•Allow the drumsticks to come to room temperature prior to grilling.
•Keep the grill temperature around 350℉ or medium heat. This lower-than-normal grill temperature is perfect for grilling drumsticks because it allows the meat to cook perfectly but does not cause the skin to burn or scorch. (My husband likes a little char, so he often starts a little higher when he grills.)
•Quarter turn your chicken pieces to ensure each side is on the grill.
•Grill for 7-10 minutes per side, and then flip with tongs, lifting the drumsticks gently to ensure that the skin isn’t sticking to the grate.
•Keep the lid closed as much as possible. This will surround the drumsticks with heat, ensuring they cook more evenly and quickly.
•Reduce heat and/or move the chicken to indirect heat if the drumsticks are sufficiently browned but not cooked through.
•Cook until the internal temperature of the drumsticks reads 180℉. This is higher than the required 165℉ but ensures far more tender dark meat that pulls off the bone more easily.
This recipe calls for skinless drumsticks and no added sauce, but a few more tips are helpful when grilling with skin and/or added sauce:
•Do not brush BBQ sauce, if using, on the chicken until the last few minutes.
•Watch for flare ups. They often happen when the skin starts to render and the fat drips down in the grill. If you get flare ups, turn the heat to low and move the chicken away from the flames.