The secret to the juiciest, most flavorful grilled chicken legs is this next-level harissa marinade: Garlicky, smoky, perfectly spicy and delicious! Warming nutmeg and plenty of fresh citrus juice give these easy grilled chicken drumsticks a decidedly Mediterranean twist.
Photo Credits: Suzy Karadsheh
The humble chicken leg, in my opinion, doesn’t get enough credit. The meat is rich in flavor, and its proximity to bone prevents it from drying as it cooks. You can leave grilled chicken drumsticks on the heat for 5 minutes too long and they’ll still come out juicy and tender. They’re basically fail-proof!
The trick to the BEST grilled chicken legs, though? Two things. First, lock in those juices by cooking them a bit slower than grilled chicken breasts or boneless, skinless grilled chicken thighs . Second, don’t be shy with your marinade. I would say this one is restaurant-level but I’ve yet to find a restaurant near me that does Mediterranean flavors quite this bold and delicious!
I layer spicy, smoky harissa paste with lots of garlic, fresh citrus juice, and warming, aromatic spices. The meat soaks up the marinade–ideally overnight but even 30 minutes while your grill heats up will make a big difference. You’re well set up for a flavor party before you start cooking!
- Grilled Chicken Drumsticks Ingredients and Substitutions
- Ingredient Spotlight
- How to Grill Chicken Drumsticks
- How Long to Grill Chicken Legs
- What to Serve with Grilled Chicken Drumsticks
- Leftovers and Storage
- More Grilled Chicken Recipes
- Next-Level Grilled Chicken Legs (Best Marinade) Recipe
- Try Our All-Natural Sumac!
Grilled Chicken Drumsticks Ingredients and Substitutions
Anytime you have a chance to marinate your chicken ahead of time for 2 to 4 hours, or even for just 30 minutes, do it! It makes a difference in infusing the chicken with flavor and in gently tenderizing it. Here is what you need to make this chicken drumsticks recipe:
- Garlic: The marinade is not shy on the garlic! You’ll use about 1 whole head of garlic to infuse the meat with a boldly garlicky flavor.
- Red onion adds another layer of sweet and savory flavor to the marinade. Red onion is a bit more subtle, but you can use any color onion you have.
- Harissa paste: Adds smoky, bright, spicy depth (see “Ingredient Spotlight” below for more information.)
- Spices: Nutmeg and thyme add an aromatic, warming quality. Sumac adds a burst of tart, tannic flavor (see more info below, or substitute with citrus zest). Salt and pepper enhance the flavor.
- Citrus: You need a fresh zing to balance the savory, smoky flavors. Lime or lemon juice both work well.
- Olive oil helps the flavor-makers penetrate the meat as it marinates. Use a high quality extra virgin variety for the best flavor. See our shop for my favorites .
- Drumsticks: Skin on, bone in chicken drumsticks cook slowly and stay extra juicy, but you any cut you like. Just adjust the cooking time–boneless, skinless thighs take about 10 minutes, chicken breasts take about 6 minutes.
Sumac spice from theMediterranean Dish Shop.
Ingredient Spotlight
I absolutely love the combination of harissa and sumac, two jars from the Mediterranean pantry that will take the flavor of simple foods to new heights. Harissa, a North African chili paste, brings a deep complexity of smoky, citrusy, warming, and spicy flavor in just a spoonful. Sumac is most often compared to lemon zest, but it’s really so much more: tannic, slightly earthly, and super tart.
Together, they transform food into an experience: the heat of the harissa is balanced by the acidity of sumac, and all the tasting notes come out to play. And I have so many more ways to use with this dynamic duo!
- READ MORE: Learn all about sumac and how to make your own harissa paste with our essential guides.
- TRY IT: Head over to our shop to stock up on all the Mediterranean pantry essentials, including sumac spice and harissa paste .
