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–+ servings
smoked chipotle chicken

Grilled Chicken Legs Recipe

James Brown
Butterflied chicken drumsticks coated in a smoky chipotle dry rub, seared over direct heat, then smoked over hickory at 325°F. Served with a homemade chipotle ranch dipping sauce.
Servings 4 people
Calories 545 kcal
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Prep Time 15 minutes
Cook Time 28 minutes
Marinating Time (Optional) 1 hour
Total Time 43 minutes

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
 

  • Combine kosher salt, chipotle powder, chili powder, garlic powder, onion powder, cayenne, black pepper, smoked paprika, and brown sugar in a bowl. Mix until evenly distributed.
  • Butterfly each drumstick by making a lengthwise cut along the bone. Open it flat like a book without cutting all the way through. Pat dry with paper towels.
  • Generously coat each butterflied drumstick with the dry rub on all surfaces. Let sit 30-60 minutes, or refrigerate uncovered up to 4 hours for crispier skin.
  • Prepare grill for direct heat. Sear butterflied drumsticks 90-120 seconds per side until charred. Then set up grill for indirect cooking at 325°F. Add hickory wood chunks.
  • Move seared drumsticks to indirect heat. Close lid and smoke until internal temperature reaches 165-180°F, approximately 20-25 minutes.
  • Combine mayo, sour cream, buttermilk, lemon juice, herbs, seasonings, and diced chipotle pepper. Stir well and refrigerate until serving.
  • Remove drumsticks from grill. Serve with chipotle ranch dipping sauce on the side or pre-dunk each leg before plating.

Notes

Grill Master Tip: I butterfly every drumstick before it hits the grill. It takes 10 seconds per leg and solves the biggest grilled chicken legs problem: uneven cooking. The flat shape cooks uniformly and absorbs more smoke.
Heat Level: For milder heat, reduce cayenne to 1/2 teaspoon and chipotle powder to 1 teaspoon. The smoked paprika and hickory carry the smoky flavor independently.
Make-Ahead Sauce: Make the chipotle ranch 2+ hours ahead for best flavor. It keeps 5 days in the fridge and improves after the first day.

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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