Chicken legs on the Blackstone might be one of the most underrated things you can make on a flat-top griddle. The direct heat gives you a crispy exterior with a great char, and basting with BBQ sauce toward the end keeps everything saucy and tender all the way through. Easy enough for a weeknight, good enough to serve at a cookout.
Chicken is a staple in my kitchen, and I’m always looking for new ways to bring bold flavor to the table without a lot of fuss. These Blackstone Drumsticks are my version of a backyard favorite.
When I tested this recipe, I was instantly hooked by how easy it was to get crispy skin and tender meat, all while keeping cleanup minimal.
It’s a hit with the whole family and pairs beautifully with a simple side dish like Hibachi Noodles on the Blackstone, Blackstone Zucchini, or Green Beans on the Blackstone.
Craving more easy Blackstone Chicken Recipes? Don’t miss my super popular Blackstone Chicken Breast and my Blackstone Chicken Thighs.
Ingredient Notes
- Avocado Oil - My griddling go-to thanks to its high smoke point. Other neutral oils like grapeseed or canola work too - I don’t recommend extra-virgin olive oil for this recipe due to the smoke point.
- BBQ Seasoning - You can buy a pre-made dry rub or mix up a batch of my Homemade BBQ Seasoning. This simple seasoning only takes a small bowl and 5 minutes!
- BBQ Sauce - Use your favorite brand; I used Kinder’s Hot Honey while recipe testing, and it was a big hit at my house.
Tips & Tricks
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- If you are newer to the Blackstone grill (or cooking in general), I recommend a meat thermometer to make sure that you are serving up cooked chicken! This is my favorite instant-read meat thermometer. You want your Blackstone BBQ Drumsticks to reach an internal temperature of at least 165°F before you pull them off to rest.
- Let the chicken rest for 10-15 minutes while tented with foil. This will allow it to reach an internal temperature of 175 to 180 degrees before serving, which is what we want for dark meat.
- If you find your chicken is sticking to the griddle more than you would like it, add a small amount of water using a squirt bottle to the griddle surface.
- Feel free to mix it up with a different seasoning blend. Generally, any flavor you like on chicken wings is also good when cooking drumsticks!
Step by Step
See the recipe card below for the full recipe and ingredient measurements.
Preheat one side of the griddle to medium-high and the other side to medium. Oil the surface.
Move chicken to the cooler side. Cover with a dome (or griddle lid) and cook for 10 more minutes
Divide BBQ sauce between two bowls, reserving one for serving.
Continue cooking for 5 minutes, brushing and turning, until the internal temperature reaches 180°F.
5-Ingredient Chicken Legs on the Blackstone
Ingredients
- 2 pounds chicken drumsticks
- 3 tablespoons avocado oil
- 3 tablespoons BBQ seasoning
- 1 teaspoon sea salt
- 1 cup BBQ sauce divided
Instructions
- Place the chicken drumsticks in a large bowl. Drizzle with the avocado oil and sprinkle with BBQ seasoning a salt. Toss to coat.
- Refrigerate for at least an hour or overnight if desired.
- Preheat one side of and oiled griddle to medium-high heat and the other side to medium heat.
- Add the chicken to the hotter side of the griddle, and cook, turning often, for 10 minutes.
- Use tongs to transfer the chicken to the cooler side, and cover with a dome.
- Cook covered for 10 more minutes, until the internal temperature is 165°F.
- Uncover. Divide the BBQ sauce between two bowls and brush the chicken with BBQ sauce.
- Cook for another 5 minutes, brushing and turning, or until the internal temperature is 170°F to 180 °F.
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