How to Grill Chicken Drumsticks
The trick to grilling chicken legs is to cook them a bit lower and slower, turning regularly–almost like grilled shawarma on the spit but without the skewer. Here’s how to grill chicken drumsticks in 4 easy steps:
- Make the garlic-harissa marinade. In a food processor, blend 15 chopped garlic cloves, 6 tablespoons harissa paste, 1 teaspoon ground nutmeg, 1 1/2 teaspoons sumac, 1 teaspoon thyme, the juice of 2 limes (or lemons), and enough olive oil to make a smooth, runny sauce (about 1/4 cup).
- Season the chicken. Pat 20 large chicken drumsticks dry with paper towels and season lightly with salt and pepper. Transfer to a large bowl and pour the marinade over top. Rub the marinade into to the chicken, particularly underneath the skin.
- Marinate the chicken. Mix in 1 sliced red onion and cover the bowl with plastic (or transfer everything to a large zip-top bag). Refrigerate for four hours, or overnight (if you’re short on time, let the chicken sit at room temperature in the marinade for 30 minutes).
- Get ready to grill. Heat an outdoor grill to medium. When the grill is hot, add the drumsticks in one layer, shaking off the excess marinade, and cover. Grill, turning every 8 minutes or so, until they’re well done, 35-40 minutes in total.
How Long to Grill Chicken Legs
The short answer: 40 minutes on a hot grill with the lid on (rotate so they cook evenly). Longer than you might think! If you’re worried about overcooking your drumsticks when you’re wondering how long to cook chicken legs I have good news for you: you can stress less.
Chicken drumsticks are dark meat, meaning they have a lot of connective tissue and muscle. This breaks down at higher temperatures, so the drumsticks actually tenderize as they grill, rather than grilled chicken breasts which quickly becomes dry.
And, because most all of the meat is in contact with the bone which absorbs and retains heat as you grill, grilling drumsticks is essentially failproof! Cook chicken legs to an internal temperature of 165°F at a minimum, but they can even go up 10-15 degrees before drying out.
What to Serve with Grilled Chicken Drumsticks
I like to serve this chicken drumsticks recipe with a summery salad. You can’t go wrong with classics like Tomato Cucumber Salad or Mustard Potato Salad , but the sweetness of this Watermelon Salad would really hit all the sweet, spicy, smoky, citrusy, and fresh flavor notes on one plate. For dipping, something creamy-tangy and cooling goes best, like Tahini or Tzatziki .
Leftovers and Storage
Store leftover grilled chicken drumsticks in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet over medium heat (perhaps with a little olive oil) until warmed through. You can also give the meat a second life by shredding it and mixing into salads for a healthy power lunch, like this Easy Mediterranean Bean Salad .
More Grilled Chicken Recipes
Meat and Poultry
Mediterranean Grilled Chicken Thighs with Dill Yogurt Sauce
Appetizer and Mezze
Mediterranean-Style Grilled Chicken Wings
Meat and Poultry
Juicy Grilled Whole Chicken, Mediterranean-Style
Middle Eastern
Grilled Chicken Kabobs with Zesty Garlic Marinade
Browse all Mediterranean recipes .
Visit Our Shop .
Ingredients1x2x3x
- ▢ 15 garlic cloves, chopped
- ▢ 6 tablespoons harissa paste
- ▢ 1 teaspoon ground nutmeg
- ▢ 1 1/2 teaspoons sumac
- ▢ 1 teaspoon dried thyme
- ▢ 2 large limes or lemons, juiced
- ▢ Extra virgin olive oil (about 1/4 cup)
- ▢ 20 large chicken drumsticks (about 5 pounds)
- ▢ Kosher salt
- ▢ Black pepper
- ▢ 1 large red onion, sliced
Instructions
- Make the garlic-harissa marinade. In a food processor, blend the garlic, harissa paste, nutmeg, sumac, thyme, lime or lemon juice and enough olive oil to make a smooth, runny sauce (about 1/4 cup).
- Season the chicken. Pat the chicken dry with paper towels and season lightly with salt and pepper. Transfer to a large bowl and pour the marinade over top. Rub the marinade into to the chicken drumsticks, particularly underneath the skin.
