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These garlicky grilled marinated chicken drumsticks are juicy, smoky, and packed with bold, za’atar-spiced flavor—anything but your average chicken dinner. Serve them straight off the grill or hit them with a drizzle of tangy lemon yogurt sauce. Weeknight-friendly, dinner party–approved.
I’m about to shake up your chicken dinners with these juicy, garlicky grilled marinated chicken drumsticks. They’re charred and deeply flavorful thanks to a punchy za’atar marinade, and they’re just as good straight off the grill as they are drizzled with a cool, tangy lemon yogurt sauce. But it’s the marinade that really sets this dish apart. Earthy, nutty, a little citrusy—it’s got that something-something that takes your chicken from standard to standout!
Flavors aside, this recipe is built for flexibility: toss the chicken in the marinade in the morning for max flavor, or give them just 30 minutes while you prep the rest of dinner. Either way, they hit the grill and cook up in under half an hour—fast, flavorful, and ready when you are. Weeknight dinner? Nailed it. Casual weekend hang? Even better. This is the kind of no-fuss, high-flavor recipe that will earn a permanent spot in your rotation.
Want some more easy chicken recipes? Your family will LOVE these air fryer chicken cutlets. And, if you yearn for easy clean up as much as I do, this sheet pan chicken philly cheesesteak recipe is outstanding. Or dive into some healthy cashew chicken!
Table of Contents
- Recipe Modifications
- Ingredient Notes
- Cooking Tip
- What Are Some Common Mistakes When Grilling Chicken Drumsticks?
- How to Make Grilled Marinated Chicken Drumsticks
- How to Grill Chicken Drumsticks on a Grill Pan
- Ways to Serve Grilled Marinated Chicken Drumsticks
- Frequently Asked Questions
- Storage, Freezing, & Reheating
- Grilled Marinated Chicken Drumsticks With Za’atar Recipe
- More Easy Grilling Recipes…
Recipe Modifications
- Chicken thighs or cutlets—Cook times will vary, but this recipe works really well with thighs or cutlets. If you have chicken breasts, you can easily learn how to make chicken cutlets from chicken breasts. Feel free to use skinless chicken, as well!
- Seasoning—No za’atar? No problem. You can make yourself a small-batch seasoning blend with 3 parts dried oregano, 2 parts toasted sesame seeds, 1 part dried thyme, and 1 part sumac. (This would look like 3 teaspoons of dried oregano, 2 teaspoons of sesame seeds, and 1 teaspoon each of thyme and sumac). This will bring you close to the flavor of za’atar.
- Drizzle—In place of the lemon yogurt sauce, you could use tzatziki or my yummy mint yogurt sauce for chicken.
Ingredient Notes
A full ingredient list with exact measurements can be found in the recipe card below.
- Za’atar—My favorite za’atar to use is from The Spice Way. It’s fresh and fluffy, and it has the best aroma and flavor!
- Garlic—In a lot of my recipes, I’ll mention the option of grating your garlic into a paste or finely mincing it. For this recipe, I highly recommend grating it over a zester to get a paste. It covers the chicken so much better as it marinates.
- Mint—I’ve listed mint as an optional ingredient, but my goodness, unless you hate mint, please use it! The cool flavor pairs SO well with the rest of what’s going on here.
- Sauce—I’m including a quick recipe for a lemon yogurt sauce in the recipe card below. It’s optional, but if you’re the type who lives for a saucy finish (same), the bright, tangy lemon yogurt drizzle is non-negotiable.
Cooking Tip
With chicken, you typically want an internal temperature of 160-165º F. However, with chicken drumsticks, thighs, or full legs, the meat is most tender if you let it go to 170-175º F.
What Are Some Common Mistakes When Grilling Chicken Drumsticks?
Grilling chicken drumsticks is easy, but there are a few common mistakes people make that should be avoided. So, before you get any further, here are some things to consider:
- Cold chicken—Always let your chicken sit out at room temperature before introducing it to heat—that goes for any cooking method, not just the grill. Cold meat cooks unevenly and can sometimes have a hard time crisping up, leaving you with a soggy texture.
- Not having a meat thermometer—Undercooked chicken can make you sick, and overcooked chicken ruins dinner altogether. This is why it’s so important to check in on your meat with a meat thermometer and aim for an internal temperature of, for chicken drumsticks, 170-175º F. This will ensure a juicy bite every time.
- Using a rub or sauce with sugar—This recipe doesn’t contain sugar, but this is worth noting for future. Sugar burns quickly, whether it be in the dry rub or in the sauce. If you start cooking BBQ sauce-slathered chicken drumsticks, the exterior will burn before the interior is even cooked. (If you’re an elder millennial like me, it’ll me reminiscent of BBQ’d dinner in the 90s, before our dads knew better.) Always slather sweetened sauces over your grilled chicken a few minutes before it comes off the grill.
- Grilling without seasoning—Chicken is bland on its own. Even if you plan on adding a sauce to it later, always season the chicken prior to cooking. Salt helps to lock in moisture during the cooking process and will help create a nice crust on the chicken.
- Not letting your chicken rest—Slicing into any meat as soon as it leaves the grill will cause you to lose all of those flavorful juices you’ve worked so hard for! Let chicken drumsticks rest for at least 5 minutes before serving to ensure they’ve locked in moisture and flavor.
How to Make Grilled Marinated Chicken Drumsticks
This is a quick how-to for this recipe to give you an idea of how it’s done at a glance. Find the full details in the recipe card below.
Marinate—Grab yourself a large mixing bowl. Add the garlic, lemon juice and zest, olive oil, parsley, za’atar, and sea salt. Whisk until it’s well combined, then add the chicken to the bowl and toss until coated. Working in advance? Cover the bowl and pop it in the fridge until 30 minutes before cook time. If not, proceed to the next step.
