Cajun Grilled Chicken Drumsticks
These Cajun Grilled Chicken Drumsticks are butterflied with a small paring knife, then patted dry, coated with avocado oil, and seasoned generously covering the exposed surface. They sit uncovered in the refrigerator for 30 minutes while I fire up the grill.
I start the drumsticks over direct heat to build color, then move them to the indirect side at 275-300°F to finish. While the chicken cooks indirectly, I make the Cajun butter right on the grill so it’s warm and ready when the drumsticks reach 185-195°F. That Cajun butter also pairs well with beef and seafood, which is how I finish my Grilled Steak and Lobster.
Quick Look: Cajun Grilled Chicken Drumsticks
- What They Are: Butterflied chicken drumsticks cooked over direct heat and finished over indirect heat, brushed with Cajun honey butter.
- Why Make THIS Version? Butterflying exposes more of the meat to the Cajun seasoning and direct heat, giving me more surface area to build color before the drumsticks finish over indirect heat.
- Key Ingredients: Chicken drumsticks, avocado oil, unsalted butter, honey, Cajun seasoning, minced garlic.
- Total Time: About 1 hour 40 minutes, including 30 minutes air chilling time.
- Target Internal Temperature: 185-195°F.
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Why This Recipe
- Butterflying the Drumsticks: Opening the drumsticks alongside the bone exposes more of the meat to the seasoning and direct heat. I also get a flatter cooking surface, which makes it easier to build color before moving the chicken to indirect. My Grilled Chicken Drumsticks use the butterfly cut with a different seasoning profile if you want another version of this preparation, which I highly recommend.
- Direct Heat First: I start the drumsticks over direct heat to build color on the skin and exposed meat. Once the exterior is where I want it, I move them to the cooler side so they can finish at 275-300°F without continuing to darken over the flame. Two-zone heat is also useful with larger bone-in cuts, including my the best grilled chicken thighs.
- Indirect Finish + Grill-Made Cajun Butter: While the drumsticks finish over indirect heat at 275-300°F, I add the Cajun butter ingredients to a grill-safe pan and make the sauce right on the grill. That way it’s warm and ready when the chicken reaches 185-195°F.
Key Ingredients
- Chicken Drumsticks:I butterfly the drumsticks with a small paring knife before seasoning. The shorter blade gives me better control when cutting alongside the bone, and opening the meat creates more surface area for seasoning and direct heat. For a different flavor built around butterflied drumsticks, try my Grilled Butterflied Chicken with Bang Bang Sauce.
- Avocado Oil: A light coating helps the Cajun seasoning stick to the skin and exposed meat after I’ve patted the drumsticks dry.
- Cajun Seasoning: This seasons both the chicken and the finishing butter, carrying the same Cajun flavor through both stages of the recipe.
- Butter + Honey: These form the base of the finishing sauce. The butter carries the Cajun seasoning and garlic while the honey adds sweetness and helps the glaze cling to the hot chicken. For a wing version built around that sweet-savory combination, try my hot honey garlic chicken wings.
- Minced Garlic: Fresh garlic goes into the Cajun honey butter while it warms on the grill, adding a savory edge to the sweet finishing sauce.
Substitutions or Additions
- Use Another Cut: Chicken thighs or leg quarters can be used with the same Cajun honey butter flavor profile, but remember to adjust the cooking time accordingly.
- Change the Heat Level: Leave out the crushed red pepper flakes for a milder glaze, or add them for more heat, similar to hot honey lemon pepper wings.
- Change the wood: Pecan, hickory, oak, or cherry all work well with Cajun-seasoned chicken.
How to Make Cajun Grilled Chicken Drumsticks (Step by Step)
Step 1: Butterfly, dry and season the drumsticks: Use a small paring knife to carefully cut alongside the bone and open the meat outward without cutting completely through. Pat the butterflied drumsticks thoroughly dry with paper towels, lightly coat them with avocado oil, then apply the Cajun seasoning across the skin and exposed meat.
Step 2: Air Chill for 30 Minutes: Place the seasoned drumsticks uncovered in the refrigerator for 30 minutes while you fire up the grill. This short rest helps dry the exterior before the chicken goes over direct heat. For a longer air-dry, my Smoked Lemon Pepper Chicken Wings rest uncovered for 2 hours before cooking.
Step 3: Start Over Direct Heat: Place the seasoned drumsticks over direct heat to develop color and char on the skin and exposed meat. Turn and reposition the drumsticks as needed so they brown evenly without burning.
Step 4: Move to Indirect Heat: Once the drumsticks develop the color you want, move them to the indirect side and maintain the grill at approximately 275-300°F. Continue cooking until the thickest part of the drumsticks reaches 185-195°F, checking beside the bone without touching it.
