Prep Time 10 mins
COOK Time 30 minutes
– 8 chicken drumsticks – 1 tbsp kosher salt – 1 tsp baking powder – 1 tbsp olive oil Dry Rub – 2 tbsp light brown sugar – 1 tsp italian seasoning – 1 tsp paprika – ½ tsp garlic powder – ½ tsp onion powder – ½ tsp ground pepper
Pat the chicken dry, then sprinkle with kosher salt and baking powder. Cover, then chill for at least 1 hour and up to overnight.
Combine the dry rub ingredients in a small bowl and mix until well combined.
Pat the chicken very dry again with paper towels. Oil drumsticks a bit, then coat them with dry rub and work it in on all sides.
Prepare a grill for medium high (400°F) heat. Arrange the chicken on the grill grate, spacing about 1” apart. Grill for 30 minutes with the lid closed. Turn the drumsticks every 5-6 minutes, and cook until internal temperature reaches 180-185°F.
Open grill lid for the last five minutes and cook, turning once, until the skin is very crispy. Optional – if saucing, brush on skin at this point.
Remove the chicken from grill, rest 5 minutes, and serve hot. Enjoy!