Cajun Grilled Chicken Drumsticks
Smoky, spicy Cajun grilled chicken drumsticks finished with a bright lemon-herb butter. Juicy meat, caramelized crust, and bold flavor perfect for any cookout.
Equipment
- 1 | Grill | charcoal or gas
- 1 | Mixing bowl |
- 1 | Whisk |
- 1 | Tongs | for turning
- 1 | Baking tray | for coating
- 1 | Meat thermometer |
Ingredients
- 8 | | chicken drumsticks |
- 3 | tbsp | Cajun seasoning |
- 2 | tbsp | olive oil |
- 1 | tbsp | hot sauce |
- 4 | tbsp | butter |
- 2 | tbsp | fresh parsley | chopped
- 1 | | lemon | juiced
- 2 | cloves | garlic | minced
- 1 | pinch | salt | to taste
Instructions
- Whisk Cajun seasoning, olive oil, hot sauce, and salt in a bowl.
- Coat drumsticks thoroughly with the marinade on a tray.
- Let rest at room temperature 20 minutes.
- Preheat grill to medium-high (about 400°F).
- Grill drumsticks 25–30 minutes, turning every 8 minutes until 165°F.
- Melt butter and whisk in garlic, parsley, and lemon juice.
- Rest cooked drumsticks 5 minutes, then spoon herb butter over top.
- Serve immediately while hot and glossy.
- Tip: Keep a cooler zone on the grill to move pieces if they start to burn.
- Tip: Do not baste with leftover marinade after the chicken has partially cooked.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in a 350°F oven for 10–12 minutes to restore crispness.
Marinate up to 12 hours in the refrigerator for deeper flavor.
Substitute chicken thighs if preferred; adjust cook time as needed.
Reheat in a 350°F oven for 10–12 minutes to restore crispness.
Marinate up to 12 hours in the refrigerator for deeper flavor.
Substitute chicken thighs if preferred; adjust cook time as needed.