- Marinate the chicken. Mix in the onions and cover the bowl with plastic (or transfer everything to a large zip-top bag). Refrigerate for four hours, or overnight (if you’re short on time, let the chicken sit at room temperature in the marinade for 30 minutes).
- Get ready to grill. Heat an outdoor grill to medium. When the grill is hot, add the drumsticks in one layer, shaking off the excess marinade, and cover. Grill, turning every 8 minutes or so, until they’re well done, 35-40 minutes in total.
- Serve. Discard the marinade and onions, and serve the grilled chicken legs with your sides and sauces of choice, and lots of napkins!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, sumac , and harissa used in this recipe.
- If you choose to substitute harissa with a different chili paste, select one that does not have sweet undertones. You want to go spicy-tangy for this recipe. And of course, if you prefer a less spicy drumstick, reduce the amount of harissa or chili paste to your taste.
- How to store leftovers: Leftover chicken legs will keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat (maybe with a little olive oil) until warmed through.
Nutrition
Try Our All-Natural Sumac!
This tangy, smokey, slightly sour spice is just what you need to give your grilled chicken thighs some extra zing.
*This post first appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for readers’ benefit.
Next-Level Grilled Chicken Legs (Best Marinade)
Ingredients
- 15 garlic cloves, chopped
- 6 tablespoons harissa paste
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons sumac
- 1 teaspoon dried thyme
- 2 large limes or lemons, juiced
- Extra virgin olive oil (about 1/4 cup)
- 20 large chicken drumsticks (about 5 pounds)
- Kosher salt
- Black pepper
- 1 large red onion, sliced
Instructions
- Make the garlic-harissa marinade. In a food processor, blend the garlic, harissa paste, nutmeg, sumac, thyme, lime or lemon juice and enough olive oil to make a smooth, runny sauce (about 1/4 cup).
- Season the chicken. Pat the chicken dry with paper towels and season lightly with salt and pepper. Transfer to a large bowl and pour the marinade over top. Rub the marinade into to the chicken drumsticks, particularly underneath the skin.
- Marinate the chicken. Mix in the onions and cover the bowl with plastic (or transfer everything to a large zip-top bag). Refrigerate for four hours, or overnight (if you’re short on time, let the chicken sit at room temperature in the marinade for 30 minutes).
- Get ready to grill. Heat an outdoor grill to medium. When the grill is hot, add the drumsticks in one layer, shaking off the excess marinade, and cover. Grill, turning every 8 minutes or so, until they’re well done, 35-40 minutes in total.
- Serve. Discard the marinade and onions, and serve the grilled chicken legs with your sides and sauces of choice, and lots of napkins!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, sumac , and harissa used in this recipe.
- If you choose to substitute harissa with a different chili paste, select one that does not have sweet undertones. You want to go spicy-tangy for this recipe. And of course, if you prefer a less spicy drumstick, reduce the amount of harissa or chili paste to your taste.
- How to store leftovers: Leftover chicken legs will keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat (maybe with a little olive oil) until warmed through.
Nutrition
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The secret to the juiciest, most flavorful grilled chicken legs is this next-level harissa marinade: Garlicky, smoky, perfectly spicy and delicious! Warming nutmeg and plenty of fresh citrus juice give these easy grilled chicken drumsticks a decidedly Mediterranean twist.
Photo Credits: Suzy Karadsheh
The humble chicken leg, in my opinion, doesn’t get enough credit. The meat is rich in flavor, and its proximity to bone prevents it from drying as it cooks. You can leave grilled chicken drumsticks on the heat for 5 minutes too long and they’ll still come out juicy and tender. They’re basically fail-proof!
The trick to the BEST grilled chicken legs, though? Two things. First, lock in those juices by cooking them a bit slower than grilled chicken breasts or boneless, skinless grilled chicken thighs . Second, don’t be shy with your marinade. I would say this one is restaurant-level but I’ve yet to find a restaurant near me that does Mediterranean flavors quite this bold and delicious!
I layer spicy, smoky harissa paste with lots of garlic, fresh citrus juice, and warming, aromatic spices. The meat soaks up the marinade–ideally overnight but even 30 minutes while your grill heats up will make a big difference. You’re well set up for a flavor party before you start cooking!
