How to BBQ Chicken Drumsticks on a Gas Grill: Juicy & Crispy Every Time

Have you ever pulled chicken drumsticks off your gas grill only to find them charred on the outside but still raw inside? Or maybe they’re cooked through but dry as cardboard? Trust me, we’ve all been there. I’ve spent years perfecting my gas grill drumstick technique, and I’m excited to share everything I’ve learned with you today.

Chicken drumsticks are one of my favorite cuts to grill – they’re affordable, forgiving for beginners, and absolutely delicious when done right. Gas grilling offers precise temperature control that makes achieving perfect results much easier than other methods.

In this complete guide, I’ll walk you through everything from selecting quality chicken to that final mouth-watering bite. Let’s fire up the grill and get started!

What You’ll Need

Ingredients

• 8-10 fresh chicken drumsticks (preferably organic)
• 2 tablespoons olive oil
• Basic seasoning (mix of salt, pepper, garlic powder, onion powder)
• Optional: BBQ sauce of your choice

Equipment

• Gas grill
• Meat thermometer (absolute must-have!)
• Tongs for flipping
• Grill brush for cleaning
• Basting brush if using BBQ sauce
• Optional: aluminum foil or drip pan

Preparing Your Chicken Drumsticks

The journey to perfect drumsticks starts well before they hit the grill:

Choosing Quality Chicken

Look for fresh, organic drumsticks with firm, pink skin and minimal blemishes Try to find ones that are roughly the same size so they’ll cook evenly. When cooking for guests, plan on 2-3 drumsticks per person

Seasoning Options

You’ve got three main approaches here:

1. Simple Dry Rub: Mix salt, pepper, garlic powder, onion powder, smoked paprika, and optional spices like chili powder. Pat drumsticks dry with paper towels, then coat with olive oil before applying the rub.

2. Marinade Method Combine olive oil, lemon juice, garlic, salt, and pepper Place drumsticks in a zip-top bag with the marinade and refrigerate for at least 1 hour (overnight is even better).

3. BBQ Sauce Finish: You’ll apply this during the last few minutes of cooking (more on that later).

Prep Tip

Let your seasoned drumsticks sit at room temperature for about 30 minutes before grilling. This helps them cook more evenly and reduces cooking time.

Setting Up Your Gas Grill

Proper grill setup is crucial for perfect results:

Preheating

1. Turn your gas grill on and set to medium-high heat (around 350-400°F).
2. Let it preheat for 10-15 minutes with the lid closed.
3. While waiting, lightly oil the grates using tongs and a paper towel dipped in cooking oil to prevent sticking.

Creating Heat Zones

The secret to perfectly cooked drumsticks is using both direct and indirect heat:

• Direct heat zone: One section of your grill at medium-high heat
• Indirect heat zone: Another section at low heat or turned off

This two-zone setup gives you complete control over the cooking process and helps prevent flare-ups.

The Grilling Process

Now for the main event! Follow these steps carefully:

Step 1: Start with Indirect Heat

1. Place the drumsticks on the cooler side of the grill (indirect heat zone).
2. Close the lid and let them cook for 25-30 minutes.
3. Turn them every 5-7 minutes for even cooking.
4. Use your meat thermometer to check – when they reach about 150°F internal temperature, they’re ready for the next phase.

Step 2: Finish with Direct Heat

1. Move the drumsticks to the direct heat zone.
2. Turn them frequently (every 1-2 minutes) to prevent burning.
3. This is where you’ll get that beautiful sear and crispy skin.
4. If using BBQ sauce, now’s the time to apply it (see next section).

Step 3: Check for Doneness

The only reliable way to know your drumsticks are perfectly cooked is with a meat thermometer:

• Safe minimum: 165°F (per food safety guidelines)
• Optimal juiciness: 175-185°F (the higher temp helps break down connective tissue)

BBQ Sauce Application (Optional)

If you want that classic sticky, caramelized BBQ finish:

1. Wait until the last 5-10 minutes of cooking.
2. Brush a thin layer of sauce on one side of the drumsticks.
3. Let cook for 2-3 minutes, then flip and brush the other side.
4. Allow the sauce to caramelize but watch carefully to prevent burning.

