Zesty and smoky, these chili lime grilled chicken drumsticks are marinated in a bold mix of lime juice, garlic, and spices, then grilled until perfectly charred and juicy. This recipe is quick to prep, easy to grill, and full of vibrant flavor that screams summer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds chicken drumsticks (about 10 pieces)
1/4 cup fresh lime juice (about 2 limes)
1 tablespoon lime zest
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional for heat)
1 teaspoon salt
1/2 teaspoon black pepper
Fresh cilantro and lime wedges, for serving (optional)
Directions
In a large bowl or zip-top bag, I whisk together the lime juice, lime zest, olive oil, chili powder, smoked paprika, garlic powder, cumin, onion powder, cayenne pepper (if I’m using it), salt, and black pepper.
I add the chicken drumsticks to the marinade and toss until every piece is well coated. Then I cover and refrigerate it for at least 1 hour, but overnight is even better.
When I’m ready to cook, I preheat my grill to medium-high heat, around 375–400°F (190–200°C).
Then I take the drumsticks out of the marinade and let any excess drip off.
I grill them for 25–30 minutes, turning every 5–7 minutes to get that even char and ensure they cook through. I always check that the internal temp hits 165°F (74°C).
Once off the grill, I let them rest for 5 minutes before serving. A sprinkle of fresh cilantro and a few lime wedges really brighten things up.
Servings and timing
Servings: 5
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 265 kcal per serving
Variations
I sometimes swap drumsticks for chicken thighs or wings for variety.
If I want it sweeter, I’ll add a tablespoon of honey to the marinade.
For extra smoky flavor, I grill over charcoal or add wood chips to the gas grill.
To make it less spicy, I just skip the cayenne entirely.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either warm them in the oven at 350°F (175°C) for about 10–15 minutes or toss them in the air fryer for 5–6 minutes to crisp them back up. I avoid microwaving if I want to keep the skin nice and charred.
FAQs
How long should I marinate the chicken?
I recommend marinating for at least 1 hour, but overnight gives the best flavor.
Can I bake these instead of grilling?
Yes, I’ve baked them at 400°F (200°C) for about 35–40 minutes. I turn them halfway through to get some color on both sides.
What can I serve with chili lime chicken drumsticks?
I usually go with rice, grilled corn, a fresh salad, or roasted veggies for a full meal.
Can I use boneless chicken instead?
Absolutely! Boneless thighs work great—just reduce the grilling time to about 15–20 minutes total.
Is this recipe spicy?
It has a kick, mostly from the chili powder and optional cayenne. I leave out the cayenne when I want a milder version.
Conclusion
These chili lime grilled chicken drumsticks hit all the right notes—zesty, smoky, juicy, and just a little spicy. Whether I’m grilling for a party or making a batch for easy lunches, this recipe never fails to impress. Simple to prep, quick to cook, and packed with flavor, it’s one I keep coming back to all summer long.
📖 Recipe:
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Chili Lime Grilled Chicken Drumsticks
- Total Time: 40 minutes
- Yield: 5 servings
- Diet: Gluten Free
Description
Zesty and smoky, these chili lime grilled chicken drumsticks are marinated in lime juice, garlic, and spices, then grilled to juicy, charred perfection. Perfect for summer BBQs or easy dinners.
Ingredients
2 pounds chicken drumsticks (about 10 pieces)
1/4 cup fresh lime juice (about 2 limes)
1 tablespoon lime zest
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
Fresh cilantro and lime wedges, for serving (optional)
Instructions
- In a large bowl or zip-top bag, whisk together the lime juice, lime zest, olive oil, chili powder, smoked paprika, garlic powder, cumin, onion powder, cayenne pepper (if using), salt, and black pepper.
- Add the chicken drumsticks to the marinade and toss until well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat grill to medium-high heat (375–400°F or 190–200°C).
- Remove drumsticks from the marinade and let excess drip off.
- Grill for 25–30 minutes, turning every 5–7 minutes until evenly charred and cooked through. Internal temperature should reach 165°F (74°C).
- Let rest for 5 minutes before serving. Garnish with fresh cilantro and lime wedges if desired.
Notes
Swap drumsticks for chicken thighs or wings for variety.
Add 1 tablespoon of honey for a sweeter marinade.
Grill over charcoal or use wood chips for extra smoky flavor.
Skip cayenne pepper to reduce heat.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F (175°C) for 10–15 minutes or in an air fryer for 5–6 minutes.
Can be baked at 400°F (200°C) for 35–40 minutes, turning halfway.
Boneless thighs can be used; reduce grilling time to 15–20 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 265
- Sugar: 0g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 110mg
