Go Back
–+ servings
Dry rubbed grilled chicken drumsticks and thighs on a grill.
Print Recipe Add to Collection
5 from 1 vote

Dry Rubbed Grilled Drumsticks and Thighs

This easy Dry Rubbed Grilled Drumsticks and Thighs recipe makes flavorful grilled chicken with minimal effort. Great for cookouts or weeknight dinners!
Prep Time45 minutes
Cook Time40 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Total Cost: $7.51 recipe / $1.07 serving
Servings: 7 servings (1 thigh or 2 drumsticks per serving, see notes)
Calories: 562kcal
Author: Melissa Nolan

Equipment

  • Small Bowl
  • 2 Ziplock Bags
  • Grill

Ingredients

Brine Ingredients

  • ¼ cup kosher salt $0.10
  • ¼ cup granulated sugar $0.10
  • 2 quarts water $0.00

Rub Ingredients

  • 2 lb. chicken drumsticks bone-in, skin on (about 5) $2.92*
  • 2 lb. chicken thighs bone-in, skin on (about 5) $3.57*
  • 1 Tbsp paprika $0.25
  • 2 tsp ground cumin $0.07
  • 2 tsp dried oregano $0.10
  • 1 tsp brown sugar $0.01
  • 1 tsp chili powder $0.04
  • 1 tsp garlic powder $0.04
  • 1 tsp onion powder $0.03
  • 1 tsp salt $0.04
  • 1 tsp black pepper freshly cracked, $0.16
  • 2 Tbsp vegetable oil $0.08

Instructions

  • Preheat the grill to 375°F. Gather and prepare all ingredients.
  • Place the drumsticks and thighs in separate ziplock bags. Divide the brine ingredients evenly between the two bags. Close the bags and gently massage to help dissolve the salt and sugar. Brine the chicken for 30 minutes at room temperature or up to 24 hours in the refrigerator.
  • Make the seasoning blend by combining the paprika, cumin, dried oregano, brown sugar, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl.
  • Remove the chicken pieces from the brine, rinse, and pat dry on both sides with paper towels.
  • Brush both sides of the chicken with vegetable oil and rub all over with the seasoning blend.
  • Make sure your grill is preheated to 375°F. If your chicken has been in the refrigerator, allow it to come to room temperature for 10 minutes before starting the grilling process.
  • Grill the chicken thighs for about 15 minutes per side, until they reach 160°F. Let them rest; the temperature should rise to 165°F. If not, return them to the grill for a few more minutes.**
  • For the drumsticks, cook them for 15 minutes on each side, until they reach 165°F, then remove them from the grill. The larger ones needed an extra 5 minutes on each untouched side, totaling 40 minutes.

See how we calculate recipe costs here.

Notes

*Using bone-in chicken helps retain moisture and flavor, resulting in juicier and more delicious chicken. You can use boneless chicken, any other cuts of chicken, or even beef or pork in this recipe. The cooking time will vary depending on the thickness and whether it is bone-in. Just make sure the internal temp for chicken is 165°F.
**Depending on the size of your grill, you may need to cook the chicken in batches, resulting in a longer cook time. I used a small inside grill, and it took one hour and ten minutes to cook all the chicken. If you can cook everything on one grill, the cook time will be 40 minutes.
A note on the serving size: One serving equals 2 drumsticks or 1 thigh. I used 5 chicken thighs and 5 drumsticks, so the amount shown in the photos is technically 7.5 servings total. Your yield may vary depending on the size of your drumsticks and thighs.

Nutrition

Serving: 1serving (see notes) | Calories: 562kcal | Carbohydrates: 10g | Protein: 44g | Fat: 38g | Sodium: 4629mg | Fiber: 1g