Tips for Perfect Results

These tips will elevate your drumstick game:

Prevent Flare-Ups

• Trim excess skin if necessary.
• Move drumsticks away from flames if flare-ups occur.
• Consider using a drip pan under the drumsticks during indirect cooking.

Getting Crispy Skin

• Pat drumsticks completely dry before seasoning.
• Make sure grill is properly preheated.
• Don’t rush the process – give them enough time on both heat zones.

Common Mistakes to Avoid

• Skipping the preheating step: This leads to sticking and uneven cooking.
• Opening the lid too frequently: Every peek lets heat escape and extends cooking time.
• Applying BBQ sauce too early: This causes burning and bitter flavors.
• Cooking directly from the fridge: Cold meat doesn’t cook evenly.

Resting and Serving

Once your drumsticks reach the target temperature:

1. Remove them from the grill and place on a clean plate.
2. Tent loosely with foil and let rest for 5-10 minutes (this redistributes juices for maximum tenderness).
3. Serve with additional BBQ sauce on the side if desired.

Perfect Side Dishes

Complete your meal with these complementary sides:

• Grilled corn on the cob
• Coleslaw or potato salad
• Mac and cheese
• Garlic bread or cornbread
• Simple green salad

Troubleshooting Common Issues

Problem: Drumsticks Burning on Outside but Raw Inside

Solution: Your heat is too high. Start with indirect heat until mostly cooked, then finish with direct heat.

Problem: Rubbery Skin

Solution: Make sure the drumsticks are thoroughly dried before grilling and use enough direct heat to crisp the skin.

Problem: Dry, Tough Meat

Solution: You’ve overcooked them. Use a meat thermometer and remove at 175-185°F.

Flavor Variations to Try

Once you’ve mastered the basic technique, experiment with these flavor profiles:

• Lemon Herb: Add lemon zest, rosemary, thyme, and garlic to your seasoning.
• Spicy Cajun: Use cayenne, smoked paprika, black pepper, and garlic powder.
• Honey Chipotle: Mix honey with minced chipotle peppers in adobo sauce for your glaze.
• Teriyaki Style: Brush with teriyaki sauce during the final minutes.

Final Thoughts

Barbecuing chicken drumsticks on a gas grill ain’t rocket science, but it does require attention to detail. The key takeaways are:

1. Quality ingredients matter
2. Proper grill setup is essential
3. The two-zone cooking method (indirect then direct) is your best friend
4. A meat thermometer is non-negotiable for perfect results
5. Let them rest before serving

Master these fundamentals, and you’ll be the backyard BBQ hero at your next cookout. Your family and friends will be fighting over the last drumstick, guaranteed!

So next weekend, grab a pack of drumsticks, fire up that gas grill, and put these techniques to work. I’d love to hear how they turn out for you!

Happy grilling!

Frequently Asked Questions

How long does it take to grill chicken drumsticks on a gas grill?

Total cooking time is typically 35-45 minutes, with about 25-30 minutes over indirect heat and 5-10 minutes over direct heat.

Should I remove the skin before grilling?

No! The skin helps keep moisture in and adds flavor. It also gets deliciously crispy when grilled properly.

Can I use frozen drumsticks?

It’s best to fully thaw them first for even cooking. If you must use frozen, extend the cooking time significantly and use a meat thermometer to verify doneness.

How do I know when the drumsticks are done without a thermometer?

Look for clear (not pink) juices when you pierce the thickest part, and the meat should pull away from the bone easily. However, a thermometer is strongly recommended for safety and best results.

Can I make the BBQ sauce ahead of time?

Absolutely! Homemade BBQ sauce can be stored in the refrigerator for up to 2 weeks, making meal prep easier.