Butterflied Grilled Chicken Drumsticks
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Butterflied Grilled Chicken Drumsticks

1. 3 lb. whole chicken drumsticks -
2. 1 tbsp. chili powder -
3. 1 tbsp. dark brown sugar -
4. 1 tbsp. kosher salt -
5. 1 1/2 tsp. onion powder -
6. 1 tsp. dried thyme -
7. 1 tsp. Freshly ground black pepper -
8. 1 tsp. garlic powder -
9. 1 tsp. smoked paprika -
10. 1/2 tsp. cayenne pepper -
11. 1 tbsp. canola oil -
12. Alabama white sauce, for serving  -

How to cook deliciously - Butterflied Grilled Chicken Drumsticks

1. Stage

Prepare a grill up for dual-zone heat, heating the direct heat zone over medium-high heat to 375° to 400°. Alternatively, heat a grill pan over medium heat and preheat oven to 350°.

2. Stage

Pat drumsticks dry with paper towels. Using a gentle swiping motion (with a sharp knife!), cut through the meat and expose the bone. Using knife, separate more of the flesh from top of bone, until leg opens up (like a butterfly!).

3. Stage

In a small bowl, whisk chili powder, brown sugar, salt, onion powder, thyme, black pepper, garlic powder, paprika, and cayenne until combined. Add oil and mix until a paste forms. Rub seasoning paste all over drumsticks.

4. Stage

Arrange drumsticks skin side up over direct heat side of grill (or arrange on grill pan). Cover and grill until meat is charred, 3 to 4 minutes. Turn chicken and and continue to grill until skin side is charred, 3 to 4 minutes. Move chicken to indirect heat, cover, and grill until an instant-read thermometer inserted into thickest part registers 165°, 12 to 15 minutes more. Alternatively, place grill pan in oven and bake until chicken is cooked through, 10 to 12 minutes more.

5. Stage

Transfer chicken to a platter. Let rest 5 minutes. Serve with Alabama White Sauce alongside.