Grilled Gochujang Butterflied Drumsticks
Crispy, juicy, smoky, and dripping in spicy-sweet gochujang goodness. The butterflied cut means more crispy edges and maximum flavour in every bite. Grill ‘em for that smoky char or bake, then finish under the broiler for the perfect caramelized glaze. Either way, these drummies WILL be devoured!
Ingredients
- 16 chicken drumsticks
- Korean red chili pepper flakes a combination of red pepper flakes and salt
Gochujang Sauce
- ¼ cup soy sauce
- ¼ cup gochujang
- ¾ cup mirin or other rice wine
- 6 to 8 tablespoons sugar to taste
- 12 cloves garlic minced
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
Instructions
Make the Gochujang Sauce
- In a bowl, combine soy sauce, gochujang, mirin, sugar, garlic, sesame seeds, and sesame oil. Mix well until smooth. Reserve ½ the sauce for serving and set aside.
Prep & Butterfly the Drumsticks
- Pat Dry: Place each drumstick on a stable cutting board and pat dry with paper towels.
- Butterfly: Using a sharp knife, carefully slice lengthwise along the bone—starting from the thinner part and cutting toward the thicker end—without cutting all the way through. Open the drumstick like a book, then press gently to flatten it evenly.
- Season: For an extra sprinkle Korean red chili pepper flakes on both sides of the butterflied drumsticks.
Grill the Drumsticks
- Preheat: Set up your grill with a two-zone fire—direct heat on one side and an indirect zone on the other. Preheat the grill to low on the indirect side.
- Initial Cooking: Place the drumsticks, cut side down, over indirect heat. Grill for about 30 minutes, turning occasionally, until the internal temperature reaches 155°F.
- Sauce & Finish: Brush the drumsticks generously with the reserved gochujang sauce. Move them to the direct heat zone and grill for an additional 5–10 minutes, flipping as needed, until the sauce sets, the edges char slightly, and the internal temperature reaches 175–180°F.
Serve
- Remove the drumsticks from the grill and let rest for 5 minutes. Serve them hot, with the reserved sauce for dipping or drizzling over the drumsticks.
- Pair these drumsticks with a crisp Asian slaw, a Korean Green Salad, GrilledGochujang Mushrooms or grilled vegetables for a complete meal. They’re also fantastic served with steamed white rice or noodles.
Please Leave a Review
- If you try this recipe, please leave a review letting us know how it was! Each review helps so much! Thank you, Elaine & James
Video
Notes
Mini King Oyster Mushrooms
The mini king oyster mushrooms were skewered and drizzled with olive oil. Grilled and sauced at the end of the cook, set aside until the rest of the meal was finished.
Chef Tips
- Even Flattening: When butterflying the drumsticks, use a gentle, even pressure to ensure the meat cooks uniformly.
- Preheat Your Grill: A properly preheated grill ensures a consistent temperature, which is crucial for even cooking.
- Resting is Key: Allow the drumsticks to rest after grilling. This step helps the juices redistribute for a moist and tender bite.
- Adjusting Heat: If you like extra spice, feel free to add a little more gochujang or chilli flakes.
Tried this recipe?Let us know how it was!