Grilled Butterflied Chicken Drumsticks with Alabama White Sauce

Why You’ll Love Grilled Butterflied Chicken Drumsticks with Alabama White Sauce Recipe

I love this recipe because it’s straightforward but delivers big results. The butterflied drumsticks get a great char while staying juicy, and the homemade BBQ seasoning adds layers of sweetness, heat, and smoke. I also enjoy how the Alabama white sauce cools things down and ties everything together beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken:
2-3 lbs Chicken Drumsticks
2 tbsp Canola Oil

BBQ Seasoning:
2 tbsp Brown Sugar
1.5 tbsp Kosher Salt
1 tbsp Garlic Powder
1 tbsp Smoked Paprika
2 tsp Black Pepper
1.5 tsp Onion Powder
1.5 tsp Chile Powder
1 tsp Cinnamon
½ tsp Cayenne

Alabama White Sauce:
2 cups Mayonnaise
½ cup Apple Cider Vinegar
¼ cup Dijon Mustard
⅛ cup Brown Sugar
1.5 tbsp Prepared Horseradish
1 tbsp Hot Sauce
2 tsp Cayenne Powder
2 tsp Honey

Directions

I start by prepping the chicken drumsticks. Using a very sharp knife, I slice lengthwise down one side of each drumstick all the way to the bone. I gently pull the meat apart and separate it from the bone so the drumstick opens up and lays flat, making sure to leave part of the meat attached on the opposite side. I repeat this process for all the drumsticks.

In a bowl, I mix together all the ingredients for the BBQ seasoning. I coat the chicken with canola oil, then season it generously on all sides. I mix everything well, cover the chicken, and place it in the refrigerator to marinate for at least one hour.

I preheat the grill to medium-high heat, around 375°F, setting it up for two-zone cooking.

While the grill heats, I mix all the ingredients for the Alabama white sauce in a bowl until smooth and well combined. I set it aside until serving.

Once the grill is ready, I place the drumsticks over direct heat and cook them for 2–3 minutes per side until they develop a good char. After that, I move them to the cooler side of the grill and continue cooking until they reach an internal temperature of 170°F, which usually takes about 10–15 minutes. I remove them from the grill and let them rest for 1–2 minutes.

Right before serving, I dip each drumstick directly into the Alabama white sauce and serve immediately.

Servings and Timing

This recipe serves 4 people. I spend about 30 minutes on preparation, 45 minutes cooking, and the total time comes to approximately 1 hour and 15 minutes.

Variations

I sometimes adjust the seasoning by increasing the cayenne for more heat or adding smoked chili flakes for extra depth. When I want a sweeter finish, I add a touch more honey to the white sauce.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to three days. To reheat, I warm the drumsticks gently on the grill or in the oven until heated through, and I keep extra sauce on the side for dipping.

FAQs

Why do I butterfly the drumsticks?

I butterfly them so they cook faster and more evenly while getting better grill marks.

Can I marinate the chicken longer?

I sometimes marinate it up to overnight for deeper flavor.

Can I cook these without a grill?

I’ve made them in the oven using a high heat and broiler finish with good results.

How do I know when the chicken is done?

I use a thermometer and make sure the internal temperature reaches 170°F.

Is the white sauce spicy?

I find it mildly spicy, but the heat level is easy to adjust.

Can I make the sauce ahead of time?

I often prepare it a day ahead and store it in the fridge.

What oil works best if I don’t have canola?

I’ve used vegetable oil with no issues.

Can I use chicken thighs instead?

I adjust the cooking time, but the seasoning and sauce work well with thighs too.

Should I rest the chicken before serving?

I always rest it briefly so the juices stay in the meat.

What sides do I serve with this?

I like pairing it with coleslaw, grilled corn, or potato salad.

Conclusion

I turn to these grilled butterflied chicken drumsticks with Alabama white sauce when I want a reliable, crowd-pleasing meal with bold flavor and great texture. The combination of smoky grilled chicken and tangy white sauce makes this a recipe I enjoy serving again and again.