Tossing BBQ chicken legs on the grill is an easy way to bolster the menu at any cookout without breaking the bank. These Grilled Chicken Drumsticks get super crispy thanks to a coating of our baking powder blend, and super flavorful from our subtle, smoky dry rub.
Pat the chicken very dry and arrange on a platter or in a casserole dish.
Combine the kosher salt and baking powder in a small bowl. Sprinkle the mixture evenly over the drumsticks. Rub the mixture into the skin with your (clean and dry) hands. Transfer to the fridge and chill at least 1 hour, and up to overnight.
When you’re ready to grill, heat a grill to medium high (400°F).
Combine the dry rub ingredients - brown sugar, Italian seasoning, paprika, garlic powder, onion powder, and pepper - in a small bowl.
Remove the chicken from the fridge, then pat very dry with paper towels or a kitchen towel; it may be easier to transfer the chicken to a clean, dry casserole dish as the skin will weep quite a bit of moisture.
Pour the olive oil over the drumsticks, then rub into the skin. Sprinkle the drumsticks with the dry rub, then work into the skin on all sides.
Arrange the drumsticks on the grill, spacing about 1” apart. Close the lid and grill 30 minutes, turning every 5-6 minutes, or until the internal temperature reaches 180-185°F using an instant-read thermometer (grill to a higher temperature than boneless chicken for more tender, fall-apart meat). Open the grill for the last five minutes and grill, turning once, until the skin is very crispy. Optional - you may also brush the skin with your favorite sauce at this point.
Remove the chicken from the grill, rest 5 minutes, and serve hot. Enjoy!
The baking powder step is key, because it acts like a salt. It helps draw moisture to the surface, where it can evaporate. Since they have similar reactions, we typically combine baking powder and salt to amplify this effect, resulting in extra-crispiness and deep flavor.