When it comes to the perfect recipe for cookouts and barbecues, it’s hard to top good smoked chicken drumsticks! Can you get the perfect hint of smoke flavor and juicy dark meat without burning anything – yes, and the trick is putting your smoker to work.
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In this recipe:
We all grew up with barbecue chicken. The kind that came right off the grill grates either burnt to a crisp and dry or potentially raw on the inside. It was a game of chance that a whole lot of tangy barbecue sauce made to seem far less risky.
But as far as smoked chicken recipes goes, the drumstick is an icon. Cheap, loaded with flavor, and served with a built-in handle, when cooked properly, dark meat is juicy, tender, and picks up the perfect amount of smoky flavor from the grill. Smaller and with less tough tendons than smoked turkey legs, chicken legs are a popular choice and fan-favorite item at every cookout. To maximize grill space, toss these drumsticks on when some smoke chicken thighs to fill up the grill grates.
The Cut: Chicken Drumsticks
Not to be confused with chicken legs or chicken quarters, which have both the leg and the thigh attached, chicken drumsticks are only the leg portion of the chicken separated from the thigh (between the tibia and the femur). This bone-in cut is, however, often called the leg, and the name is used interchangeably in recipes and at the market.
The leg is all dark meat, with a thick end of meat near the patella and the bone protruding at the other end. It’s perfect for baking, grilled, or smoked chicken legs. All with even consistent heat that allows the thick meat to cook through to 165 degrees f without getting tough. Whats great about cooking chicken drumsticks is its one of the easiest meats to practice your grill skills on because it’s inexpensive and far less likely to dry out than chicken breast. If you need to learn your hot spots on the grill or just gain confidence in grilling, this is a good option.
Ingredients for Smoked Chicken Drumsticks
- Chicken drumsticks – Check the market as large packs of chicken drumsticks go on sale often. Look for air-chilled chicken wings without any broth or water injected. We find that these have the best flavor and texture than those plumped with liquid. Check out our trusted sources for where we buy meat online to have air-chilled chicken delivered right to your door.
- GirlsCanGrill CK Chicken Rub, or your favorite all-purpose barbecue dry rub or spice blend for chicken. We do like to go for a spice rub that has little sugar to minimize burning, so be sure to check the ingredients list.
- BBQ sauce – whatever your favorite barbecue sauce is, we love our homemade bbq sauce because its keto (and delicious).
How to Smoke Drumsticks
This is such a simple recipe that takes under an hour to make, and everyone raves over.
- Prep and preheat the smoker to 275-300 degrees F. Clean and oil the grates.
- Meanwhile, remove the chicken from the package and pat dry with paper towels.
- Line the chicken on a clean baking sheet or in a large bowl and season liberally with your spice blend. Toss the chicken legs to coat all sides.
- When the pellet smoker is holding heat and ready, place the legs on the smoker and close the lid. Smoke the chicken for about 45 minutes to 1 hour, until it reaches an internal temperature of 165 degrees f with a digital meat thermometer. Ensure the instant-read thermometer’s temperature probe is inserted at the thickest part of the drumstick for an accurate reading.
- When the drums are fully cooked, brush them on all sides with your favorite bbq sauce and close the lid. Let the sauce set over the smoked chicken on the smoker for 5 more minutes.
- Remove the smoked chicken legs from the smoker and place drumsticks on a clean dish or serving platter.
- Let the chicken rest for about 5 minutes, and then serve the smoked drumsticks with all of your favorite sides.
The trick to smoking chicken and getting crispy skin is temperature. Too low, and altho the juicy meat absorbs great smoky flavor, the skin gets rubbery and gross. Too hot, and the meat will cook faster, not picking up the desired flavor. Our trick for this smoked chicken drumsticks recipe is to maintain heat around 275-300 degrees. Hot enough for it to pick up some flavor while also getting the desired texture on the chicken skin.
