Grilled Butterflied Chicken Drumsticks with Chipotle Ranch
Make Grilled Butterflied Chicken Drumsticks with Chipotle Ranch for juicy, smoky chicken with crispy skin, bold chipotle seasoning, and a creamy homemade 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.
Nutrition
Calories: 545kcalCarbohydrates: 12gProtein: 30gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 16gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 171mgSodium: 2439mgPotassium: 548mgFiber: 2gSugar: 7gVitamin A: 1498IUVitamin C: 9mgCalcium: 105mgIron: 2mg
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