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In this Delicious Peri Peri butterflied chicken drumstick recipe video, we will teach you how to make the this viral butterflied chicken drumstick recipe. These BBQ chicken drumsticks recipe is one that is simple to do and will be perfect meal when you don’t have a lot of time. We cooked these with our ORIGINAL rub using the SNS Grills Kettle grill but it can be done on any grill of your choice. I hope you give these delicious and easy butterflied chicken drumsticks recipe a try because I know you are going to love it!
To get started with this butterflied chicken drumstick recipe the first thing you will need to do is take a sharp knife and slice down along the bone of the chicken drumstick. Once it’s sliced down the middle, take your knife and continue to slice the meat away from both sides of the drumstick so that it forms what looks like two wings and is laying more flat. Once all your drumsticks are butterflied, apply some garlic infused olive oil to the outside and then apply your favourite BBQ rubs you would use for chicken. On ours we used out Original rub which has a little more sugar in the rub so that the spice of the peri peri becomes a bit more balanced. With everything all seasoned and ready for the grill, place the chicken drumsticks onto the charcoal grill opposite the Slow ‘N Sear. Next, add in a small piece of hardwood for a bit of smoky flavor and then close the lid and begin cooking at around 325F. After about 20 minute of cooking, open up the grill and flip the chicken so that both sides get nice color formation. At this time while the grill is open start making your simple peri peri butter sauce by adding your peri peri sauce, butter, and a bit of BBQ rub into a skillet. Place that into the grill so that the butter melts and then mix it together to form a silky smooth sauce that will be used near the end of the cook. After another 20 minutes of cooking, open up the grill again and brush on your peri peri sauce onto both sides of your butterflied chicken drumsticks and the close the lid and continue to cook until they reach an internal tempreture of around 165F. The last step is to sear the drumsticks over the direct fire. I like to do this once the drumsticks reach 165F so that the sear not only increased the tempreture to around 185F but also to get some nice crispy chard bits on the chicken which adds some great flavour to the chicken. To do this simply spin the grate so that the chicken is directly over the coals. Make sure not to walk away as the chicken will only take about 30 seconds per flip until you have your preferred color and doneness. Sauce between each flip to maximize the layers of flavour and before you know it, the chicken drumsticks will be done and ready to for the feast! STEP #11STEP #22STEP #33STEP #44STEP #55
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To get started with this butterflied chicken drumstick recipe the first thing you will need to do is take a sharp knife and slice down along the bone of the chicken drumstick. Once it's sliced down the middle, take your knife and continue to slice the meat away from both sides of the drumstick so that it forms what looks like two wings and is laying more flat.
Once all your drumsticks are butterflied, apply some garlic infused olive oil to the outside and then apply your favourite BBQ rubs you would use for chicken. On ours we used out Original rub which has a little more sugar in the rub so that the spice of the peri peri becomes a bit more balanced. With everything all seasoned and ready for the grill, place the chicken drumsticks onto the charcoal grill opposite the Slow 'N Sear. Next, add in a small piece of hardwood for a bit of smoky flavor and then close the lid and begin cooking at around 325F.
After about 20 minute of cooking, open up the grill and flip the chicken so that both sides get nice color formation. At this time while the grill is open start making your simple peri peri butter sauce by adding your peri peri sauce, butter, and a bit of BBQ rub into a skillet. Place that into the grill so that the butter melts and then mix it together to form a silky smooth sauce that will be used near the end of the cook.
After another 20 minutes of cooking, open up the grill again and brush on your peri peri sauce onto both sides of your butterflied chicken drumsticks and the close the lid and continue to cook until they reach an internal tempreture of around 165F.
The last step is to sear the drumsticks over the direct fire. I like to do this once the drumsticks reach 165F so that the sear not only increased the tempreture to around 185F but also to get some nice crispy chard bits on the chicken which adds some great flavour to the chicken. To do this simply spin the grate so that the chicken is directly over the coals. Make sure not to walk away as the chicken will only take about 30 seconds per flip until you have your preferred color and doneness. Sauce between each flip to maximize the layers of flavour and before you know it, the chicken drumsticks will be done and ready to for the feast!
gilakas’la / čɛčɛ haθɛč
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