These BBQ Grilled Butterflied Chicken Drumsticks are a backyard-weeknight hero: juicy, smoky, and perfectly sauced. Using butterflied drumsticks ensures quick, even cooking and crispy skin where you want it. This rendition keeps things simple—just drumsticks, a punchy BBQ rub, a touch of oil, and a sticky honey-BBQ glaze—so the grill and the chicken shine. Whether you’re feeding a crowd or craving something comforting, this method delivers reliably delicious results.

Ingredients

▢1.5LB chicken drumsticks aka chicken legs, bone-in with skin on or off (about 8 chicken drums)
▢2tbsp BBQ rub any chicken bbq seasoning will work, too, as much as you’d like
▢1tbsp olive oil
▢2tbsp BBQ sauce
▢1tbsp honey
▢1tsp cilantro fresh chopped (optional, for serving)

Why butterflied drumsticks?

Butterflying drumsticks flattens them so they cook evenly and more quickly while exposing more skin to the heat for that coveted crispness. You still get the deep flavor that comes from bone-in meat, but with simpler timing and less guesswork. This technique is fast to learn and makes grilling at-home feel a little more professional.

Prep tips

Pat the drumsticks dry before seasoning so the rub adheres and skin crisps.
If you prefer skin-on, leave it; if you prefer less fat, remove it. The recipe accommodates either choice.
Room temperature chicken grills more evenly, so let the drumsticks sit out for 15–20 minutes before cooking if they were refrigerated.

Equipment

Sharp chef’s knife or kitchen shears for butterflying
Grill (gas or charcoal) with lid
Brush or small bowl for glaze
Tongs and an instant-read thermometer

Step-by-step directions

Butterfly the drumsticks: Place a drumstick on a cutting board with the joint facing you. Use a sharp knife or kitchen shears to slice down along the bone, cutting through the meat and skin without removing the bone. Open the drumstick so it lies flatter. Repeat with all drumsticks. This creates more surface area for seasoning and faster, even cooking.
Season: Pat the butterflied drumsticks dry with paper towels. Drizzle 1tbsp olive oil over the chicken and rub it in so the surface is lightly coated. Sprinkle 2tbsp BBQ rub evenly over all pieces, pressing it gently so it adheres. Use as much additional seasoning as you’d like, but keep the 2tbsp as the base amount.
Preheat the grill: Light your grill and set it up for medium-high heat. You want a hot cooking surface for good sear and crisping. If using a charcoal grill, bank the coals to one side to create a two-zone fire for flare-up control. Aim for a grill surface temperature around 400–450°F (200–230°C).
Start grilling: Place the drumsticks skin-side down over direct heat. Sear for 4–5 minutes without moving them so the skin can blister and crisp. Watch for flare-ups; move pieces briefly to a cooler area if flames touch the chicken.
Finish over indirect heat: After the initial sear, move the drumsticks to indirect heat (the cooler side of the grill). Close the lid and cook for 10–15 minutes, turning once halfway through, until the internal temperature reaches 165°F (74°C) when measured near the bone. Cooking time varies with grill temperature and drumstick size—use an instant-read thermometer for accuracy.
Make the glaze: While the chicken cooks, whisk 2tbsp BBQ sauce with 1tbsp honey in a small bowl. This sticky glaze will caramelize quickly, so timing is important.
Glaze and crisp: With 3–5 minutes left of cooking time, brush the glaze onto the drumsticks and return them to direct heat for a final 1–2 minutes per side to caramelize the sauce. Keep a close eye to prevent burning.
Rest and serve: Transfer the drumsticks to a platter and let them rest for 5 minutes so juices redistribute. Sprinkle 1tsp chopped cilantro over the top if using. Serve warm with extra BBQ sauce on the side for dipping.

Serving suggestions

These BBQ Grilled Butterflied Chicken Drumsticks pair beautifully with crisp coleslaw, grilled corn, or a light cucumber salad. For starch, choose grilled potatoes, rice pilaf, or warm flatbreads to soak up any extra glaze. A simple green salad with lemon vinaigrette brightens the plate and balances the smoky-sweet flavors.

Make-ahead and storage

Refrigerate leftover drumsticks in an airtight container for up to 3 days.
Reheat gently in a 350°F oven until warmed through, or crisp briefly on a hot grill over direct heat.
You can prepare the butterflied drumsticks and season them up to 24 hours ahead, refrigerated and covered. Bring them to room temperature before grilling for even cooking.

Notes and variations

If you don’t want to butterfly, you can grill whole drumsticks; increase total cooking time and use the thermometer to ensure doneness.
Swap honey for maple syrup for a more complex sweetness.
For an herby twist, mix a tablespoon of chopped parsley into the glaze or sprinkle extra herbs on the finished chicken.
Adjust the amount of BBQ rub to taste—this recipe lists 2tbsp as the base but allows for more if you like stronger seasoning.

Why this works

Butterflying exposes more surface area, so the grill’s heat can render fat and create crisp skin quickly. The initial high-heat sear locks in juices and builds flavor through Maillard browning. Moving to indirect heat finishes the cook without charring, and the final sticky glaze adds glossy sweetness that caramelizes just enough to be irresistible.

Enjoy these BBQ Grilled Butterflied Chicken Drumsticks on a sunny afternoon or as the centerpiece of an easy weeknight meal. They’re straightforward, crowd-pleasing, and perfect for anyone who loves bold, grilled flavor.

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BBQ Grilled Butterflied Chicken Drumsticks

Butterflied chicken drumsticks grilled over high heat and finished with a honey BBQ glaze for juicy, charred results.

Prep Time10

Cook Time15

Total Time25

Servings: 2 servings

Ingredients

1.5 lb chicken drumsticks (butterflied), bone-in, skin on or off (about 8 drumsticks)
2 tbsp BBQ rub any chicken BBQ seasoning
1 tbsp olive oil
2 tbsp BBQ sauce
1 tbsp honey
1 tsp fresh cilantro chopped, optional for serving

Instructions

Pat the drumsticks dry with paper towels. Place each drumstick meat-side up and, using a sharp knife, slice down toward the bone to separate the meat from the bone, keeping the bottom of the meat attached to the bone; open the meat and make small cuts around the bone as needed, then flip each leg and press down to flatten to an even thickness (butterflying).
Season both sides of the butterflied drumsticks evenly with the BBQ rub and rub it into the meat.
Drizzle the olive oil over the chicken and brush or rub to lightly coat to help prevent sticking.
In a small bowl, whisk the BBQ sauce and honey together and set aside.
Preheat a gas or charcoal grill to high, about 500°F (260°C).
Place the butterflied drumsticks meat-side down directly over the heat with the grill lid closed and cook for 5 minutes to develop grill marks.
Flip the drumsticks, brush the meat side with the honey-BBQ mixture, close the lid, and continue grilling for another 5–10 minutes until the internal temperature reaches 165–175°F (74–79°C).
If the exterior is charring before the chicken reaches temperature, move the pieces to indirect heat or a higher grate away from direct flame and continue cooking until done.
Remove the drumsticks from the grill, let rest briefly, and sprinkle with chopped cilantro before serving if desired.