Grilled Teriyaki Chicken Drumsticks – Juicy, Sweet, and Smoky

If you love sticky, slightly sweet chicken with a kiss of char, these grilled teriyaki drumsticks will hit the spot. They’re easy to prep, quick to cook, and packed with big flavor. The glaze is bold and glossy, and the grill gives the skin just the right amount of crisp.

Great for weeknights, cookouts, or meal prep, this is the kind of recipe that disappears fast. Grab a few simple ingredients and let the grill do the heavy lifting.

Print Recipe

Grilled Teriyaki Chicken Drumsticks - Juicy, Sweet, and Smoky

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 6 servings

Ingredients

• Chicken drumsticks (2–3 lbs, about 8–10 pieces)
• Soy sauce (low-sodium preferred) – 1/2 cup
• Mirin or sweet rice wine – 1/4 cup
• Honey or brown sugar – 3 tablespoons
• Rice vinegar – 1 tablespoon
• Garlic, minced – 3 cloves
• Fresh ginger, grated – 1 tablespoon
• Sesame oil – 1 teaspoon
• Cornstarch – 2 teaspoons (for thickening the glaze)
• Water – 2 tablespoons (to mix with cornstarch)
• Neutral oil (canola or avocado) – for the grill grates
• Sesame seeds – for garnish
• Green onions, thinly sliced – for garnish
• Lime wedges (optional)

Instructions

• Make the marinade: In a bowl, whisk soy sauce, mirin, honey, rice vinegar, garlic, ginger, and sesame oil. Taste and adjust sweetness or saltiness as needed.
• Marinate the drumsticks: Pat the chicken dry.Add to a large zip-top bag or bowl and pour in two-thirds of the marinade. Reserve the remaining third for the glaze. Marinate for at least 1 hour (up to overnight) in the fridge.
• Preheat the grill: Heat to medium (about 375–400°F).Clean and oil the grates to prevent sticking.
• Start grilling: Shake off excess marinade and place drumsticks on the grill. Cook covered for 20–25 minutes, turning every 5 minutes to prevent burning and to cook evenly.
• Make the glaze: While the chicken grills, pour the reserved marinade into a small saucepan. Bring to a simmer.Stir cornstarch with water to make a slurry, then whisk it into the sauce. Simmer 1–2 minutes until thick and glossy.
• Glaze and finish: During the last 5 minutes of grilling, brush the drumsticks with the thickened teriyaki glaze, turning and brushing again to build a sticky coating.
• Check doneness: Use an instant-read thermometer. You want 175–185°F at the thickest part for tender, juicy dark meat.
• Rest and serve: Let the chicken rest 5 minutes.Sprinkle with sesame seeds and green onions. Add lime wedges if you like a bright finish.

What Makes This Special

These drumsticks bring together the best of two worlds: smoky grilled flavor and a classic teriyaki glaze. The marinade doubles as a sauce, so you get layers of flavor without extra fuss.

The meat stays juicy and tender, while the glaze turns sticky and caramelized right at the end. It’s budget-friendly, family-approved, and easy to scale up.

Shopping List

• Chicken drumsticks (2–3 lbs, about 8–10 pieces)
• Soy sauce (low-sodium preferred) – 1/2 cup
• Mirin or sweet rice wine – 1/4 cup
• Honey or brown sugar – 3 tablespoons
• Rice vinegar – 1 tablespoon
• Garlic, minced – 3 cloves
• Fresh ginger, grated – 1 tablespoon
• Sesame oil – 1 teaspoon
• Cornstarch – 2 teaspoons (for thickening the glaze)
• Water – 2 tablespoons (to mix with cornstarch)
• Neutral oil (canola or avocado) – for the grill grates
• Sesame seeds – for garnish
• Green onions, thinly sliced – for garnish
• Lime wedges (optional)

How to Make It

1. Make the marinade: In a bowl, whisk soy sauce, mirin, honey, rice vinegar, garlic, ginger, and sesame oil. Taste and adjust sweetness or saltiness as needed.
2. Marinate the drumsticks: Pat the chicken dry.

