Butterflied chicken legs are an excellent choice for the grill. By splitting the drumstick meat away from the bone and flattening it, you reduce cooking time and create more surface area for a flavorful dry rub and sticky barbecue sauce. The result is juicy meat, crisped edges and a quick, crowd-pleasing weeknight dinner.
These smoky, butterflied drumsticks brushed with a sweet-and-tangy barbecue sauce pair beautifully with classic sides like potato salad and grilled creamed corn. The technique works with any drumstick recipe and is especially helpful when you want even cooking and plenty of surface for seasoning and glaze.
Ingredients Needed For Butterflied Chicken Legs
- Chicken legs (drumsticks)
- Olive oil
- Sweet garlic and onion rub
- Sweet and tangy BBQ sauce
Step By Step Directions
STEP 1 Remove the chicken from the packaging and pat each piece dry with paper towels. Dry skin helps the rub and sauce adhere and improves browning.
STEP 2 Butterfly the drumsticks: using a sharp knife, cut down along the length of the leg beside the bone and through the tendons. Work carefully and pull the meat away from the bone, then press it flat so the leg lays open. This creates even thickness for faster, more consistent cooking.
STEP 3 Lightly brush or spray both sides of the flattened drumsticks with olive oil, then sprinkle the garlic and onion rub generously over all surfaces. Gently press the rub into the meat to adhere.
STEP 4 Prepare the grill for indirect cooking and bring it to about 350°F. Use hickory or pecan wood for a subtle smoky flavor if you have it available.
STEP 5 Place the legs over indirect heat, close the lid, and cook for 8–10 minutes to start the cooking process and set the rub.
STEP 6 Flip the chicken, baste the top with a generous layer of barbecue sauce, and close the grill. Cook for another 5 minutes to allow the sauce to set.
STEP 7 Flip once more and brush with a thicker coat of BBQ sauce. Continue cooking for an additional 5–10 minutes. Use an instant-read thermometer to check doneness; the meat is ready when it reaches 175–180°F at the thickest part.
STEP 8 Remove the drumsticks from the grill and serve immediately. Letting them rest briefly will allow juices to redistribute and the glaze to firm up slightly.
How to Store and Reheat
Store leftovers wrapped tightly in plastic wrap or sealed in a zip-top bag in the refrigerator for up to three days. For best texture when reheating, place the drumsticks on a lined baking sheet and warm in a 350°F oven for 10–12 minutes, or until heated through. Brush with extra sauce before serving if you like a fresh glaze.
More Grilled Chicken Ideas
- Hot honey boneless wings — boneless pieces coated in a sweet-and-spicy honey sauce make a great appetizer or party snack.
- Grilled half chicken — split a whole chicken in half, brine briefly, and rub with a simple spice blend for a satisfying main dish.
- Coca-Cola chicken — a quick weeknight option where a soda-based sauce adds sweetness and caramelization to tenders or thighs.
- Spicy chicken brine — brining whole birds or pieces adds moisture and bold flavor before grilling.
Whether you call them drumsticks or chicken legs, butterflying drumsticks is a simple technique that improves cooking time and flavor. The open shape takes on smoke and sauce beautifully, delivering tender meat and a caramelized exterior that everyone loves.
This method has become popular across social platforms because it combines speed and flavor without complicated prep. Try it the next time you fire up the grill — it’s a technique worth keeping in your regular rotation.
Ingredients
- 8–9 chicken drumsticks
- 3 tablespoons olive oil
- 3 tablespoons sweet garlic and onion rub
- 1 cup sweet and tangy BBQ sauce
Instructions
- Prepare the grill for indirect heat and bring it to 350°F, adding hickory or pecan for smoke if desired.
- Remove chicken from packaging and pat dry.
- Butterfly each drumstick by cutting along the bone, freeing the meat and flattening the leg.
- Brush or spray both sides with olive oil and season with the garlic and onion rub.
- Grill over indirect heat with the lid closed for 8–10 minutes.
- Flip, baste with BBQ sauce, and cook another 5 minutes. Flip again, add a thick layer of sauce, and cook until internal temperature reaches 175–180°F, about 10–15 more minutes total.
- Remove from grill and serve immediately.
Notes
Leftovers keep in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes on a lined baking sheet. Add extra sauce when reheating if desired.
If you try this recipe, leave a comment and let others know how it turned out — feedback helps home cooks discover simple, reliable grilling techniques.