Butterflied Chicken Drumsticks with Sweet & Spicy Herb Sauce
Butterflied for maximum flavour. Marinated in Calabrian chilies and yogurt. Grilled to smoky, charred perfection. Finished with a fresh, citrusy herb chili sauce that hits all the right notes—sweet, spicy, and packed with flavour.
Ingredients
Chicken
- 16 chicken drumsticks
Marinade
- 2 cups plain Greek yogurt
- 2 tablespoons Calabrian chili paste adjust to taste
- Zest of 2 lemons
- Juice of 1 lemon
- 4 cloves garlic finely grated
- 1 teaspoon smoked paprika
- 1 teaspoon Korean chili flakes or Aleppo pepper optional
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
Sweet Herb Chili Sauce
- ¾ cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 3 tablespoons fresh lemon juice
- 3 teaspoons honey or maple syrup
- 3 teaspoons Calabrian chili paste
- 3 small garlic cloves finely grated
- 3 tablespoons parsley finely chopped
- 3 tablespoons mint finely chopped
- Salt and pepper to taste
- 1 finger hot red chili finely chopped (adjust for heat preference)
Instructions
Prep & Butterfly Chicken Drumsticks
- Pat Dry: Place each drumstick on a cutting board and pat dry with paper towels.
- Butterfly Drumsticks: Using a sharp knife, slice lengthwise along the side of the bone, starting at the thinner end and cutting toward the thicker end. Do not cut all the way through—just enough to open the drumstick like a book. Gently press to flatten it.
Marinate the Drumsticks
- In a large mixing bowl, whisk together all marinade ingredients until smooth.
- Add the butterflied drumsticks, tossing to coat evenly.
- Cover the bowl with cling wrap (or use an airtight container) and refrigerate for at least 4 hours or preferably overnight for maximum flavour.
Prepare the Sweet Herb Chili Sauce
- In a small bowl or jar, combine all the sauce ingredients.
- Stir or shake well. Let sit at room temperature while the chicken grills to allow flavours to meld.
Remove Chicken from the Marinade
- Remove the drumsticks from the marinade, shaking off any excess marinade then place on a baking sheet with a wire rack.
Set Up the Grill
- Charcoal Arrangement (Two-Zone Fire): Light a charcoal chimney and pour hot coals onto one side of the grill, creating a direct heat zone (hot side) and an indirect heat zone (cool side).
Grill the Chicken
- Start with Indirect Heat: Place the butterflied drumsticks skin-side up on the cooler side of the grill. Cover the grill and cook for about 15 minutes until the internal temperature reaches around 140-145°F (60-63°C). Flip once halfway through.
- Finish Over Direct Heat: Move the drumsticks skin-side down over the hot coals to crisp up, about 3-5 minutes per side, until golden brown and slightly charred.
- Cook until the internal temperature reaches 175-185°F (80-85°C) for juicy, tender meat.
Sauce
- Remove from heat, and brush generously with the Sweet Herb Chili Sauce
Rest and Serve
- Let the drumsticks rest for 5 minutes before serving.
- Serve with extra Sweet Herb Chili Sauce on the side and a yogurt-chili sauce for dipping.
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Video
Notes
Tips for Success
- Butterflying Matters: This step helps the drumsticks cook evenly and absorb more marinade. Use a really sharp knife and take your time.
- Marinate Longer for More Flavour: Overnight marination yields the juiciest, most flavourful chicken.
- Control the Heat: Adjust the Calabrian chili paste to your spice preference. Aleppo pepper or Korean chili flakes add depth without overpowering heat.
- Use a Meat Thermometer: For perfectly cooked chicken, use an instant-read meat thermometer. The drumsticks should reach 180°F for juicy, fully cooked meat.
- Rest Before Serving: Let the grilled drumsticks rest for 5 minutes to lock in the juices.
- Use a Two-Zone Fire: Set up your grill with one side for indirect heat (low-medium) and the other for direct heat(medium-high). This allows the chicken to cook through gently before crisping up over high heat.
- Oil the Grates: Lightly oil the grates with a high-smoke-point oil (like avocado or canola) to prevent sticking.
- Keep the Lid Closed: This helps maintain even heat and prevents flare-ups. Only open to check the temperature or flip the chicken.
- Watch for Flare-Ups: Since drumsticks have skin and some fat, they can cause flare-ups over direct heat. If flare-ups occur, move the chicken back to indirect heat temporarily.
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