Grilled Butterflied Drumsticks in White BBQ Sauce
Regardless of how you season your chicken, butterflying them is the best way to grill drumsticks. This technique gives the drumsticks a wider flat surface area; allowing them to cook through more evenly and taking less time.White bbq sauce is indigenous to Alabama. The tangy mayo-based sauce was invented in 1925 by Bob Gibson of Big Bob Gibson’s Bar-B-Q. This sauce is great on chicken, pork, fish, and smoked meats.
Equipment
- chimney starter
- charcoal
- charcoal grill
- basting brush
Ingredients
- 3 lbs chicken drumsticks
- creole seasoning
- 2 tbsp olive oil
White BBQ Sauce
- 1 cup mayonnaise
- 1/3 cup apple cider vinegar
- 1 lemon juiced
- 2 tbsp horseradish
- 1 tbsp Worcestershire sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp cayenne pepper
Instructions
- Mix all of the white bbq sauce in a bowl and set aside in the refrigerator.
- With a sharp knife, cut straight down the center bone of the drumstick. Carefully cut the meat away from the sides until it lays out flat.
- Rib the drumsticks with olive oil and season with your favorite creole seasoning.
- Let your charcoal turn gray in your chimney starter. Pour in the grill and place on the grate. Place the drumsticks skin side down with. Grill for 5-6 minutes until you get a nice sear.
- Flip over and grill for another 5-6 minutes.
- Brush on a layer of the white bbq sauce. Grill for 2-3 more minutes.
- Flip the drumsticks over. Brush on a layer of the white bbq sauce. Grill for 2-3 more minutes.
- Flip over one more time. Brush on another layer of the white bbq sauce. Place on the grill cover and grill for 2 minutes