Ranch Rubbed Grilled Chicken Drumsticks

$- Chicken drumsticks - Ranch seasoning mix - Olive oil - Garlic powder - Onion powder - Smoked paprika - Black pepper - Cayenne pepper (optional) - Fresh parsley (for garnish) - Lemon wedges (for serving) The flavor of Ranch Rubbed Grilled Chicken Drumsticks comes from a simple mix of spices. The ranch seasoning mix is the star here. It adds a tangy taste that pairs well with grilled chicken. Using olive oil in the marinade helps keep the chicken moist. It also helps the spices stick to the chicken nicely. Garlic powder and onion powder bring depth to the flavor. They add a savory bite that makes you want more. Smoked paprika adds a hint of smokiness, giving the chicken a great finish. Black pepper gives a nice kick without being too spicy. If you like heat, add cayenne pepper. It gives a little extra zing that some folks love. Fresh parsley makes for a lovely garnish. It adds color and a fresh taste when you serve the chicken. Lemon wedges are a must. They bring brightness and balance to the rich flavor of the chicken. Squeezing lemon juice on the drumsticks enhances every bite. Each ingredient plays a key role in making these drumsticks both tasty and fun to eat. {{ingredient_image_2}} To start, mix the ranch seasoning, olive oil, garlic powder, onion powder, smoked paprika, black pepper, and cayenne in a bowl. Stir until smooth. This mix adds great flavor to the chicken. You want a nice paste to coat the meat well. Next, take the chicken drumsticks and place them in a large resealable bag or bowl. Pour the marinade over the chicken. Seal the bag or cover the bowl tightly. Massage the marinade into the drumsticks. Make sure every piece is well covered. For the best taste, let them sit in the fridge for at least an hour, or up to four hours if you have time. While the chicken marinates, heat your grill to medium-high. This means about 375°F to 400°F. If you use charcoal, set up one side for direct heat. This way, you can cook the chicken evenly and have a nice sear. After marinating, take the drumsticks out of the bag. Let any extra marinade drip off. Place them on the grill over direct heat. Grill them for about 25-30 minutes. Turn them often to get a crispy skin. The chicken is done when it reaches an internal temperature of 165°F. When the drumsticks are ready, transfer them to a plate or cutting board. Let them rest for about five minutes. This helps keep the chicken juicy and tasty. Finally, arrange the grilled drumsticks on a serving platter. Sprinkle some finely chopped parsley on top for color. Serve with lemon wedges so everyone can add a fresh squeeze. This adds a nice zing to each bite! To get the best taste from your chicken, marinating is key. Use a mix of ranch seasoning, olive oil, garlic powder, onion powder, smoked paprika, and black pepper. Combine these in a bowl until smooth. Coat the chicken drumsticks well, making sure every inch is covered. Seal them in a bag or bowl and chill for at least one hour. For even better flavor, let them marinate longer, up to four hours. When grilling, temperature matters. Preheat your grill to medium-high heat, around 375°F to 400°F. This heat helps create a nice char on the outside while keeping the inside juicy. If using charcoal, pile the coals on one side. This lets you grill with both direct and indirect heat, giving you more control. Cook the drumsticks over direct heat for about 25 to 30 minutes. Turn them often for even cooking. Use a meat thermometer to check the internal temperature; it should reach 165°F. Look for crispy, golden brown skin as a sign of doneness. After grilling, let the chicken rest for five minutes. This helps the juices stay inside, making the meat tender and tasty. Pro Tips Marinate Longer for More Flavor: For the best flavor, allow the chicken to marinate for up to 4 hours. This will enhance the taste and tenderness of the meat. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer to check that the internal temperature has reached 165°F. Let It Rest: After grilling, let the chicken rest for about 5 minutes. This helps the juices redistribute, making the chicken more juicy and flavorful. Customize Your Spice Level: Adjust the cayenne pepper according to your spice preference. Omit it for a milder flavor or add more for a spicier kick! {{image_4}} If you want to add heat to your chicken, try a spicy ranch rub. Use the same ranch seasoning mix, but add more cayenne pepper. Start with 1 teaspoon instead of 1/4 teaspoon. You can also include crushed red pepper flakes for more spice. This kick will make your taste buds dance! Fresh herbs can make your ranch rub even better. Try adding chopped rosemary, thyme, or dill to the marinade. These herbs add a nice flavor that blends well with the ranch. Use about 1 tablespoon of each herb. Mix them in with the other ingredients. This simple step will enhance the dish and make it more aromatic! No grill? No problem! You can bake your ranch rubbed chicken drumsticks in the oven. Preheat your oven to 400°F. Place the marinated drumsticks on a lined baking sheet. Bake for about 35-40 minutes until they reach 165°F. This method will still give you juicy chicken with a tasty crust. Enjoy the same great flavor, even without the grill! To keep your grilled chicken drumsticks fresh, let them cool first. Place them in a shallow dish or a resealable bag. Make sure to cover them tightly. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When it’s time to eat your leftovers, reheating them right is key. Preheat your oven to 350°F. Place the drumsticks on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. This will keep them juicy and tasty. You can also use a microwave, but be careful not to dry them out. To freeze grilled drumsticks, wrap them well in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. They can stay in the freezer for up to three months. When you are ready to eat, thaw them in the fridge overnight before reheating. This way, they stay full of flavor. You should marinate chicken for at least 1 hour. For the best taste, aim for 4 hours. The longer the chicken sits in the marinade, the more flavor it absorbs. Grilled chicken should reach an internal temperature of 165°F. Use a meat thermometer to check. This ensures the chicken is safe to eat and juicy. Yes, you can use other cuts like thighs or breasts. Just adjust the cooking time. Thighs may take longer, while breasts cook faster. Look for crispy, golden skin. Check the internal temperature with a thermometer. It should read 165°F. If you don’t have a thermometer, pierce the chicken. The juices should run clear. You can make a quick mix at home. Combine equal parts of garlic powder, onion powder, dill, and parsley. Add salt and pepper to taste. This will give you a similar ranch flavor. Cooking grilled chicken drumsticks is simple and fun. We explored the key ingredients, from chicken to ranch seasoning. I shared easy steps, tips for great taste, and how to adapt the recipe. You can store leftovers or even freeze them for later. With this guide, you can make juicy drumsticks everyone will love. Try different variations to keep it exciting. Never hesitate to ask questions when cooking. Enjoy every bite and make this recipe your own!$

