Cajun Grilled Chicken Drumsticks with Cajun Honey Butter
Grilled chicken drumsticks butterflied for crispy skin, smoked at 275°F, then finished over direct heat with a Cajun honey butter glaze.
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 each drumstick by slicing down one side along the bone with a sharp knife, then gently opening the meat without cutting through.
- Pat the drumsticks dry, coat lightly with avocado oil, and season generously on every side with Cajun seasoning, including the opened cut.
- Preheat your pellet grill or smoker to 275°F. Smoke the drumsticks over indirect heat for 25 to 30 minutes.
- While the chicken smokes, warm the butter, honey, garlic, Cajun seasoning, and red pepper flakes in a small saucepan over low heat until smooth.
- Move the drumsticks over direct heat and rotate frequently until the skin chars and crisps.
- Brush thin layers of Cajun honey butter over the chicken during the last several minutes, flipping between coats so the glaze builds without burning.
- Cook until the internal temperature reaches 175°F to 185°F in the thickest part of the meat, away from the bone.
- Brush with one final coat of Cajun honey butter, rest 5 minutes, then top with fresh chopped parsley and serve.
Notes
Grill Master Tip: Butterfly every drumstick and apply the glaze in several thin coats instead of one heavy layer. You'll build a richer glaze while keeping the honey from burning. Store leftovers in an airtight container up to 4 days and reheat at 350°F in the oven or air fryer.