As summer evenings call for easy outdoor meals. They bring the family together. These Dry Rubbed Grilled Drumsticks and Thighs offer smoky flavor. They stay tender without much work. The dry rub sticks to the skin well. It creates a crispy outside. Inside, the meat remains juicy. The optional brine locks in moisture. This recipe suits weeknight dinners. It also fits backyard gatherings. Everything is ready in under an hour.
I love how versatile this recipe is. It fits busy schedules perfectly. You can brine ahead if time is short. The grill handles most of the effort. Leftovers reheat nicely for lunches. They keep flavor even the next day. Everyone loves the balanced spice. It’s not too strong. This makes it great for kids and adults.
Why We Love This Recipe
- Juicy and Flavorful: The optional brine makes chicken tender. It stays moist every time. This elevates simple grilled pieces.
- Quick Prep Time: Total time is just 45 minutes. It’s ideal for busy weeknights. You don’t lose any taste.
- Versatile for Crowds: It serves five easily. Pair it with any sides. Perfect for barbecues or casual meals.
- Smoky Spice Balance: The dry rub adds great depth. It avoids too much heat. This appeals to all ages.
Simple Dry Rubbed Grilled Drumsticks and Thighs
- Prep Time: 15 minutes (plus optional 30 minutes to 24 hours brining)
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 pieces (5 servings)
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
A simple and flavorful recipe for grilled bone-in chicken drumsticks and thighs seasoned with a smoky dry rub, optionally brined for extra juiciness.
Ingredients
- 2 lbs bone-in, skin-on chicken drumsticks (about 5 pieces)
- 2 lbs bone-in, skin-on chicken thighs (about 5 pieces)
- For the Brine (optional, but recommended): ¼ cup Kosher salt
- ¼ cup granulated sugar
- 2 quarts water
- For the Dry Rub: 1 tbsp smoked paprika
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp brown sugar
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
Instructions
- Optional Brining Step: If desired, prepare a brine. In two separate large zip-top bags, combine 1 quart of water, 2 tablespoons Kosher salt, and 2 tablespoons granulated sugar for each bag. Add the chicken drumsticks to one bag and the chicken thighs to the other. Seal and massage gently to dissolve the salt and sugar. Brine for 30 minutes at room temperature, or for up to 24 hours in the refrigerator. This step helps ensure juicy chicken.
- Prepare your grill by preheating it to 375°F (190°C).
- If you brined the chicken, remove it from the brine, rinse thoroughly under cold water, and pat completely dry with paper towels. If not brining, simply pat the chicken dry.
- In a small bowl, whisk together all the dry rub ingredients: smoked paprika, ground cumin, dried oregano, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper.
- Brush both sides of the chicken pieces with vegetable oil, then generously apply the dry rub, ensuring all surfaces are well coated.
- Once the grill is preheated, place the chicken thighs on the grill. Cook for about 15 minutes on one side, then flip and cook for another 15 minutes. For drumsticks, cook for about 15 minutes per side, rotating for even cooking.
- Continue grilling until the chicken thighs reach an internal temperature of 165°F (74°C) and the drumsticks reach 165°F (74°C) when measured with a meat thermometer.
- Remove the chicken from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness.
Notes
- Brining is optional but highly recommended for juicier results, especially if grilling in dry conditions.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Resting the chicken after grilling helps retain moisture and tenderness.
- This recipe works well with indirect heat on the grill to prevent burning the rub.
Ingredients to make Dry Rubbed Grilled Drumsticks and Thighs
I choose fresh bone-in chicken pieces. This lets the smoky dry rub infuse deeply. The optional brine boosts juiciness. It gives foolproof results. Quality spices make flavors pop. No extra effort needed. Busy moms like me appreciate that.
- Bone-in, skin-on chicken drumsticks – They offer tender meat. It grills evenly. Use about five for good servings.
- Bone-in, skin-on chicken thighs – They add rich flavor. They hold up to grilling. Five pieces fit this recipe.
- Kosher salt – Key for the brine. It draws out moisture. Seasons from inside. Swap with sea salt if you want.
- Granulated sugar – Balances salt in brine. Adds subtle sweetness. Enhances the rub nicely.
- Water – Base for brine. Distributes seasonings evenly.
- Smoked paprika – Creates smoky taste in rub. No need for actual smoking.
- Ground cumin – Brings warm earthiness. Complements grilled chicken well.
