Oven grilled chicken ‍

[MASTERBAKER]

 

[MASTERBAKER]

Oven-Grilled Chicken Drumsticks​

Prep Time30 min (minimum marinate)
Cook Time2 hours
CategoryDinner
Written June 10, 2026
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If you don't have a grill (or don't feel like grilling) but you still want that smoky, charred, texture and mouthfeel, this is your recipe. These oven-grilled chicken drumsticks are well seasoned and glazed with a sweet and spicy BBQ sauce and finished under the broiler so you get those dark caramelized edges without ever stepping outside.
Instructions

1. Step 01
   Prep the Chicken
   Clean and pat the drumsticks completely dry with a paper towel. Then take a sharp knife and cut 1 to 2 deep slits into the thickest part of each piece. This is not optional y'all. This is how you get the flavor all the way into the bone, especially if you're skipping the marination process.
2. Step 02
   Season Generously
   Drizzle olive oil over the chicken to coat. Add your Complete, Onion Butter, smoked paprika, a generous spoonful of jerk marinade, and a squeeze of ginger paste. Get your hands in there and massage everything into the chicken and into every slit. Add a capful of browning and mix again until the chicken is deep, dark, and evenly coated.
   
   Cover and let it marinate overnight if you can. If not, give it at least 30 minutes. The longer it sits, the better it gets.
3. Step 03
   Set Up the "Grill"
   When you're ready to cook, preheat your oven to 375°F. Set a wire rack over your foil-lined baking sheet and spray it generously with cooking spray. Add water to the baking sheet to prevent drippings from burning. Arrange the drumsticks on the rack with space between each one, then lightly spray the tops.
4. Step 04
   Bake
   Bake at 375°F for one hour. While it's in the oven, make the glaze: combine BBQ sauce, a spoonful of jerk marinade, and a splash of water in a small saucepan until thin. It's going to give you that smoky flavor and help with caramelization. Set it aside until the hour is up.
5. Step 05
   Glaze, Flip, and Char
   After one hour, pull it out and brush the top side with the glaze. Back in for 30 minutes, then pull it out, flip it, pat it dry, and glaze that side too. Back in for another 30 minutes. For the last 2-3 minutes, switch to broil and watch it closely. That's where the glaze caramelizes and you get those dark, crispy edges that make people think you actually fired up a grill.