Grilled Butterflied Chicken Drumsticks with Chipotle Ranch
Make Grilled Butterflied Chicken Drumsticks with Chipotle Ranch for your next BBQ or game day celebration! Butterflied chicken drumsticks are patted dry and get coated in a smoky Chipotle dry rub before being air-chilled for 30 minutes.
These drumsticks are then cooked using a two-zone grilling method for maximum crispiness before being dunked in a savory, creamy Chipotle Ranch sauce. Use up the extra Ranch sauce to make Chicken Bacon Chipotle Ranch Sliders on another day!
Quick Look: Grilled Butterflied Chicken Drumsticks with Chipotle Ranch
- What They Are: Butterflied chicken drumsticks coated in a smoky chipotle dry rub, seared over direct heat, then finished over indirect heat and served with a creamy, savory chipotle ranch sauce.
- Why Make THIS Version? Butterflying creates more surface area for the seasoning and helps the drumsticks cook more evenly. I sear them over direct heat for char, then move them to indirect heat to finish cooking without burning the exterior. I use the same butterfly technique in my grilled butterflied chicken with Bang Bang sauce.
- Key Ingredients: Chicken drumsticks, chipotle powder, brown sugar, mayonnaise, buttermilk, chipotle peppers, sour cream, herbs and seasonings.
- Target Internal Temperature: 185-195°F.
- Total Time: About 1 hour, including a 30-minutes uncovered refrigerator air-chill.
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Why This Recipe
- More Even Cooking: I butterfly every drumstick before it hits the grill. Opening the meat around the bone creates a more even thickness and more surface area for the seasoning, helping the chicken cook more evenly while developing better char on the grill.
- Sear First, Finish Indirect: I start the drumsticks over direct heat to build color and char, then move them to the indirect side to finish cooking. This gives me better control as the dark meat climbs toward my preferred 185-195°F internal temperature without burning the exterior. That same direct-to-indirect approach also works well for my Grilled Chili Lime Chicken Thighs.
- Smoky Chipotle + Cool Ranch: The smoky chipotle dry rub brings a little heat to the chicken, while the cool, creamy chipotle ranch balances it out. I use a similar smoky-and-creamy combination in my Cajun grilled chicken with Alabama white sauce.
Key Ingredients
- Chicken Drumsticks: I butterfly the drumsticks using a small paring knife, which gives me better control when cutting around the bone. Opening the meat creates more surface area for seasoning and helps the chicken cook more evenly. Try my Cajun Grilled Chicken Drumsticks if you want another flavor variation using the same butterflying technique.
- Chipotle Powder: Adds smoky chile flavor and moderate heat to the dry rub without overpowering the chicken.
- Brown Sugar + Smoked Paprika: Brown sugar adds a touch of sweetness and helps develop caramelization over direct heat, while smoked paprika adds color and another layer of smoky flavor.
- Mayonnaise + Sour Cream: These create the creamy base for the chipotle ranch and give it enough body to cling to the chicken. If you like this smoky, creamy flavor combination, try my Chicken Bacon Ranch Sliders.
- Buttermilk: Adds tang and thins the chipotle ranch into a consistency that’s easy to drizzle, dip or toss with the chicken. Buttermilk works great as a brine, which I do with my Buffalo Chicken Tenders.
- Chipotle Pepper: From the can, finely diced, to add that bit of texture to the sauce.
- Seasonings + Herbs: Garlic and onion powder, salt, pepper and fresh herbs including chives, parsley and dill.
Substitutions or Additions
- Change the Smoke Wood: Apple or cherry wood can be used instead of hickory for a milder, slightly sweeter smoke flavor that pairs well with the creamy chipotle ranch. I’ve also used a lighter smoke profile with my Smoked and Grilled Creole Chicken Wings.
- Make it Milder: Reduce the cayenne pepper to 1/2 teaspoon and the chipotle powder to 1 teaspoon for less heat while keeping the smoky chipotle flavor.
