Description
Tender and juicy chicken drumsticks coated in a tangy, no-sugar-added BBQ sauce, perfect for a healthy cookout.
Ingredients
- 2 to 2½ lb chicken drumsticks (about 8–10)
- 1 tbsp olive oil (or avocado oil)
- 1½ tsp kosher salt (use 1 tsp if using fine salt)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder (optional for mild heat)
- ¼ tsp black pepper
- Optional: ¼ tsp cayenne (for more heat)
- ½ cup tomato sauce (no sugar added)
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard (check Whole30 compliance)
- 1 tbsp coconut aminos (adds depth; low-carb and Whole30-friendly)
- 1–2 tsp smoked paprika (to taste)
- ½ tsp garlic powder
- ¼ tsp onion powder
- Pinch of salt
- Optional: 1–2 tsp date paste (Whole30-okay if you want a slightly sweeter profile; omit for lower carb)
Instructions
- Preheat the grill for two-zone cooking.
- Heat one side to medium-high (about 400–450°F) and leave the other side lower/indirect.
- Pat drumsticks dry with paper towels. Toss with olive oil.
- Mix salt, smoked paprika, garlic powder, onion powder, chili powder, pepper (and cayenne if using). Rub all over drumsticks.
- In a small bowl, whisk together tomato sauce, vinegar, Dijon, coconut aminos, spices, and salt. Taste and adjust tang/smoke.
- Place drumsticks on the cooler side of the grill. Cover and cook 18–25 minutes, turning every 6–8 minutes.
- Move drumsticks to the hot side for 2–4 minutes total, turning often.
- Brush with BBQ sauce during the last 3–5 minutes, flipping and brushing once or twice to build a glossy coating without burning.
- Drumsticks are safest and best when the thickest part reaches 175–185°F. Rest 5 minutes before serving.
Notes
For meal prep, store in an airtight container up to 4 days in the refrigerator. They can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American