Butterflied Drumsticks on the Grill | Alabama White Sauce Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Put on food safe gloves to handle raw chicken.

Lay the drumsticks out with the meaty side on top.

Make a cut down the middle of the drumstick to butterfly it open, cutting alongside the bone but not cutting it off.

Trim the meat to expose more surface area for flavor.

Season the drumsticks with Tina Cannon's European blend, Honky Tonk Nashville hot seasoning, and Jacobson's garlic salt, mixing them well to coat the chicken.

Place the seasoned drumsticks in the refrigerator to dry out the skin for crispy texture.

Prepare the Alabama white sauce by combining 1/2 cup of blue top Hellman's mayonnaise, 1/4 cup of water, 2 tablespoons of apple cider vinegar, 1/4 teaspoon of lemon juice, 1/2 teaspoon of prepared horseradish, 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/8 teaspoon of cayenne pepper, and 1 tablespoon of sugar in a bowl and mix until combined.

Refrigerate the white sauce to let the flavors meld.

Grill the drumsticks skin side up for about 5 minutes, then check for doneness.

Flip the drumsticks over to cook the other side, moving them around on the grill to ensure even cooking.

Continue grilling for a total of about 10 to 15 minutes, flipping occasionally to avoid burning and ensure even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens