Succulent and flavorful, these grilled chicken drumsticks are finished with a syrupy balsamic glaze. They will be the hit of any barbecue!
If you haven’t tried grilled chicken drumsticks yet, you’re in for a treat!
Here are a few things you’ll love about them…
Flavor! Marinated in a mouth-watering blend of olive oil, lemon juice, maple syrup and herbs and spices. If you’re looking for a different flavor profile, try my Grilled Chicken Thighs with Sweet Chili Glaze.
Grilled and glazed: Grilling chicken drumsticks give them a fantastic smoky char. And you simply can’t beat the sweet and tangy flavor of the balsamic glaze.
Versatile: Serve these hot off the grill, or pack them cold for a summertime picnic.
Ingredients and substitutions
- Chicken: I used chicken drumsticks and removed the skin to reduce the saturated fat. I promise you won’t miss it! Skinless, bone-in chicken thighs can be substituted. Feel free to keep the skin on if you prefer.
- Marinade: The marinade is a combination of olive oil, lemon juice, maple syrup, Worcestershire sauce, smoked paprika, dried rosemary, garlic powder, salt and pepper. Agave nectar or honey can be used in place of the maple syrup.
- Balsamic vinegar: Your favorite balsamic vinegar.
- Maple syrup: Use pure maple syrup, not a corn syrup-based maple syrup. Substitute with agave nectar or honey.
See recipe card below for full ingredients list & recipe directions.
Tips for making this recipe
- Marinate well: Let the chicken marinate for at least 4 hours, and up to 24 hours, to allow the flavors to really penetrate the meat.
- Preheat the grill: Make sure your grill is hot before you start cooking. This helps to sear the chicken and lock in the juices.
- Don’t skip the glaze! As good as this chicken drumstick marinade is, the glaze really turns this recipe into something special.
How to make grilled chicken drumsticks
- Prep the chicken: Using a small, sharp knife and your hands, remove the skin from the drumsticks. Transfer them to a ziplock bag, or a glass or ceramic dish. Do not use a metal dish – the acid in the marinade will react with the metal.
- Make the marinade: In a bowl, whisk together the marinade ingredients. Pour the marinade over the chicken. Turn the chicken to coat it. If you’re using a ziplock bag, seal the bag and “massage” the chicken to coat it thoroughly.
- Refrigerate: Marinate the chicken in the refrigerator for at least 4 hours and up to 24 hours. Remove the chicken from the refrigerator 15 to 20 minutes before cooking. This will help the chicken cook more evenly on the grill.
- Prep the grill: Heat the grill to medium-high heat (about 400 degrees F). Once the grill is hot, brush the grates with oil to prevent sticking. A use an oil with a high smoke point, such as avocado oil.
- Cook the chicken: Place the chicken on the grill and close the lid. Cook the chicken, turning every 5 minutes, until the internal temperature reaches 165 degrees F, about 25 to 30 minutes. If the chicken is sticking to the grill the first time you try to turn it, let it cook for several additional minutes before trying to turn it again. This will allow a crust to form and the chicken should release easily from the grill.
- Make the glaze: In a small saucepan, whisk together the balsamic vinegar and maple syrup. Bring to a boil over medium-high heat, whisking very frequently. Reduce the heat so the glaze is simmering. Cook, whisking frequently, until the glaze becomes thicker, about 5 minutes.
- Glaze the chicken: Once the chicken is cooked, brush the chicken with the glaze. Cook for 1 minute, brush the other side with the glaze and cook for 1 minute. Let the chicken rest for a few minutes, then serve it up!
Meal prep and storage
Refrigerate: Store cooked drumsticks in an airtight container in the fridge for up to 3 to 4 days.
Reheat: Reheat cooked chicken drumsticks in the oven at 350 degrees F until warmed through. Alternatively, reheat them in the microwave, using a lower power setting to avoid drying them out.
What to serve on the side
Side dishes for chicken drumsticks are endless! Here are a few of our favorites:
Frequently Asked Questions
Yes! Be sure adjust the cooking time accordingly, as larger cuts may take longer to cook through.
Use a meat thermometer to check the internal temperature. The chicken should reach 165 degrees F for safe consumption, according to the national Food Safety site.
Printable Recipe
Grilled Chicken Drumsticks
Succulent and flavorful, these grilled chicken drumsticks are finished with a syrupy balsamic glaze. They will be the hit of any barbecue!
Servings: 4 Servings
Calories: 365kcal
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Instructions
The marinade
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In a glass bowl, whisk together all of the marinade ingredients.
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Place the drumsticks in a ziplock bag, or a glass or ceramic dish. Do not use a metal dish – the acid in the marinade will react with the metal.
-
Pour the marinade over the chicken. Turn the chicken to coat it. If you’re using a ziplock bag, seal the bag and “massage” the chicken to coat it thoroughly.
-
Marinate the chicken in the refrigerator for at least 4 hours and up to 24 hours.
The chicken
-
Remove the chicken from the refrigerator 15 to 20 minutes before cooking. This will help the chicken cook more evenly on the grill.
-
Heat the grill to medium-high heat (about 400 degrees F). Once the grill is hot, brush the grates with oil to prevent sticking. A use an oil with a high smoke point, such as avocado oil.
-
Place the chicken on the grill and close the lid. Cook the chicken, turning every 5 minutes, until the internal temperature reaches 165 degrees F, about 25 to 35 minutes, depending on the thickness of the meat. If the chicken is sticking to the grill the first time you try to turn it, let it cook for several additional minutes before trying to turn it again. This will allow a crust to form and the chicken should release easily from the grill.
The glaze
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In a small saucepan, whisk together the balsamic vinegar and maple syrup. Bring to a boil over medium-high heat, whisking very frequently. Reduce the heat so the glaze is simmering. Cook, whisking frequently, until the glaze becomes thicker, about 5 minutes.
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Once the chicken is cooked, brush the chicken with the glaze. Cook for 1 minute, brush the other side with the glaze and cook for 1 minute. Let the chicken rest for a few minutes. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-Lose It! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
More on nutritional calculation: I calculated the numbers using one-third of the marinade ingredients, estimating the amount of marinade that would absorb into or stick to the chicken.
Nutrition
Serving: 2drumsticks | Calories: 365kcal | Carbohydrates: 13.8g | Protein: 40.8g | Fat: 15.9g | Saturated Fat: 3.1g | Cholesterol: 150mg | Sodium: 429mg | Sugar: 13.3g
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
