Butterflied Chicken Drumsticks with Sonoran White Barbecue S

• total time: 1 hour 25 minutes

Ingredients

1 cup mayonnaise

3 tablespoons apple cider vinegar

2 tablespoons fresh lime juice

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup finely chopped fresh cilantro

12 bone-in, skin-on chicken drumsticks (about 5 1/2 pounds), patted dry

1 tablespoon dark brown sugar

1 tablespoon black pepper

1 tablespoon kosher salt

1 teaspoon paprika

1/4 teaspoon chili powder

1/8 teaspoon ground coriander

Neutral cooking oil, for grill grates

Directions

Make the Sonoran white barbecue sauce: Whisk together all ingredients in a medium bowl. Cover and chill until ready to use.

Make the drumsticks: Place 1 drumstick on a cutting board with the meatiest side down. Make a long cut along 1 side of the bone without slicing all the way through the meat. Insert the knife into the initial incision, cut along the opposite side of the bone, and fold the meat open, laying it flat. Transfer drumstick to a large rimmed baking sheet, and repeat cutting process with remaining drumsticks.

Stir together brown sugar, black pepper, salt, paprika, chili powder, and coriander in a small bowl. Sprinkle seasoning evenly over both sides of drumsticks. Arrange drumsticks, skin sides up, on baking sheet; refrigerate, uncovered, at least 30 minutes or up to 12 hours.

Remove drumsticks and sauce from refrigerator; let stand at room temperature while grill preheats. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour into a mound in center of grill, leaving space around the edges. Place top grate on grill. Arrange drumsticks, skin sides up, on oiled grate in a ring around coals so they cook over indirect heat. Cover and grill, flipping occasionally, until a thermometer inserted into thickest portion of chicken registers 175°F, 25 to 30 minutes.

Brush drumsticks evenly with about 1/3 cup barbecue sauce. Grill until skin is crisp and an instant-read thermometer inserted into the thickest portion of the chicken registers 185°F, about 5 minutes. Serve drumsticks with remaining sauce on the side.

Nutrition

• Calories: 651 kcal
• Total Fat: 48 g
• Saturated Fat: 9 g
• Unsaturated Fat: 0 g
• Cholesterol: 266 mg
• Sodium: 1181 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 48 g