Description
Grilled butterflied chicken drumsticks seasoned with a bold homemade BBQ rub and finished with tangy, creamy Alabama white sauce. Butterflying the drumsticks ensures juicy meat, faster cooking, and excellent grill char, making this a perfect crowd-pleasing outdoor meal.
Ingredients
2–3 lbs chicken drumsticks
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 teaspoons black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons chili powder
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
2 cups mayonnaise
1/2 cup apple cider vinegar
1/4 cup Dijon mustard
1/8 cup brown sugar (for sauce)
1 1/2 tablespoons prepared horseradish
1 tablespoon hot sauce
2 teaspoons cayenne powder (for sauce)
2 teaspoons honey
Instructions
- Using a sharp knife, slice lengthwise down one side of each drumstick to the bone and carefully open the meat so it lays flat, leaving it attached on one side.
- In a bowl, combine all BBQ seasoning ingredients.
- Coat the chicken with canola oil, then season generously on all sides.
- Cover and refrigerate for at least 1 hour to marinate.
- Preheat the grill to medium-high heat (about 375°F) with a two-zone setup.
- In a bowl, whisk together all Alabama white sauce ingredients until smooth. Refrigerate until ready to use.
- Grill drumsticks over direct heat for 2–3 minutes per side until charred.
- Move chicken to indirect heat and cook until internal temperature reaches 170°F, about 10–15 minutes.
- Remove from grill and rest for 1–2 minutes.
- Dip drumsticks into Alabama white sauce just before serving.
Notes
Butterflying helps the drumsticks cook evenly and faster.
Marinate up to overnight for deeper flavor.
Adjust cayenne to control heat level.
Sauce can be made a day ahead.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 620
- Sugar: 9g
- Sodium: 980mg
- Fat: 44g
- Saturated Fat: 8g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 145mg
