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Grilled Chicken Drumsticks on Charcoal (Garlic Chili BBQ Recipe)
Tarek Rakhiess

Grilled Chicken Drumsticks on Charcoal (Garlic Chili BBQ Recipe)

Smoky, garlicky chicken drumsticks cooked low and slow over indirect charcoal heat with cherry wood chunks, finished with a quick direct sear for crispy skin and juicy meat.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 2 hours
Servings: 4
Course: dinner, lunch, Main Course
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 6 to 8 chicken drumsticks
  • 3 to 4 tablespoons olive oil
  • 8 to 10 garlic cloves crushed
  • 1 teaspoon chili flakes
  • 1 teaspoon salt
  • 2 cherry wood chunks

Equipment

  • Kettle charcoal grill
  • chimney starter
  • cherry wood chunks
  • instant-read thermometer
  • zip-lock bag, tongs

Method
 

  1. Light the chimney starter with charcoal 30 minutes before cooking. Let it burn for 15 minutes until fully ignited.
  2. Pour hot coals onto one side of the kettle grill. Add a few fresh coals alongside if cooking more than an hour.
  3. Combine olive oil, crushed garlic, chili flakes, and salt in a bowl. Mix well.
  4. Add drumsticks to a zip-lock bag and pour marinade over them. Seal and shake. Marinate 30 minutes at room temperature or overnight in the fridge.
  5. Add cherry wood chunks to the coals just before cooking.
  6. Wipe down the grates, then place chicken on the cooler side (indirect heat). Close the lid.
  7. Cook at 400°F for 45 to 60 minutes, flipping every 10 to 15 minutes as needed.
  8. Once skin is deep brown, move drumsticks directly over the coals for a 1 to 2 minute sear per side.
  9. Remove from heat. Rest for 5 minutes before serving.

Notes

  • Pat the skin dry before marinating for better crisping
  • Cherry wood can be swapped with apple or peach wood
  • Safe internal temperature: 165°F minimum, 175°F to 185°F recommended for dark meat
  • Do not skip the resting step