Butterflied Grilled Chicken Drumsticks

Chicken drumsticks are a polarizing piece of poultry. They’re guaranteed to be delicious when attached to the whole bird, like in our classic roast chicken recipe, but when cooked by themselves, there are a few extra challenges. The awkward shape can make it tough to get an evenly brown color on all sides—especially when grilling—leaving some of the skin pale and unappetizing. The solution for even and quick cooking is the same as it is with almost any other meat: Butterfly it!

Butterflying the chicken leg gives the grill a chance to evenly cook the outside of the drumstick while also allowing more surface area for seasoning and smokey grill flavor. These get rubbed with a Creole seasoning-inspired blend, charred over high heat, then moved to indirect heat to finish cooking until they’re tender and juicy. Served with a tangy creamy Alabama white sauce, these grilled drumsticks are the perfect blend of spicy, smokey, and sweet that will impress the guests at your next backyard BBQ.

Successfully butterflying a chicken drumstick might take a little bit of practice to get it exactly right, but you should be able to get the hang of it by the third piece. Pat the legs dry with a paper towel and use a gentle swiping motion (with a sharp knife!) to cut through the meat and expose the bone. Use the knife to separate more of the flesh from the top of the bone until the leg opens up (like a butterfly!). Be careful not to separate the meat completely from the top of the bone.

Did you try butterflying chicken legs? Let us know how it went in the comments!