Butterflied Chipotle Chicken Drumsticks
Butterflying the drumsticks gives your so much more surface area for flavour.
Prep: 15 minutes | Cook: 30 hours | Total: 45 minutes | Serves: 4
Ingredients:
8-12 Chicken Drum Sticks
Spanglish Asadero Chipotle Rub
Spanglish Asadero All Purpose Rub
Alabama White Sauce:
1 Cup Mayonnaise
1/4 Cup Apple Cider Vinegar
1 Tbsp Brown Sugar
1 Tbsp Mustard
1 tsp Horseradish
1 tsp Lemon Juice
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
Special Equipment:
Sharp Knife
Instant Read Thermometer
METHOD:
Step 1
Preheat the bbq and set it up for two zone cooking. For this cook, I’m using my Weber Mastertouch Kettle.
Step 2
To make the Alabama White sauce, add all the ingredients to a bowl and whisk well to combine. Pour into a jar, and pop into the fridge until needed. The sauce gets better as the flavours get to know each other.
Step 3
To butterflying the drums. Using a sharp knife, run the tip of the blade down either side of the bone. About half way through the meat. Then using your fingers, push the meat apart and flatten.
Step 4
Season liberally with a mix of both the Spanglish Asadero Chipotle and All Purpose rub, patting the rub into each drum.
Step 5
Grill the chicken over the hot zone, flipping every couple of minutes, building colour and char. Once the desired colour has been achieved, move to the indirect zone and cook with the lid down until the chicken reaches an internal temp of 165F/74C.
Step 6
Once the chicken has finished cooking, remove from the heat and give it a good deep dunk into the Alabama White, you can never have enough sauce.