Grilled Chicken Legs (Drumsticks) marinated in a mixture of olive oil, beer, spices, and herbs, wrapped in bacon, and cooked until crispy outside and juicy inside. It is our version of the famous Brazilian Chicken Churrasco!
Are you ready to celebrate the 4th of July? Grilling meats make for the best cookouts and our grilled chicken drumsticks wrapped in bacon are so delish that will be the talk of your get-together!
Check it out!
Chicken Churrasco (Churrasco de Frango)
As a Brazilian having lived in the United States of America for about 2 decades so far, I celebrate its Independence on the 4th of July, just as I celebrate the Independence of Brazil every September 7th.
Grilling is my family’s favorite thing to do on summer time, especially on the 4th of July!
This bacon wrapped grilled chicken legs is one of those easy dinner ideas that you want to make on and on at summer time, not only to celebrate special dates.
It is simple (just marinate and grill them), tasty, and a real-crowd pleaser (a real favorite among chicken and adults, including picky eaters)!
Moreover, our chicken recipe pairs well with many sides!
As you may already know, the word “churrasco” means barbecue in Portuguese (and also Spanish).
In Southern Brazil more specifically, It consists of grilling a variety of meats (cuts of beef, pork, sausage, and chicken) in skewers above the embers or open flames.
It is a tradition in the state of Rio Grande do Sul, in the Pampas (vast grassy Plains)! Our grilled chicken recipe is one of those easy Brazilian recipes and also traditional Brazilian foods that you must try!
Ingredients and Substitutions
- Chicken drumsticks – Try to buy a package of chicken drumsticks that has similar size so they will cook evenly. Make sure to pat them dry after marinating them! Because we will wrap the chicken legs with bacon, you may remove chicken skin for making them less fatty.
- Brown ale beer – It will infuse the legs with an amazing flavor and its alcohol content will fully evaporate after cooking. If you are on a keto diet, replace it with ¾ to 1 cup of lemon/lime juice.
- Spices and seasonings – I used salt , ground black pepper, minced garlic cloves, garlic powder, and onion powder. These are simple pantry ingredients but you can add another other of your choice. Skip the salt if using soy sauce!
- Light brown sugar — To balance the bitterness of the beer. To make this dish one of those easy low carb dinners, you can either skip the sugar or use a keto a keto brown sugar replacement such as Swerve.
- Herbs – We used fresh Italian oregano and dried bay leaves. You may replace with any other of your choice, dried and/or fresh
- Smoked bacon – Get a thick-cut bacon to wrap around the chicken legs. It will release its flavor while cooking while moistening the legs and preventing them to dry out.
How long to grill chicken legs?
The grilling time depends on the size of the chicken legs as well as the temperature of your grill While it will take around 15-20 minutes, the magic number is actually in the temperature of the chicken.
Regular-size chicken legs that around 15-20 minutes to grill at medium-high. The best way to find out whether they are fully cooked, it is to chicken its internal temperature which should reach 155 º-160 º F (68 º -71 º C) before removing from the grill. As it sits outside the grill, the temp will continue to increase to reach 165º F (74 º C).
What Temperature to Grill Chicken?
It is easier to control the grill temperature of an electric grill (indirect heat) than of a charcoal grill. But The FDA guidelines recommend to cook chicken drumsticks to 165° F which is the minimum safe internal temperature for chicken.
Just be aware there is a difference between safe and done.
Indeed, chicken is done when the internal temp reaches 155 º F (68 º C). To avoid overcooking it and so the risk to get dry, remove it from the heat source once it reaches 155 º F. You can notice at this temp the its fluids runs clear and there is no pink at the bone. The temperature will continue to rise outside the heat source reaching the safe temp to be consumed.
This is the same internal temperature for chicken wings or chicken thighs.
Grilled Chicken Marinade
We don’t use a dry rub. Instead, we marinade our chicken. Why? The marinade not only infuses flavor but also make the chicken juicy and tender. It will help not to dry out easily when grilling in high temperatures.
Our chicken marinade is made with olive oil, beer, dried herbs, spices, and brown sugar to balance the bitterness of the beer.
