Butterflied Chicken Legs
Butterflied Chicken Legs are the way to go for grilling chicken legs. Split the meat for a quicker cooking time and more surface area for the dry rub and bbq sauce. It's a win-win.
Servings: 4 Servings
Calories: 601kcal
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 a grill fire to 350° using hickory or pecan for smoke flavor.
- Remove chicken from the packaging and pat dry with paper towels.
- Butterfly the Drumsticks: Using a sharp knife, make a cut down the length of the chicken leg against the bone, cutting through the tendons. Pull the meat away from the bone, flattening it out.
- Spray or brush both sides with olive oil and sprinkle with garlic and onion rub.
- Grill chicken over indirect fire with the grill closed about 8 - 10 minutes.
- Flip the chicken again, basting with BBQ sauce in a thick layer. Continue to cook another 10- 15 minutes until chicken reaches 175- 180° using a digital meat thermometer.
- Remove from the grill and serve immediately.
Notes
Store leftover bbq drumsticks wrapped in plastic wrap or in a zip top bag in the refrigerator up to 3 days.
Reheat on a lined baking pan in a 350° oven for 10- 12 minutes or until heated through. Brush with additional sauce if desired.
Nutrition
Serving: 1g | Calories: 601kcal | Carbohydrates: 32g | Protein: 50g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Cholesterol: 260mg | Sodium: 927mg | Fiber: 1g | Sugar: 25g