Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.

Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.

    Advertisement
  • Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.

  • Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.

  • Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.

  • Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.

  • Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Note:

You can also blend the brown sugar, garlic, salt, and pepper in a blender or food processor to make the marinade paste.

Nutrition:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

424 calories; 21.3 g total fat; 128 mg cholesterol; 1528 mg sodium. 18.2 g carbohydrates; 39 g protein; Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/06/2014
I really like the concept of this recipe. Although I would like the bbq sauce a little sweeter saltier or smokier. This is a little more vinegary. Maybe I had the unfortunate experience of growing up too much on the bottled stuff. The prep for this recipe is very easy even the bbq sauce. I only had a package of 6 chicken legs so I halved the recipe to try it. I also cut the sauce cooking time in half. The chicken takes considerably longer than the 1 minute suggested. I recently had bbq'd chicken legs at a party which made me choose this recipe. I would definitely consider something like this to attempt again to feed a group for a bbq along with other meats. It's very affordable to make and there is much more meat than typical chicken wings. ty Read More
(40)

Most helpful critical review

Rating: 3 stars
07/27/2014
This was my first time trying to barbecue and it was pretty good. I made a few modifications along the way. First I doubled the spice rub (something I highly suggest) to make it more flavorful. I cut the cook time for the sauce down a little bit because it had started to burn. My biggest problem was the complicated cooking over indirect heat. After cooking the chicken as long as I could without burning it I realized that it still wasn't cooked in the center. I ended up putting it in the microwave to make it safe for consumption! If I were to make it again (which I don't think I will) I will probably cook it the way I would normally basting along the way! Read More
(18)
58 Ratings
  • 5 star values: 37
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
06/06/2014
I really like the concept of this recipe. Although I would like the bbq sauce a little sweeter saltier or smokier. This is a little more vinegary. Maybe I had the unfortunate experience of growing up too much on the bottled stuff. The prep for this recipe is very easy even the bbq sauce. I only had a package of 6 chicken legs so I halved the recipe to try it. I also cut the sauce cooking time in half. The chicken takes considerably longer than the 1 minute suggested. I recently had bbq'd chicken legs at a party which made me choose this recipe. I would definitely consider something like this to attempt again to feed a group for a bbq along with other meats. It's very affordable to make and there is much more meat than typical chicken wings. ty Read More
(40)
Rating: 4 stars
06/06/2014
I really like the concept of this recipe. Although I would like the bbq sauce a little sweeter saltier or smokier. This is a little more vinegary. Maybe I had the unfortunate experience of growing up too much on the bottled stuff. The prep for this recipe is very easy even the bbq sauce. I only had a package of 6 chicken legs so I halved the recipe to try it. I also cut the sauce cooking time in half. The chicken takes considerably longer than the 1 minute suggested. I recently had bbq'd chicken legs at a party which made me choose this recipe. I would definitely consider something like this to attempt again to feed a group for a bbq along with other meats. It's very affordable to make and there is much more meat than typical chicken wings. ty Read More
(40)
Rating: 5 stars
06/07/2014
I made this recipe for my daughter's birthday party. It was a huge hit without a piece remaining. I did breasts thighs wings and drumsticks all with the same recipe and they turned out great. I do agree with doubling the sauce. We will definitely be making this one again. Read More
(19)
Advertisement
Rating: 3 stars
07/27/2014
This was my first time trying to barbecue and it was pretty good. I made a few modifications along the way. First I doubled the spice rub (something I highly suggest) to make it more flavorful. I cut the cook time for the sauce down a little bit because it had started to burn. My biggest problem was the complicated cooking over indirect heat. After cooking the chicken as long as I could without burning it I realized that it still wasn't cooked in the center. I ended up putting it in the microwave to make it safe for consumption! If I were to make it again (which I don't think I will) I will probably cook it the way I would normally basting along the way! Read More
(18)
Rating: 5 stars
03/13/2014
We liked this recipe. I cooked 2 (joined) legs and thighs. I did add 1 TBS. each of molasses and brown sugar to the sauce. Browned leg quarters about 7 minutes on each side then turned and basted every 10 minutes. Very good and moist. Read More
(9)
Rating: 5 stars
07/09/2015
Great recipe with lots of flavor. I had two leg/thigh pieces that had to be used or I was going to have to toss. They marinated overnight.......and then the torrential rains came. I was not going to make my husband stand in the rain to grill these. I put them in the oven for 20 minutes and then added the bbq and continued to bake until they reached the internal temp of 165. The flavor was delicious and the chicken was so moist. I can't wait to try this again when we can grill them. 'Best Vodka Sauce' with pasta from AR was served with it. Thank you rachelu for sharing your recipe. Read More
(8)
Advertisement
Rating: 5 stars
02/07/2015
Our 11 year old daughter who loves to cook made tgis for the family tonight and it was THE BEST chicken drum sticks we have ever had...seriously. My husband even told her to print this out because he wants it again!!! Read More
(6)
Rating: 5 stars
07/31/2016
This is a really good and overall simple recipe...I did however make a few changes as I was out of some time but I think this would be perfect as is! My changes are: I had three packs of chicken that would have gone bad it not used asap so I tripled the recipe and hoped for the best. I started too late to marinade for the stated 9 hours so I made the paste and marinaded for 2 1/2 hours ( it turned out great but I'm sure 9 hours gives more flavor.) Then I made the sauce we have some heat loving people in our family and it seemed as though it might be a little too sweet so into the sauce I added 1 tea cayenne pepper and some hot sauce. I followed the advice of some other reviewers and do agree that the chicken could be browned for a lot longer than one minute. I served it with mashed potatoes and green beans...Yum! Read More
(5)
Rating: 5 stars
05/26/2014
This was very good and simple to make. I doubled the sauce recipe because we like to have some on the side...especially for reheating. Read More
(4)
Rating: 4 stars
06/05/2014
This was my first attempt at BBQ chicken legs. It was easy and the results were good. My only thing and this is not the recipes' fault is that it took a lot longer than 45 minutes to get the legs up to 165 degrees. Now that I've done it once I know I need to turn my grill up a bit higher next time. That's not why 4 stars though; it was good but I usually give 5 stars to recipes that absolutely amaze me. This was a good primer on BBQ legs and I'll probably do it again:). Thanks! Read More
(4)