Marinade the chicken legs or drumsticks for 2 to 8 hours! You may marinate the chicken at room temperature if for 2 hours. Above that, marinate the chicken in the fridge, letting them sit at room temperature for 30-60 minutes before cooking.
Marinade should be discarded before grilling for safety reasons!
You can use the same marinade recipe to grill chicken breast!
How to Make Grilled Chicken Legs (Drumsticks)
- In a large bowl, prepare the marinade: Mix the olive oil, beer, seasonings and spices, and herbs. Place 2/3 of marinade into a 1 gallon heavy-duty freezer bag and the other 1/3 into an airtight container. Place the chicken drumsticks inside, shake the bag to cover the chicken with the marinade, remove as much air as possible from the bag, and zip. Refrigerate the bag(s) inside a clean bowl and let the drumsticks marinate for at least 2 to up to 8 hours, flipping the bags at least once.
- Remove drumsticks from bag(s) with tongs, pat them dry with paper towel, and place them on a baking sheet. Make sure to remove all the excess oregano from the surface of the drumsticks (this is to prevent the chicken from becoming bitter once grilled).
- Wrap each drumstick with one slice of bacon.
- If you do not have a long Brazilian barbecue skewer, you can place drumsticks directly onto the grill and carefully monitor cooking times, basting occasionally with the reserved marinade while the chicken is grilling. If you do have a Brazilian barbecue skewer, skewer the drumsticks one by one (crosswise), being careful not to cut yourself.
- Please ensure that the length of meat on the skewers will not exceed the diameter of your grill. It is also important to allow enough room so that the handle of the skewer, which is traditionally made of wood, will lie at a distance well away from the flame and heat of the grill.
- Before grilling, please be sure to scrape/clean any residual carbon from the metallic surface in order to avoid flame-ups and the oil it to avoid sticking. Start up the grill, which can either be a charcoal-heated or gas grill (heat at 375 degrees F). If using a gas grill, set the temperature to medium heat and close the lid in order to allow it to heat up. If a charcoal grill is used, light the briquets/charcoal, and then when they are fully heated and well ashed-over (about 30 minutes), evenly distribute over the bottom of the grill.
- Place each skewer onto the cooler side of the grill (sides/edges). I would suggest placing skewers slightly away from the hottest, most central portion of the grill, in order to reduce the risk of burning the outside of the meat before the inside has fully cooked. Lower the lid on the grill, and let cook for about 5 minutes. Flip each skewer over in order to ensure even grilling on each side. Allow to cook for about 10-15 minutes more. Check to make sure the drumsticks are fully cooked (one can check with a meat thermometer to ensure a minimum temperature of 155 degrees F has been achieved or, if needed, one drumstick can be sliced open to make sure the center has sufficiently cooked through).
- Serve grilled chicken legs with your fave sides plus caipirinha or Brazilian lemonade.
Expert’s Tips for Grilling Chicken Legs
- Choose chicken drumsticks with uniform sizes so they will cook evenly.
- Do not rinse the chicken legs before marinating or cooking because it contaminate the surfaces and will get rid of the chicken flavor.
- Marinade the chicken for 2 to 8 hours to infuse flavor and prevent to get dry after cooking.
- Always pat dry the chicken after marinating to make them crispy outside.
- Check the cut joint area for loose parts. You don’t want your child to aspirate bones.
- Use a thermometer to check the internal temperature of the chicken which must be at 155 degrees F (68 degrees C) before removing them from the grill. It will continue to rise to reach at least 165 degrees F.
- Clean the grill grates before heating up.
- Oil the grill to avoid sticking.
- Grill the bbq chicken drumsticks on the coolest part of the grill (edges or sides). Avoid the center which is the hottest area in order to reduce the risk of burning the outside of the meat before the inside has fully cooked.
- Baste the chicken once and a while grilling.
- Watch for flare ups! Move the chicken away from the flames every time it flares up to avoid burning the outside before cooking inside.
- Keep the lid of the grill closed. Opening the lid too often allows heat to escape and doesn’t cook the chicken as evenly.
- You can easily adapt this chicken leg recipe to meet your diet needs.
