Spicy Cajun Chicken Drumsticks
Juicy, flame-kissed chicken drumsticks coated in a bold Cajun blend, grilled or baked to perfection. This recipe delivers a comforting, punchy bite with smoky notes, a touch of heat, and a glossy finish. Easy to customize, it invites you to adjust heat and seasoning to your preference while keeping the process simple and approachable.
Ingredients
- 8 pieces chicken drumsticks (skin-on recommended)
- 3 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cayenne (adjust to taste)
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh lemon juice
Instructions
- Pat the drumsticks dry with paper towels. This helps the skin crisp up and the seasoning stick better.
- In a large bowl, whisk together olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt, black pepper, and lemon juice.
- Add the drumsticks and toss to coat evenly. Let them marinate for 15 minutes if you have time, or proceed to cooking right away.
- Preheat your grill to medium-high or oven to 425°F (220°C). If grilling, oil the grates lightly to prevent sticking; if baking, line a sheet with parchment for easy cleanup.
- Arrange the drumsticks on the grill or baking sheet, leaving a little space between each piece for even cooking.
- Grill: cook for 25–30 minutes, turning once or twice, until the skin is crispy and the internal temperature reaches 165°F (74°C). Oven: bake for 35–40 minutes, flipping halfway through, until the edges are caramelized and juices run clear.
- If you like extra color and a slight glaze, brush on a thin coat of remaining marinade during the last 5 minutes of cooking.
- Remove from heat and let rest for 5 minutes before serving to redistribute juices.