Name: Dry Rubbed Grilled Drumsticks and Thighs
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 7
Cuisine: American
Ingredients: ¼ cup kosher salt ($0.10); ¼ cup granulated sugar ($0.10); 2 quarts water ($0.00); 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)

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!

1 hr 25 min total 45 min prep 40 min cook 7 562 cal

Instructions

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1 Preheat the grill to 375°F. Gather and prepare all ingredients.
2 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.
3 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.
4 Remove the chicken pieces from the brine, rinse, and pat dry on both sides with paper towels.
5 Brush both sides of the chicken with vegetable oil and rub all over with the seasoning blend.
6 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.
7 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.**
8 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.