Combine minced garlic, smoked paprika, cumin, black pepper, salt, olive oil, and apple cider vinegar in a mixing bowl to create the marinade.
Rub the marinade generously all over the chicken drumsticks, ensuring they are well coated on all sides.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for more flavor, allowing the spices to infuse into the meat.
Preheat your grill to medium-high heat; wait until the grates are hot and slightly smoky.
Once hot, carefully place the chicken drumsticks on the grill, spacing them out to allow even cooking.
Cook the drumsticks for about 25-30 minutes, turning every 5-7 minutes to develop an even char and crispy skin, until the internal temperature reaches 165°F (74°C).
Listen for the sizzle and crackle of the skin as it crisps up and develops a beautiful dark char, while the meat stays juicy inside.
Transfer the cooked drumsticks to a clean plate and let them rest for 5 minutes to retain their juices.
Serve the chicken drumsticks hot, with a side of your favorite grilled vegetables or fresh salad.
