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.