- Grilled Chicken Drumsticks Ingredients and Substitutions
- Ingredient Spotlight
- How to Grill Chicken Drumsticks
- How Long to Grill Chicken Legs
- What to Serve with Grilled Chicken Drumsticks
- Leftovers and Storage
- More Grilled Chicken Recipes
- Next-Level Grilled Chicken Legs (Best Marinade) Recipe
- Try Our All-Natural Sumac!
Grilled Chicken Drumsticks Ingredients and Substitutions
Anytime you have a chance to marinate your chicken ahead of time for 2 to 4 hours, or even for just 30 minutes, do it! It makes a difference in infusing the chicken with flavor and in gently tenderizing it. Here is what you need to make this chicken drumsticks recipe:
- Garlic: The marinade is not shy on the garlic! You’ll use about 1 whole head of garlic to infuse the meat with a boldly garlicky flavor.
- Red onion adds another layer of sweet and savory flavor to the marinade. Red onion is a bit more subtle, but you can use any color onion you have.
- Harissa paste: Adds smoky, bright, spicy depth (see “Ingredient Spotlight” below for more information.)
- Spices: Nutmeg and thyme add an aromatic, warming quality. Sumac adds a burst of tart, tannic flavor (see more info below, or substitute with citrus zest). Salt and pepper enhance the flavor.
- Citrus: You need a fresh zing to balance the savory, smoky flavors. Lime or lemon juice both work well.
- Olive oil helps the flavor-makers penetrate the meat as it marinates. Use a high quality extra virgin variety for the best flavor. See our shop for my favorites .
- Drumsticks: Skin on, bone in chicken drumsticks cook slowly and stay extra juicy, but you any cut you like. Just adjust the cooking time–boneless, skinless thighs take about 10 minutes, chicken breasts take about 6 minutes.
Sumac spice from theMediterranean Dish Shop.
Ingredient Spotlight
I absolutely love the combination of harissa and sumac, two jars from the Mediterranean pantry that will take the flavor of simple foods to new heights. Harissa, a North African chili paste, brings a deep complexity of smoky, citrusy, warming, and spicy flavor in just a spoonful. Sumac is most often compared to lemon zest, but it’s really so much more: tannic, slightly earthly, and super tart.
Together, they transform food into an experience: the heat of the harissa is balanced by the acidity of sumac, and all the tasting notes come out to play. And I have so many more ways to use with this dynamic duo!
- READ MORE: Learn all about sumac and how to make your own harissa paste with our essential guides.
- TRY IT: Head over to our shop to stock up on all the Mediterranean pantry essentials, including sumac spice and harissa paste .
How to Grill Chicken Drumsticks
The trick to grilling chicken legs is to cook them a bit lower and slower, turning regularly–almost like grilled shawarma on the spit but without the skewer. Here’s how to grill chicken drumsticks in 4 easy steps:
- Make the garlic-harissa marinade. In a food processor, blend 15 chopped garlic cloves, 6 tablespoons harissa paste, 1 teaspoon ground nutmeg, 1 1/2 teaspoons sumac, 1 teaspoon thyme, the juice of 2 limes (or lemons), and enough olive oil to make a smooth, runny sauce (about 1/4 cup).
- Season the chicken. Pat 20 large chicken drumsticks dry with paper towels and season lightly with salt and pepper. Transfer to a large bowl and pour the marinade over top. Rub the marinade into to the chicken, particularly underneath the skin.
- Marinate the chicken. Mix in 1 sliced red onion and cover the bowl with plastic (or transfer everything to a large zip-top bag). Refrigerate for four hours, or overnight (if you’re short on time, let the chicken sit at room temperature in the marinade for 30 minutes).
- Get ready to grill. Heat an outdoor grill to medium. When the grill is hot, add the drumsticks in one layer, shaking off the excess marinade, and cover. Grill, turning every 8 minutes or so, until they’re well done, 35-40 minutes in total.