Ranch Rubbed Grilled Chicken Drumsticks

Deliciously seasoned chicken drumsticks grilled to perfection with a ranch flavor.

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Prep Time 10

Cook Time 30

Total Time 1 40

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

8 pieces chicken drumsticks
2 tablespoons ranch seasoning mix
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon smoked paprika
0.5 teaspoon freshly cracked black pepper
0.25 teaspoon cayenne pepper (optional)
1 tablespoon fresh parsley, finely chopped (for garnish)
as needed pieces lemon wedges (for serving)

Instructions

Prepare the Marinade: In a small mixing bowl, combine the ranch seasoning mix, olive oil, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper (if using). Stir well until the mixture forms a smooth, paste-like consistency.
Coat the Chicken: Place the chicken drumsticks into a large resealable plastic bag or a mixing bowl. Pour the prepared marinade over the chicken. Seal the bag or cover the bowl and gently massage the marinade into the drumsticks, ensuring each piece is thoroughly coated. Refrigerate and allow to marinate for a minimum of 1 hour (up to 4 hours for maximum flavor).
Preheat the Grill: Heat your grill to a medium-high temperature (about 375°F to 400°F). If you’re using a charcoal grill, arrange the coals on one side to create zones for direct and indirect heat grilling.
Grill the Drumsticks: Remove the chicken drumsticks from the marinade, allowing any excess marinade to drip off. Place the drumsticks on the grill over direct heat. Grill the chicken, turning occasionally, for about 25-30 minutes, or until the internal temperature reaches 165°F. Look for the skin to be crispy and golden brown for optimal texture.
Rest and Serve: Once cooked, transfer the drumsticks from the grill to a cutting board or plate and let them rest for about 5 minutes. This resting period will help retain their juiciness.
Garnish and Enjoy: Arrange the grilled drumsticks on a serving platter. Sprinkle freshly chopped parsley over the top for a vibrant touch and serve with lemon wedges on the side, allowing guests to squeeze fresh lemon juice for an added zing of flavor!

Notes

For extra flavor, marinate for up to 4 hours.

Keyword chicken, drumsticks, grilled, ranch