Elevate your weeknight BBQ with these Grilled Sweet & Sour Drumsticks. By combining a classic two-zone fire with a sticky pineapple-and-vinegar lacquer, you get juicy, tender chicken dark meat with crispy skin and a tangy caramel glaze.

Dark meat drumsticks thrive when cooked to higher temperatures (185°F+), allowing connective tissue to melt into rich gelatin while absorbing incredible smoky wood flavor. Finished over direct coals with a tangy homemade sweet and sour glaze, these are a guaranteed hit for backyard gatherings.

Essential Tools

Instant-Read Digital Meat Thermometer Silicone Basting Brush Small Saucepan Long-Handled Tongs

Ingredients

Chicken

3 lbs (10-12 count) Chicken drumsticks 1 tbsp Olive oil or vegetable oil

Dry Rub

1 tbsp Kosher salt 1 tsp Coarse black pepper 1 tsp Garlic powder 1 tsp Onion powder 1/2 tsp Smoked paprika

Sweet & Sour Glaze

1/2 cup Pineapple juice 1/3 cup Apple cider vinegar 1/3 cup Ketchup 1/4 cup Packed light brown sugar 2 tbsp Soy sauce 1 tbsp Cornstarch mixed with 1 tbsp cold water

Directions

Prep and Season Chicken

Trim any excess dangling skin from drumsticks. Pat dry thoroughly with paper towels. Rub drumsticks lightly with oil, then season evenly on all sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.

⏱ 10 mins 🔥 N/A 🌡 N/A

Prepare Sweet & Sour Glaze

In a small saucepan over medium heat, combine pineapple juice, apple cider vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer. Whisk in the cornstarch slurry and simmer for 2-3 minutes until thickened into a pourable glaze. Remove from heat and set aside for basting.

⏱ 10 mins 🔥 N/A 🌡 N/A

Indirect Grilling

Set up your grill for two-zone cooking at 375°F. Place drumsticks on the cool indirect side of the grate. Close the lid and cook until internal temperature reaches 165°F.

⏱ 30 mins 🔥 375°F 🌡 165°F

Glaze and Direct Sear

Brush drumsticks liberally with the sweet & sour glaze. Move drumsticks over direct flame for 1-2 minutes per side to set the glaze and crisp up the skin, basting once more. Pull when internal temperature reaches 185°F. Let rest 5 minutes before serving.

⏱ 10 mins 🔥 400°F 🌡 185°F

Pit Notes

Don't Stop at 165°F

While poultry is food-safe at 165°F, drumsticks contain collagen and connective tissue that fully break down between 185°F and 190°F, yielding far more tender and fall-off-the-bone meat.

Glaze Timing is Critical

High sugar content in sweet & sour sauce burns easily over open flame. Apply glaze only during the last 5-10 minutes of cooking over direct heat to build a glossy bark without charring.