How Long to Grill Chicken Legs
The short answer: 40 minutes on a hot grill with the lid on (rotate so they cook evenly). Longer than you might think! If you’re worried about overcooking your drumsticks when you’re wondering how long to cook chicken legs I have good news for you: you can stress less.
Chicken drumsticks are dark meat, meaning they have a lot of connective tissue and muscle. This breaks down at higher temperatures, so the drumsticks actually tenderize as they grill, rather than grilled chicken breasts which quickly becomes dry.
And, because most all of the meat is in contact with the bone which absorbs and retains heat as you grill, grilling drumsticks is essentially failproof! Cook chicken legs to an internal temperature of 165°F at a minimum, but they can even go up 10-15 degrees before drying out.
What to Serve with Grilled Chicken Drumsticks
I like to serve this chicken drumsticks recipe with a summery salad. You can’t go wrong with classics like Tomato Cucumber Salad or Mustard Potato Salad , but the sweetness of this Watermelon Salad would really hit all the sweet, spicy, smoky, citrusy, and fresh flavor notes on one plate. For dipping, something creamy-tangy and cooling goes best, like Tahini or Tzatziki .
Leftovers and Storage
Store leftover grilled chicken drumsticks in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet over medium heat (perhaps with a little olive oil) until warmed through. You can also give the meat a second life by shredding it and mixing into salads for a healthy power lunch, like this Easy Mediterranean Bean Salad .
More Grilled Chicken Recipes
Meat and Poultry
Mediterranean Grilled Chicken Thighs with Dill Yogurt Sauce
Appetizer and Mezze
Mediterranean-Style Grilled Chicken Wings
Meat and Poultry
Juicy Grilled Whole Chicken, Mediterranean-Style
Middle Eastern
Grilled Chicken Kabobs with Zesty Garlic Marinade
Browse all Mediterranean recipes .
Visit Our Shop .
Ingredients1x2x3x
- ▢ 15 garlic cloves, chopped
- ▢ 6 tablespoons harissa paste
- ▢ 1 teaspoon ground nutmeg
- ▢ 1 1/2 teaspoons sumac
- ▢ 1 teaspoon dried thyme
- ▢ 2 large limes or lemons, juiced
- ▢ Extra virgin olive oil (about 1/4 cup)
- ▢ 20 large chicken drumsticks (about 5 pounds)
- ▢ Kosher salt
- ▢ Black pepper
- ▢ 1 large red onion, sliced
Instructions
- Make the garlic-harissa marinade. In a food processor, blend the garlic, harissa paste, nutmeg, sumac, thyme, lime or lemon juice and enough olive oil to make a smooth, runny sauce (about 1/4 cup).
- Season the chicken. Pat the chicken dry with paper towels and season lightly with salt and pepper. Transfer to a large bowl and pour the marinade over top. Rub the marinade into to the chicken drumsticks, particularly underneath the skin.
- Marinate the chicken. Mix in the onions and cover the bowl with plastic (or transfer everything to a large zip-top bag). Refrigerate for four hours, or overnight (if you’re short on time, let the chicken sit at room temperature in the marinade for 30 minutes).
- Get ready to grill. Heat an outdoor grill to medium. When the grill is hot, add the drumsticks in one layer, shaking off the excess marinade, and cover. Grill, turning every 8 minutes or so, until they’re well done, 35-40 minutes in total.
- Serve. Discard the marinade and onions, and serve the grilled chicken legs with your sides and sauces of choice, and lots of napkins!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, sumac , and harissa used in this recipe.
- If you choose to substitute harissa with a different chili paste, select one that does not have sweet undertones. You want to go spicy-tangy for this recipe. And of course, if you prefer a less spicy drumstick, reduce the amount of harissa or chili paste to your taste.
- How to store leftovers: Leftover chicken legs will keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat (maybe with a little olive oil) until warmed through.
Nutrition
Try Our All-Natural Sumac!
This tangy, smokey, slightly sour spice is just what you need to give your grilled chicken thighs some extra zing.
*This post first appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for readers’ benefit.
