Chicken Drumsticks 
Chicken Drumsticks include the lower portion of the leg quarter. 
Cooking Methods: Roast, Braise

Check out some of our great recipes for seasoning inspiration! Remember to season according to taste.

1. Preheat grill. If using open flame, wait for flames to die down. Right before grilling, make sure grill surface is extremely hot, then rub it down with an oil-soaked rag. We advise using tongs to hold the rolled-up rag. 

2. Place Chicken Drumsticks at 45° angle across hottest part of grill grates, and grill both sides for 6 min per side, while rotating 90° every 3 min. Keep your meat moving to ensure that it cooks evenly. 

3. Move chicken to cooler part of grill, and grill both sides for 25 min per side, while rotating 90° every 5 min. Remove from grill when meat thermometer inserted into thickest part reads 165°F. 

4. Rest for at least 3 min.

*Cooking times will vary depending on type of grill, heat source (BTU), and size and shape of meat.


One of the many top-shelf cuts you can get with ButcherBox. All of ButcherBox’s chicken cuts come from free-range organic chickens that eat an all-vegetarian diet.

DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

Dry your meat completely and bring to ROOM TEMP before cooking.

Grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.