How to Make the Truly Best-Ever Barbecue Chicken Drumsticks
Brine + homemade sauce + grilling and oven combo method. This BBQ chicken drumsticks recipe combines all my barbecue secrets. You might think the steps are weird, but when you start eating them, you won’t care. Bonus, any leftovers are delicious straight out of the fridge.
Barbecue Chicken Drumsticks
Ingredients
Chicken
- 3 ½ pounds chicken drumsticks about 10
- 2 quarts water
- ¼ cup kosher salt
- ¼ cup brown sugar
- olive oil or other oil for greasing grates on 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
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- ¼ teaspoon coriander
- ¼ teaspoon coarsely-ground pepper
- pinch salt
Instructions
- Brine chicken. Stir together water, salt, and sugar in a large bowl and add chicken or transfer brine to an extra-large 2.5-gallon Ziploc bag, add chicken, and seal. Place chicken and brine in the fridge for one hour.
- Make barbecue sauce. While the chicken brines, whisk together the barbecue sauce ingredients in a medium saucepan and heat slowly on low heat for about 15 minutes.
- Grill chicken. Drain water and pat the chicken dry. Preheat a gas grill to medium heat and the oven to 375 degrees Fahrenheit. Pour a little bit of oil on folded paper towels and using large tongs, use the folded paper towel to quickly grease the grates of the grill. Repeat if necessary. Place chicken on the grill and cook for 10 minutes, turning halfway through.
- Bake chicken and add sauce. Transfer chicken to a lined baking sheet. Bake chicken for 15 minutes, remove from the oven, and brush barbecue sauce all over the chicken. Return chicken to the oven and cook for 15 minutes, then remove chicken from the oven again and brush barbecue sauce on both sides of the chicken. Finish cooking the chicken for an additional 15 minutes or until the chicken is cooked to 165 degrees Fahrenheit checked with a meat thermometer.
- Serve. Brush chicken with additional sauce and serve immediately.
Notes
These drumsticks are always a hit, no matter how picky everyone can be. The brine keeps them juicy, and the homemade sauce is a family favorite. During our hot Virginia summers, this recipe is perfect because I don’t have to spend too much time outside by the grill. It’s a go-to for quick and delicious dinners.
I hope you enjoy them as much as we do!
What You’ll Need for the Best Barbecue Chicken Drumsticks
Using the right tools and ingredients can make all the difference in this recipe. Here are a few important ones to make sure you have:
- Kosher Salt. This salt is coarser than table salt and dissolves well in the brine, enhancing the flavor of the chicken.
- Liquid Smoke. Found in the condiment aisle, this ingredient adds a smoky flavor without needing a smoker. The hickory flavor works well for this recipe.
- Apple Cider Vinegar. This type of vinegar adds a tangy kick to the barbecue sauce. You can find it in the salad dressing aisle or substitute it with distilled vinegar if needed.
- Dijon Mustard. This mustard provides a slight tang and depth to the sauce. It’s usually located near the other mustards and condiments.
- Meat Thermometer. Essential for ensuring the chicken is cooked to the perfect temperature of 165°F, keeping it safe and juicy.
These items are key to achieving the best flavor and texture for your BBQ chicken drumsticks.
Troubleshooting and Help
Absolutely! You can use thighs or breasts, but keep in mind that cooking times might vary. Thighs will be similar to drumsticks, but chicken breasts might cook faster, so keep an eye on them and use a meat thermometer to ensure they reach 165°F.
No problem! You can sear the chicken in a hot pan on the stove for a few minutes on each side to get a nice crust, then finish cooking them in the oven as directed. Alternatively, an indoor grill works great too.
Yes, you can! The barbecue sauce can be made ahead and stored in the refrigerator for up to a week. Just give it a good stir before using it on the chicken.
If you don’t have liquid smoke, you can skip it. The sauce will still taste great without it, but you might miss out on that extra smoky flavor. Another option is to add a bit of smoked paprika if you have it.
Even a quick 15-minute brine will help enhance the flavor and juiciness of the chicken. However, if you have more time, aim for the full hour, but don’t exceed two hours to avoid overly salty chicken.
Of course! If you’re short on time or have a favorite store-bought sauce, feel free to use it. This recipe’s homemade sauce is simple and flavorful, but the choice is yours!
I hope you enjoy making and eating these as much as we do. They’re a simple, flavorful dish perfect for any occasion. Try it with all your favorite sides and enjoy a great meal with your family or friends.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.