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Grilled Teriyaki Drumsticks

Grilled Teriyaki Drumsticks

Sticky, sweet, and savory grilled teriyaki drumsticks with crispy skin and bold BBQ flavor — an easy summer dinner perfect for camping, cookouts, and hungry teenagers.
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Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes

Ingredients
  

  • 8-10 chicken drumsticks
  • 1 cup water
  • 1/4 cup soy sauce
  • 5 tbsp brown sugar
  • 2 tbsp fresh ginger or 1 tsp ground
  • 1 tbsp honey
  • 1 tbsp minced garlic or 1 tsp ground
  • 2 Tbsp cornstarch
  • 1/4 cup water

Instructions
 

  • In a large mixing bowl, combine water, soy sauce, brown sugar, honey, ginger, and garlic. Whisk together.
  • In a small bowl, combine cornstarch and water. Mix well.
  • Pour the first mixture into a medium saucepan and cook on medium heat (about 5 minutes).
  • When the sauce begins to boil, add the cornstarch mixture and whisk continuously.
  • When the teriyaki marinade begins to thicken (about 2 minutes), remove from heat. Allow to cool to room temperature. 
  • In a dish or large freezer bag, coat the chicken in 3/4 of the teriyaki marinade and place in the fridge for at least 1 hour.
  • Place the chicken drumsticks on the grill and baste with reserved teriyaki sauce.
  • Cook for 15 minutes, turn, and baste with sauce again.
  • Cook for an additional 15-20 minutes or until the internal temperature of the chicken reaches 170 degrees F when measured with a meat thermometer.

Notes

  • Any kind of teriyaki sauce will work, but we love this homemade teriyaki sauce. It combines brown sugar, ginger, and soy sauce in a way that our whole family loves.
  • We like to make the sauce at home, place the chicken and the marinade in a freezer bag, and then pack it with the rest of our camping food to prepare while camping.
  • Use olive oil to season your grill before cooking. This will help to prevent the chicken from sticking. Lining your grill grates with aluminum foil will also help.
  • Though we love using our Traeger to make these drumsticks, they can also be made using a gas grill, charcoal grill, in the oven, or in a slow cooker.
  • The key to really tender meat is cooking it low and slow. The long cook time allows the connective tissue in tough cuts of meat to break down. Marinating your meat also helps this process along.
  • This recipe can be made with chicken breasts, chicken wings, and skinless chicken thighs too. Whatever cut of meat you are using, be sure the chicken’s internal temperature reaches the recommended temperature for food safety.
  • If you use different chicken pieces, cooking time will vary, particularly if they are bone-in pieces. Always use an instant-read thermometer in the thickest part of the chicken to determine whether the meat is cooked thoroughly.
  • Test this recipe out with different teriyaki sauces to find the ones your family enjoys most.
  • Instead of using your favorite teriyaki sauce, try making your own dry rub for these grilled drumsticks.
  • Refrigerate leftovers in an airtight container for up to three days.
Tried this recipe?Let us know how it was!