How to Store Grilled Chicken Drumsticks
Store grilled chicken legs leftovers in an airtight container in the fridge for up to 3 days.
Because it is one of those easy freezer meals, freeze them for up to 2 months. Thaw in the fridge and reheat, covered with paper towel, in the microwave for about 90 seconds or until hot.
Sides to serve with
Other grilling recipes:
- Easy grilled salmon
- Grilled baby back ribs
- Pan-grilled pork chops
- Grilled cheese sticks
- Grilled peaches
- Red wine barbecue pork ribs
PIN & ENJOY!
churrasco
FOLLOW US on INSTAGRAM, PINTEREST, and FACEBOOK for more easy and delish recipes and updates.
Grilled Chicken Legs (Drumsticks) with Bacon
Equipment
- grill
- bowl
- Freezer bags
- tongs
Ingredients
- 4.5 lbs chicken drumsticks skin removed
- 3 cups brown ale beer
- 1 cup olive oil not extra-virgin
- 1 1/2 tablespoons salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon light brown sugar to balance the bitterness of the beer
- 8 garlic cloves minced
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 tablespoons fresh Italian oregano chopped
- 2 bay leaves
- 1 lb smoked bacon thick cut
Instructions
- In a large bowl, prepare the marinade: Mix the olive oil, beer, seasonings and spices, and herbs. Place 2/3 of marinade into a 1 gallon heavy-duty freezer bag and the other 1/3 into an airtight container. Place the chicken drumsticks inside, shake the bag to cover the chicken with the marinade, remove as much air as possible from the bag, and zip. Refrigerate the bag(s) inside a clean bowl and let the drumsticks marinate for at least 2 to up to 8 hours, flipping the bags at least once.
- Remove drumsticks from bag(s) with tongs, pat them dry with paper towel, and place them on a baking sheet. Make sure to remove all the excess oregano from the surface of the drumsticks (this is to prevent the chicken from becoming bitter once grilled).
- Wrap each drumstick with one slice of bacon.
- If you do not have a long Brazilian barbecue skewer, you can place drumsticks directly onto the grill and carefully monitor cooking times, basting occasionally with the reserved marinade while the chicken is grilling. If you do have a Brazilian barbecue skewer, skewer the drumsticks one by one (crosswise), being careful not to cut yourself.
- Please ensure that the length of meat on the skewers will not exceed the diameter of your grill. It is also important to allow enough room so that the handle of the skewer, which is traditionally made of wood, will lie at a distance well away from the flame and heat of the grill.
- Before grilling, please be sure to scrape/clean any residual carbon from the metallic surface in order to avoid flame-ups and the oil it to avoid sticking. Start up the grill, which can either be a charcoal grill or gas grill (heat at 375 degrees F). If using a gas grill, set the temperature to medium heat and close the lid in order to allow it to heat up. If a charcoal grill is used, light the briquets/charcoal, and then when they are fully heated and well ashed-over (about 30 minutes), evenly distribute over the bottom of the grill.
- Place each skewer onto the cooler side of the grill (sides/edges). I would suggest placing skewers slightly away from the hottest, most central portion of the grill, in order to reduce the risk of burning the outside of the meat before the inside has fully cooked. Lower the lid on the grill, and let cook for about 5 minutes.
- Flip each skewer over in order to ensure even grilling on each side. Allow to cook for about 10-15 minutes more. Check to make sure the drumsticks are fully cooked (one can check with a meat thermometer to ensure a minimum temperature of 155 degrees F has been achieved or, if needed, one drumstick can be sliced open to make sure the center has sufficiently cooked through).
- Serve grilled chicken legs with your fave sides plus caipirinha or Brazilian lemonade.
Recipe Notes
Nutrition
Post first published on July 2, 2012.
Enriqueta Lemoine says
I know somebody who’s going to love this at home! Thanks for sharing Denisse…
Alejandra Graf says
I’m a fan of anything on a skewer! It makes food fun to eat!
Silvia Martinez says
So fun and so easy, perfect for summer!
Raymund says
I would definitely love these ones
John / Kitchen Riffs says
Love drumsticks — SO flavorful! These look great — thanks.