

Instructions

1. Brine chicken. Stir together water, salt, and brown sugar. Submerge the drumsticks and chill for one hour (minimum 15 minutes, maximum 2 hours).
2. Make barbecue sauce. Combine sauce ingredients in a saucepan and warm gently over low heat for about 15 minutes, stirring occasionally.
3. Grill chicken. Drain and pat the chicken dry. Preheat the grill to medium and the oven to 375°F. Oil the grill grates, grill the drumsticks about 10 minutes total, turning once.
4. Bake and glaze. Move drumsticks to a lined baking sheet. Bake 15 minutes, brush with sauce, bake 15 minutes, brush again, then bake a final 15 minutes or until internal temperature reaches 165°F.
5. Serve. Brush with remaining sauce and serve hot.

Notes

I used hickory liquid smoke. If short on time, a 15-minute brine still improves juiciness—just don’t brine longer than two hours.

Nutrition

Calories: 504 kcalCarbohydrates: 42 gProtein: 38 gFat: 20 g