GIRL CARNIVORE EXPERT RECIPE TIPS
For pellet grills, we recommend Jack Daniel’s Charcoal pellets and a smoker box filled with mesquite wood chips directly on the hottest part of the grill grates for added flavor.
For a gas grill
Preheat your gas grill for 15 minutes with the lid closed. Then turn off one of the three burners to create a 2-zone fire. Add wood chips in a foil packet or smoker box to smoke on your gas grill. Let the woodchips start to smoke about 7 to 10 minutes. Then, place the chicken drumsticks over the cooler side of the grill and smoke, rotating as needed to cook evenly. Check the internal temperature of the chicken legs just as instructed in the recipe card to ensure they are cooked through.
For a charcoal grill
For a charcoal grill, build a 2-zone fire by pouring lit charcoal to one side of the grill. Clean and oil the grill grates and add wood chips or chunks to the coals. Cover with the lid and let the smoke burn clean and the grill reheat before adding the drums. Place the chicken legs over the cooler side of the grill and smoke as directed in the recipe card below until the chicken is cooked through.
Always check the temperature of poultry with a digital meat thermometer for the most accurate results.
What to Serve with Smoked Chicken Drums
When it comes to side dishes for smoked drumsticks, it’s hard to top creamy mac and cheese, slaw, smoked potato salad or a good smoked corn on the cob. Baked beans are also a great family favorite and deviled eggs are all delicious recipes perfect for a picnic menu.
How to Store Leftovers and Reheat
Store leftover chicken legs in an airtight container for up to 3 days.
Preheat the broiler and place the chicken legs on a baking sheet lined with aluminum foil to reheat. Reheat under the broiler until the smoked chicken drumsticks are heated through, about 7 to 12 minutes. This helps for crispier skin. Reheating in an air fryer is also a great option.
Recipe FAQs
Yep, Flip and rotate while smoking chicken legs as often as you need to on your grill for even cooking to avoid burning any. We rotate one or twice to get an even color and crispy chicken skin.
Grilling 101: cook for temperature, not time. Chicken drumsticks are small though and should cook to 165 degrees F at 275 in about 45 minutes to 1 hour.
MORE DELICIOUS SMOKED CHICKEN RECIPES
Poultry Recipes
Smoked Cornish Hens
Poultry Recipes
Smoked Whole Chicken
Poultry Recipes
Smoked Chicken Wings
Smoked Chicken Drumsticks
Ingredients
- 4 lbs Chicken drumsticks
- 2 tbsp Chicken spice rub
- 1 cup BBQ sauce
Instructions
Prep the Chicken and Grill
- Prep and preheat the smoker to 275-300 degrees F. Clean and oil the grates.
- Meanwhile, remove the chicken from the package and pat dry with paper towels.
- Line the chicken on a clean baking sheet or in a large bowl and season liberally with your spice blend. Toss the chicken legs to coat all sides.
Smoke the drumsticks
- When the pellet smoker is holding heat and ready, place the legs on the smoker and close the lid.
- Smoke the chicken for about 45 minutes to 1 hour, until it reaches an internal temperature of 165 degrees f with a digital meat thermometer.
- When the drums are fully cooked, brush them on all sides with your favorite bbq sauce and close the lid. Let the sauce set over the smoked chicken on the smoker for 5 more minutes.
Rest and Serve
- Remove the smoked chicken legs from the smoker and place drumsticks on a clean dish or serving platter.
- Let the chicken rest for about 5 minutes, and then serve the smoked drumsticks with all of your favorite sides.
Notes
Nutrition
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Save Recipe BookmarkSources:
Poultry Cuts via OpenTextBC: https://opentextbc.ca/meatcutting/chapter/poultry-cuts/
Do you leave the chicken on the baking sheet when I’m the pellet grill or put the chicken directly on the rack?
You can do either, but for the best results you want to put the chicken right on the grill grates. Enjoy, Louis!