- Dried oregano – Adds fresh herbal notes. Balances the spices.
- Brown sugar – Helps caramelize on grill. Gives subtle sweet touch.
- Chili powder – Adds mild heat. Builds flavor complexity.
- Garlic powder – Infuses savory aroma. No chopping required.
- Onion powder – Boosts umami. Rounds out the rub.
- Salt – Seasons rub for bold taste. Applies to chicken surface.
- Freshly ground black pepper – Gives peppery kick. Ties everything together.
- Vegetable oil – Makes rub stick before grilling.
How to Make Dry Rubbed Grilled Drumsticks and Thighs
Step 1: Prepare the Optional Brine
I brine for extra juiciness when I can. Divide drumsticks and thighs into zip-top bags. Add water, salt, and sugar mix. Seal the bags. Massage to dissolve. Let sit 30 minutes at room temp. Or refrigerate up to 24 hours. This tenderizes the meat. It saves time on busy days.
Step 2: Preheat the Grill
I fire up the grill to medium heat. Aim for 375°F. Set for indirect cooking if possible. This avoids burning the rub. It prevents flare-ups too. Let it stabilize. Then, you get even results.
Step 3: Rinse and Dry the Chicken
If brined, remove chicken from bags. Rinse under cold water. Pat dry with paper towels. Skip rinse if no brine. Just pat dry. Dry skin helps rub stick. It crisps up well. Handle gently. Keep skin intact.
Step 4: Mix the Dry Rub
I grab a small bowl. Add smoked paprika and cumin. Include oregano and brown sugar. Mix in chili powder too. Add garlic powder, onion powder, salt, and pepper. Whisk until blended. This makes a uniform mix. It builds the smoky flavor.
Step 5: Coat the Chicken
Brush oil on both sides of each piece. Sprinkle rub generously. Rub it over all surfaces. Press lightly for adhesion. Cover bare spots. This ensures full flavor.
Step 6: Grill the Chicken
I place thighs on grill first. Cook 15 minutes per side. Add drumsticks next. Rotate for even char. Flip after 15 minutes. Use indirect heat. It stops rub from scorching. Watch for golden skin.
Step 7: Check Internal Temperature
Keep grilling until done. Thighs and drumsticks hit 165°F. Insert thermometer in thickest part. Avoid the bone. This means safe and juicy. Don’t overcook. It keeps tenderness.
Step 8: Rest Before Serving
Move chicken to a plate. Let it rest 5 to 10 minutes. Juices redistribute this way. It boosts moisture. Tent with foil loosely if needed.
Pro Tips for Success
- Brine for Juiciness: Brine always in dry weather. It locks moisture. Prevents dryness on the grill.
- Use a Thermometer: Check 165°F for safety. No guessing doneness.
- Rest After Grilling: Sit pieces 5-10 minutes. Retains tenderness and flavor.
- Opt for Indirect Heat: Keep chicken from direct flames. Avoids burning sugary rub.
How to Serve Dry Rubbed Grilled Drumsticks and Thighs
Garnishes
I finish with lemon squeeze often. It adds bright acidity. Cuts through smokiness. Or use chopped parsley. It gives green color pop. A barbecue sauce drizzle works too. It adds sweetness. Doesn’t overpower the rub. Picky eaters love this touch.
Side Dishes
Pair with cucumber salad. It refreshes the palate. Matches hearty chicken. Try grilled corn on cob. It fits barbecue feel. Roasted potatoes add comfort. They contrast juicy meat well.
Creative Ways to Present
Arrange on wooden board. Tuck lemon wedges around. It looks rustic and inviting. For family style. Slice thighs a bit. Show tender inside. The golden skin draws everyone in.
Make Ahead and Storage
Storing Leftovers
I store extra Dry Rubbed Grilled Drumsticks and Thighs in airtight container. Keep in fridge up to three days. Great for quick week meals. Cool completely first. Avoids condensation buildup.
Freezing
For longer keep, wrap cooled pieces. Use plastic wrap then foil. Put in freezer bag. Lasts up to three months. Thaw in fridge overnight. Smoky flavor stays strong.
Reheating
Reheat in 350°F oven. Cover with foil. Do 10-15 minutes. Keeps meat moist. Or microwave in bursts. Use damp towel over. Oven best for crisp skin. Skip high heat. Prevents drying out.
