Butterflied Chicken Drumsticks with Sonoran White Barbecue Sauce

If you’re looking for a delicious grilling recipe that delivers crispy skin, juicy meat, and bold flavors, these Butterflied Chicken Drumsticks with Sonoran White Barbecue Sauce are an excellent choice. Butterflying the drumsticks helps them cook evenly while creating more surface area for a perfectly charred finish. Paired with a creamy, tangy white barbecue sauce, this dish is ideal for summer cookouts, family dinners, or weekend barbecues.

Ingredients

For the Chicken

• 10 chicken drumsticks
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)
• Juice of 1 lime

For the Sonoran White Barbecue Sauce

• 1 cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared horseradish (optional)
• 1 teaspoon honey
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 tablespoon fresh lime juice
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro

How to Butterfly the Drumsticks

Using a sharp knife or kitchen shears, cut lengthwise along one side of each drumstick down to the bone. Open the meat slightly and flatten it with your hands. This technique helps the chicken cook faster and more evenly while producing crispier skin.

Prepare the Marinade

In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, cayenne pepper, and lime juice.

Add the butterflied drumsticks and coat thoroughly. Cover and refrigerate for at least 30 minutes, or for up to 4 hours for deeper flavor.

Make the White Barbecue Sauce

In another bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, horseradish, honey, garlic powder, smoked paprika, lime juice, cilantro, salt, and pepper until smooth.

Refrigerate until ready to serve.

Grill the Chicken

Preheat your grill to medium heat (about 375–400°F / 190–205°C).

Lightly oil the grill grates.

Place the drumsticks skin-side down and cook for 8–10 minutes. Flip and continue grilling for another 8–10 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Move the chicken over direct heat for the final 2–3 minutes to crisp the skin.

Serve

Arrange the grilled drumsticks on a serving platter.

Serve with a generous bowl of chilled Sonoran White Barbecue Sauce for dipping or drizzle the sauce lightly over the chicken just before serving.

Garnish with chopped cilantro and fresh lime wedges.

Tips for Perfect Grilled Drumsticks

• Butterflying helps the chicken cook evenly and reduces grilling time.
• Let the chicken rest for 5 minutes before serving to retain its juices.
• Use a meat thermometer to ensure the chicken is fully cooked.
• Prepare the sauce several hours ahead for even better flavor.
• Pair with grilled corn, roasted vegetables, potato salad, or coleslaw.

Nutrition (Approximate Per Serving)

• Calories: 420
• Protein: 29g
• Fat: 30g
• Carbohydrates: 5g
• Fiber: 1g

Final Thoughts

These Butterflied Chicken Drumsticks with Sonoran White Barbecue Sauce combine smoky grilled flavor with a creamy, tangy dipping sauce that perfectly complements the crispy chicken. Easy to prepare and packed with bold summer flavors, this recipe is guaranteed to become a favorite at your next backyard barbecue or family gathering.