How to butterfly chicken drumsticks
Whether you choose to marinate, brine, batter your chicken, or skip those steps entirely, butterflying your drumsticks is an excellent way to ensure they cook quickly and evenly on the grill. Once you get the technique down, you can butterfly a dozen legs in just a few minutes. Start by patting each leg dry, making sure to dispose of the paper towels properly to prevent surface contamination. Position the meaty end of the drumstick facing you, gripping the bony joint firmly. With a knife, carefully slice down the center of the leg to the bone, as if you were halving it lengthwise, similar to butterflying a lobster tail.
Next, make smooth, firm cuts along each side of the bone until you've separated about three-quarters of the meat from it, but be careful not to cut all the way through. Open the meat so it lays flat; it should resemble wings or a triangular shape down to the end joint. With the skin side facing down, season the interior, then flip it over and season the skin. Be sure to wash your hands and all surfaces thoroughly, and you’ll be ready to grill.
Cooking your butterflied chicken drumsticks
The advantages of butterflying your drumsticks are twofold: Firstly, it increases the surface area for seasoning and achieving a crispy texture. Secondly, it shortens the cooking time. A standard grilled chicken drumstick typically takes 25 to 30 minutes, and it's essential to check the internal temperature with a meat thermometer (it should register 165 degrees Fahrenheit near the bone). The flatter shape also promotes even grilling and creates a delightful char on both sides.
Begin by preheating a clean grill to medium-high heat (around 400 degrees Fahrenheit). Place the drumsticks with the flayed side down, close the lid (to avoid one of the common mistakes people make when grilling chicken), and cook for about three to four minutes until they are beautifully browned. Flip them over and repeat the process. At this stage, you can either start applying sauce and flipping the drumsticks with the lid open until fully cooked (approximately 10 minutes) or transfer them to indirect heat (either on the side of the grill away from the flames or on a shelf), close the lid, and cook for 12 to 15 minutes, flipping and saucing two or three times. Always double-check with a meat thermometer to ensure they are cooked perfectly. The final result is a well-seasoned, easy-to-eat, juicy drumstick — or perhaps three, if you’re feeling hungry!
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