Direct Heat Grilled Butterflied Chicken Drumsticks
These grilled butterflied chicken drumsticks are cooked hot and fast over direct heat, then basted with rich duck fat for crispy, golden skin and juicy, flavorful meat. Butterflying the drumsticks reduces cooking time and ensures even doneness throughout the meat. It’s a simple technique that transforms a basic cut into a backyard BBQ favorite.
Equipment
- Sharp knife
- grill
- tongs
- instant read thermometer
- Basting brush
- Measuring cups & prep bowls
Ingredients
- 2-3 lbs. chicken drumsticks
- 1:1 rati Coarse salt & pepper mix as needed
- 1 C duck fat or 1 stick unsalted butter
Instructions
- Preheat the grill to ~300-325 degrees. Meanwhile, take a sharp knife and make a cut vertically down the meatiest section of the drumstick (I tend to go right down the knuckle). Next, make cuts along the left and right sides of this vertical incision and fold open the chicken. Ideally, the drumstick will be able to lay flat at this point. Repeat this step as needed with the remaining chicken drumsticks.
- Once the drumsticks have been prepared, season each liberally with the salt & pepper mix or your favorite BBQ rub and transfer them to the grill.
- Cook until each side begins to get a nice, charred exterior, flipping as needed. Once the internal temperature registers ~150-165 degrees, begin to baste both sides of the chicken in duck fat (or butter if duck fat isn’t available). Allow the chicken to continue cooking until the skin has turned a deep golden-brown color, then remove from the grill.
- Plate the butterflied chicken with sides of choice and serve. Enjoy!
Notes
- If you’d like to glaze the chicken, do so ~5 minutes before pulling the chicken off the grill. Ideally, you want the glaze to tack on just long enough to stick, but not so long that it burns.