Step 5: Make Cajun Butter Sauce: While the drumsticks finish over indirect heat, add the unsalted butter, honey, Cajun seasoning, and minced garlic to a small grill-safe pan. Place the pan on the grill and whisk gently as the butter melts until the sauce is smooth and combined. For another whole-chicken cook that uses a finishing stage to build flavor and crisp skin, try my Grilled Spatchcock Chicken.
Step 6: Glaze, Finish & Rest: During the final few minutes of indirect cooking, brush the drumsticks with a light coat of Cajun honey butter. Continue until the thickest pieces reach 185-195°F internally, checking beside the bone without touching it. Transfer the drumsticks to a platter, brush with another light coat of the warm Cajun butter, and rest for 5 minutes before serving.
James’ Grill Master Pro Tips
Dry the Skin First: Pat the drumsticks thoroughly dry before adding the oil and seasoning. Less surface moisture means better browning and crispier skin. Air drying for 30 minutes is crucial.
Use a Small Paring Knife for Better Control: The shorter blade is easier to maneuver around the bone when butterflying than a large chef's knife. Make small, controlled cuts, cut away from your hand, and keep your fingers clear of the blade. Keep the skin attached, so it can brown during grilling.
Watch Individual Pieces: Butterflied drumsticks won't necessarily brown or finish at exactly the same rate. Move individual pieces between zones when needed rather than treating the whole batch identically.
Use Two Heat Zones: Start the drumsticks over direct heat to build color and char, then move them to the indirect side at 275-300°F to finish cooking without burning the exterior. This two-zone works well for my spicy garlic Parmesan chicken wings.
Watch the Honey: Honey can burn quickly over direct heat. Brush on several thin coats during the final minutes rather than covering the chicken with one thick layer.
Rest Before Serving: Give the drumsticks about 5 minutes to rest after grilling, allowing the juices to redistribute before serving.
Cajun Grilled Chicken Drumsticks FAQs
Yes. The Cajun honey butter works well with other dark-meat cuts, including chicken thighs and leg quarters. The cooking time will vary depending on the size and cut.
Pecan, hickory, oak, and cherry all pair well with Cajun-seasoned chicken. Pecan provides a milder smoke, while hickory gives a stronger smoke flavor.
Yes. The Cajun honey butter can be refrigerated for up to 5 days. Rewarm it gently before using so it returns to a brushable consistency.
Store leftovers in an airtight container for up to 4 days, and reheat in a 350°F oven or Air Fryer with a fresh brush of the butter.
More Cajun Inspired Recipes
If you tried this Cajun grilled chicken drumsticks 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!
Cajun Grilled Chicken Drumsticks
Equipment
- Pellet Grill or Smoker
- Charcoal or gas grill (optional alternative)
- Sharp knife
- Instant-Read Thermometer
- Small Saucepan
- Basting Brush
Ingredients
Chicken
- 8 chicken drumsticks butterflied
- 2 tablespoons avocado oil
- 2-3 tablespoons Cajun seasoning your favorite blend
- fresh chopped parsley for garnish
Cajun Honey Butter
- 1/2 cup unsalted butter
- 1/4 cup honey
- 1 tablespoon Cajun seasoning
- 2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper flakes optional
Instructions
Butterfly and Season Drumsticks
- Use a small paring knife to carefully cut alongside the bone and open the meat outward. Pat the drumsticks thoroughly dry with paper towels and lightly coat them with avocado oil and Cajun seasoning across the skin and exposed meat.
Air Chill for 30 Minutes
- Once seasoned, place the drumsticks uncovered in the refrigerator for 30 minutes while you fire up the grill.
Start Over Direct Heat
- Start cooking the seasoned drumsticks over direct heat to develop color and char on the exposed meat and skin, turning and repositioning drumsticks as needed.
Move to Indirect Heat
- Once the drumsticks develop the color you want, move them to the indirect side and maintain the grill at 275-300°F. Continue cooking until the thickest part of the drumsticks reaches 185-195°F, chicken beside the bone without touching it.
Make Cajun Butter Sauce
- While the drumsticks are still on the grill, combine unsalted butter, honey, Cajun seasoning and minced garlic in a grill-safe pan and place it directly on the grill, whisking gently until the sauce is smooth.
Glaze, Finish & Rest
- Brush Cajun honey butter on the drumsticks during the final few minutes of grilling. Transfer to a platter, brush with some more Cajun honey butter sauce and rest for 5 minutes before serving.
Video
Notes
- Butterfly every drumstick and apply the glaze in several thin coats instead of one heavy layer.
- Keep flipping the drumsticks on the grill after you’ve sauced them. Honey can burn quickly.
- Allow the sauced drumsticks to rest for 5 minutes so the juices can redistribute before serving.
Excellent recipe! I will be prepping more of the Cajun Honey Butter for the thighs that I separated to make the drums! It was a well received by my family, which means a do-again-recipe!