How to Make Grilled Butterflied Chicken Drumsticks with Chipotle Ranch (Step by Step)
Step 1: Butterfly, Pat Dry, Season and Air-Chill the Drumsticks: Butterfly the drumsticks using a small paring knife, cutting lengthwise along both sides of the bone and opening the meat without cutting all the way through. Pat the chicken thoroughly dry with paper towels, then lightly coat with avocado oil. Season all sides with the chipotle powder, garlic powder, onion powder, cayenne, chili powder, smoked paprika, brown sugar, salt and black pepper. Place the seasoned drumsticks uncovered in the refrigerator for 30 minutes while you prepare the grill.
Step 2: Sear Drumsticks Over Direct Heat: Prepare the grill for two-zone cooking with a hot direct-heat side and an indirect-heat side. Place the drumsticks over direct heat and sear for 1 1/2-2 minutes per side, just long enough to develop color and light char. Don’t try to cook them through at this stage; the brown sugar in the dry rub can scorch over prolonged direct heat.
Step 3: Finish Over Indirect Heat: Move the seared drumsticks to the indirect side of the grill and add hickory wood for smoke. Close the lid and cook for about 20-25 minutes, or until the thickest part of the meat reaches 185-195°F, making sure the thermometer isn’t touching the bone. This higher finishing range gives the dark meat time to become tender while the exterior stays crisp.
Step 4: Make Chipotle Ranch Sauce: While the drumsticks are finished over indirect heat, combine the mayonnaise, sour cream, buttermilk, lemon juice, diced chipotle pepper, herbs and seasonings in a bowl. Stir until well combined, then refrigerate until you’re ready to serve.
Step 5: Sauce and Serve: Remove the drumsticks from the grill once they reach 185-195°F in the thickest part of the meat. Dunk each drumstick in the chipotle ranch until well coated, or serve the sauce on the side for dipping. Serve immediately while the chicken is hot and the exterior is still crisp.
James’ Grill Master Pro Tips
Use a Paring Knife: A small, sharp paring knife gives you better control when cutting alongside the drumstick bone than a larger chef’s knife. Keep the skin attached as you butterfly the meat so it can brown and crisp on the grill.
Dry the Chicken First: Pat the drumsticks thoroughly dry before adding the avocado oil and seasonings, then refrigerate them uncovered for 30 minutes. Removing excess surface moisture and giving the seasoned chicken a short air-chill helps promote better browning and crispier skin.
Set Up Two Heat Zones: Use the hot side of the grill for the initial sear, then move the drumsticks to the cooler indirect side to finish. This gives you better control over the final temperature without scorching the brown sugar in the dry rub. I use a similar two-zone approach for my Best Grilled Chicken Thigh recipe.
Temperature Check: Insert an instant-read thermometer into the thickest part of the meat without touching the bone. I prefer taking these drumsticks to 185-195°F for tender dark meat that pulls cleanly from the bone.
Chicken Drumsticks Temperature Guide
Chicken drumsticks should reach a minimum internal temperature of 165°F (74°C) in the thickest part of the meat, according to USDA guidance. Make sure you check several drumsticks when cooking a batch, since smaller drumsticks can cook faster than larger ones.
- 165°F: Safe minimum: Chicken drumsticks are safe to eat at 165°F, according to the USDA.
- 175°F+: More tender: As drumsticks cook beyond the minimum safe temperature, connective tissue continues to break down, giving the meat a more tender texture.
- 185-195°F: I prefer taking my chicken drumsticks to 185-195°F. At this temperature, the meat pulls cleanly from the bone while staying juicy, and high-heat cooking gives the skin more time to render and crisp.
Grilled Butterflied Chicken Drumsticks with Chipotle Ranch FAQs
I cook the butterflied drumsticks until the thickest part of the meat reaches 185-195°F, checking with an instant-read thermometer without touching the bone. Chicken is safe at 165°F, but I prefer the higher range for more tender dark meat.