   Add to a large zip-top bag or bowl and pour in two-thirds of the marinade. Reserve the remaining third for the glaze. Marinate for at least 1 hour (up to overnight) in the fridge.

3. Preheat the grill: Heat to medium (about 375–400°F).

   Clean and oil the grates to prevent sticking.

4. Start grilling: Shake off excess marinade and place drumsticks on the grill. Cook covered for 20–25 minutes, turning every 5 minutes to prevent burning and to cook evenly.
5. Make the glaze: While the chicken grills, pour the reserved marinade into a small saucepan. Bring to a simmer.

   Stir cornstarch with water to make a slurry, then whisk it into the sauce. Simmer 1–2 minutes until thick and glossy.

6. Glaze and finish: During the last 5 minutes of grilling, brush the drumsticks with the thickened teriyaki glaze, turning and brushing again to build a sticky coating.
7. Check doneness: Use an instant-read thermometer. You want 175–185°F at the thickest part for tender, juicy dark meat.
8. Rest and serve: Let the chicken rest 5 minutes.

   Sprinkle with sesame seeds and green onions. Add lime wedges if you like a bright finish.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a 300°F oven until warm, or microwave in short bursts to avoid drying it out.

The glaze thickens as it cools, so add a splash of water when reheating if needed. You can also freeze cooked drumsticks for up to 2 months; thaw overnight in the fridge before reheating.

Health Benefits

• High-quality protein: Drumsticks provide satisfying protein to support muscle and recovery.
• Iron and zinc: Dark meat offers minerals that support energy and immunity.
• Balanced flavor with less sugar: Using honey and controlling the glaze keeps sweetness in check compared to bottled sauces.
• Grilling vs. frying: You get bold flavor without deep-frying, keeping overall fat lower.

Pitfalls to Watch Out For

• Burnt glaze: Sugars can scorch. Add glaze only in the last few minutes and keep the heat moderate.
• Undercooked joints: Drumsticks need time.

  Aim for 175–185°F for the best texture.

• Sticky grates: Oil the grates and pat chicken dry before grilling to reduce sticking.
• Too salty: Use low-sodium soy sauce and taste the marinade before using. Add a splash of water if needed.

Variations You Can Try

• Spicy kick: Stir in sriracha, gochujang, or red pepper flakes to the marinade.
• Pineapple twist: Add 1/4 cup pineapple juice to the marinade and grill pineapple rings alongside.
• Sesame crunch: Finish with toasted sesame seeds and a drizzle of chili crisp.
• Oven-baked version: Bake at 400°F for 35–45 minutes, then brush with glaze and broil 2–3 minutes.
• Gluten-free: Swap soy sauce for tamari or coconut aminos (adjust sweetness as needed).

Can I use chicken thighs instead of drumsticks?

Yes. Bone-in, skin-on thighs work well and cook in a similar timeframe.

Check for 175°F to ensure they’re tender and juicy.

How long should I marinate the chicken?

One hour gives good flavor, but 4–8 hours is ideal. Don’t exceed 24 hours or the texture may get mushy.

Do I need to boil the reserved marinade?

Absolutely. Simmering and thickening the reserved marinade ensures it’s safe to use as a glaze and gives that glossy finish.

What if I don’t have a grill?

Use the oven method: bake at 400°F until nearly done, then brush with glaze and broil briefly to caramelize.

How do I keep the skin from sticking?

Start with clean, hot grates, brush with oil, and avoid moving the chicken too early.

Once it releases naturally, flip.

Final Thoughts

Grilled Teriyaki Chicken Drumsticks are simple, crowd-pleasing, and bursting with flavor. With a quick marinade and a final glossy glaze, you get tender meat and just the right char. Keep a batch of the sauce on hand, and this can be your go-to for fast dinners and backyard hangs.

Serve with rice, grilled veggies, or a crisp salad, and call it a win.