Whip up the yogurt sauce—Mix the Greek yogurt into a small bowl and add the minced garlic, juice and zest of one lemon, smoked paprika, and a few cracks of black pepper. Whisk it until combined and set it aside, or in the fridge, until the chicken is done.
Prepare the grill—Preheat the grill to about 425º F. Brush the grates with a generous amount of oil to act as a non-stick coating.
Grill the chicken—Place the marinated drumsticks onto the grill and grill them for about 20 minutes, or until they reach an internal temperature of 170-175ºF with a meat thermometer, rotating the chicken every 5 minutes to get a nice char on all sides. When the drumsticks are done, transfer them to a plate and let them rest for 5 minutes to ensure the juiciest of bites! Serve with the yogurt sauce or on their own.
How to Grill Chicken Drumsticks on a Grill Pan
Rainy day? Cold snap? No problem. When the weather doesn’t cooperate, a grill pan has your back. It brings that charred, smoky magic indoors—no umbrella (or parka) required. I do, however, recommend having a splatter screen to prevent those awful grease splatters.
- Preheat the grill pan on medium-high heat. When the pan gets really hot, brush a generous amount of oil over the pan to create a sleek non-stick surface.
- Transfer the drumsticks to the grill pan. Fit as many as you can onto the pan without overcrowding them. Grill them for about 20-25 minutes, rotating them every 5 minutes just like you would on the grill. Tip: Once the exterior of the drumsticks have a nice char, reduce the heat a little to prevent burning.
- After about 20 minutes, check the internal temperature of the chicken drumsticks by using a meat thermometer. Once they hit 170-175º F, transfer them to a plate to rest for at least 5 minutes.
Ways to Serve Grilled Marinated Chicken Drumsticks
- Grains—Pearl couscous cooked in chicken broth is great with these drumsticks. I also love serving them with my Instant Pot rice.
- Veggies—Some of my favorite veggies to pair with this recipe include parmesan-roasted zucchini, these oven-roasted mini potatoes, or some nice and summery grilled asparagus. A nice scoop of refreshing tabbouleh is also fantastic.
- Sauces—Other dips and sauces that pair beautifully with this dish, whether for the chicken or veg sides, are this smooth homemade baba ganoush, homemade hummus, or tzatziki sauce.
Frequently Asked Questions
Depending on the size of the drumsticks, you’re looking at between 20-30 minutes. Ultimately you want to reach an internal temperature of 160-165º F with a meat thermometer inserted into the thickest part of the meat.
Chicken drumsticks are super versatile and go well with a variety of flavors! You can keep things super simple with garlic powder, onion powder, paprika, salt, and pepper, or you could take it up a few notches and Mediterranean-inspired flavors, or a Ranch seasoning packet.
Storage, Freezing, & Reheating
- Leftovers of the marinated drumsticks can be stored in an airtight container in the fridge for 3-4 days. The yogurt sauce, stored separately, will last about the same amount of time.
- To freeze grilled marinated chicken drumsticks, let them cool completely, then transfer them to a freezer-friendly container. Store in the freezer for up to 2 months. When you plan to eat them, pop them into the fridge to thaw the night before.
- To reheat, place the chicken drumsticks into the microwave and cook in 20-second increments until the chicken is heated through.
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Grilled Marinated Chicken Drumsticks With Za’atar
Ingredients
- 2 lbs chicken drumsticks, skin on, 2 lbs is typically about 6 drumsticks
- 6 cloves of garlic, grated to a paste, Use a zester/microplane to grate the garlic. In a pinch, use a garlic press or mince the garlic very finely.
- 1 lemon, zested and juiced
- 2 TBSP extra virgin olive oil
- 2 TBSP freshly chopped parsley
- 1 TBSP za'atar spice
- 1 tsp sea salt
- Freshly chopped mint, for garnish (optional)
Lemon Yogurt Sauce (optional, but recommended!)
- 2/3 cups plain Greek yogurt
- 1 garlic clove, minced
- 1 lemon, zested and juiced
- 1/4 tsp smoked paprika
- Pinch of salt and pepper, to taste
Instructions
For the grilled marinated chicken drumsticks:
- In a large mixing bowl, add the six cloves of minced garlic, the zest and juice of one lemon, 2 tablespoons of olive oil, 2 tablespoons of fresh chopped parsley, 1 tablespoon of za'atar, and 1 teaspoon of sea salt. Whisk until well combined.
- Transfer the chicken drumsticks to the mixing bowl and toss to completely coat the chicken. I suggest using clean, bare hands to do this. If you're making the chicken drumsticks in advance, cover the bowl and pop them into the fridge until about 20-30 minutes prior to cook time (see notes). Otherwise set the bowl aside and make your lemon yogurt sauce, if using. (See below.)
- Preheat the grill to about 425º F. Generously brush the grates with a high smoke point cooking oil until they are slick and shiny. This creates a good non-stick surface.
- Place the chicken drumsticks onto the grates and grill them for about 20 minutes, or until they reach an internal temperature of 170-175º F, rotating them every 5 minutes. When not rotating, keep the grill cover closed.
- Once the drumsticks are nicely crisped and ready to eat, remove them from the grill and set them on a plate. Let them rest for five minutes before eating.
- Garnish with freshly chopped parsley and/or mint, and serve with the lemon yogurt sauce.
For the lemon yogurt sauce:
- Add all of the ingredients for the yogurt sauce into a small bowl and stir until well blended. This can be done in advance or while your chicken is marinating/coming to room temperature. Serve it with the chicken.
Notes
Nutrition
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