Plan on about 25-30 minutes of grilling time, including the initial direct-heat sear and the indirect finish. Use internal temperature rather than time alone to determine when they’re done.
Keep the direct-heat sear short, about 1 1/2-2 minutes per side, then move the drumsticks to indirect heat to finish cooking. Because the dry rub contains brown sugar, leaving the chicken over direct heat too long can scorch the exterior.
Yes. The chipotle ranch can be made ahead and refrigerated for at least 2 hours before serving, which gives the flavors time to come together. Store it in an airtight container in the refrigerator for up to 5 days.
More Smoky Chipotle Inspired Appetizers
If you tried this Grilled Butterflied Chicken Drumsticks with Chipotle Ranch recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Remember, a bad day grilling is better than a GREAT day at work!
Grilled Butterflied Chicken Drumsticks with Chipotle Ranch
Equipment
- Hasty Bake Grill/Smoker
- Instant-Read Thermometer
- Sharp knife
- Mixing Bowls
Ingredients
Chipotle Dry Rub
- 1 tbsp kosher salt
- 2 tsp chipotle powder
- 1 tsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper reduce to 1/2 tsp for milder heat
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 tbsp brown sugar
Chicken
- 8 chicken drumsticks 8-12 depending on size
Chipotle Ranch Dipping Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 lemon, juiced
- 2 tsp fresh chopped dill
- 2 tsp fresh chopped chives
- 2 tsp fresh chopped parsley
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1 chipotle pepper from can finely diced, adjust to heat preference
Instructions
Butterfly, Pat Dry, Season and Air-Chill the Drumsticks
- Butterfly the drumsticks using a small paring knife, cutting lengthwise along both sides of the bone and opening the meat without cutting all the way through. Pat thoroughly dry with paper towels, then lightly coat with avocado oil. Season all sides with the chipotle powder, garlic powder, onion powder, cayenne, chili powder, smoked paprika, brown sugar, salt and black pepper. Mix together and then place in the refrigerator uncovered for 30 minutes while you prepare the grill.
Sear the Drumsticks Over Direct Heat
- Prepare the grill for two-zone cooking with a hot direct-heat side and a cooler indirect-heat side. Sear the drumsticks over direct heat for 1 1/2-2 minutes per side, just long enough to develop color and light char. Don't cook them through at this stage; the brown sugar in the dry rub can scorch over prolonged direct heat.
Finish Over Indirect Heat
- Move the seared drumsticks to the indirect side of the grill and add hickory wood for smoke. Close the lid and cook for about 20-25 minutes, or until the thickest part of the meat reaches 185-195°F, checking with an instant-read thermometer without touching the bone.
Make the Chipotle Ranch
- While the drumsticks finish over indirect heat, combine the mayonnaise, sour cream, buttermilk, lemon juice, diced chipotle pepper, herbs and seasonings in a bowl. Stir until well combined, then refrigerate until ready to serve.
Sauce and Serve
- Remove drumsticks from the grill once they reach 185-195°F. Dunk each drumstick in the chipotle ranch until well coated, or serve the sauce on the side for dipping. Serve immediately while the chicken is hot and the exterior is still crisp.
Notes
- Use a small, sharp paring knife to butterfly the drumsticks. It gives you bette control when cutting alongside the bone than a larger knife.
- Open the drumsticks flat like a book without cutting all the way through. Keep the skin attached so it can brown and crisp on the grill.
- Refrigerate the seasoned drumsticks uncovered for 30 minutes before grilling. This short air-chill helps dry the exterior for better browning and crispier skin.
- The chipotle ranch can be made up to 5 days ahead and stored in an airtight container in the refrigerator. For the best flavor, make it at least 2 hours before serving to give the flavors time to come together.
It is the best grilled chicken drumsticks! I’ve made this multiple times and its always a huge hit!
Thank you!