Grilled Butterfly Chili Oil Chicken Drumsticks

Grilled butterfly chili oil chicken drumsticks are packed with bold flavors and crispy skin. By butterflying the drumsticks, you increase the surface area for better seasoning coverage and achieve a deliciously crispy texture. Tossed in a homemade chili oil infused with shallots, garlic, and Korean chili flakes, this dish offers the perfect balance of heat and flavor. Whether you’re grilling for a family dinner or a backyard barbecue, this easy-to-follow recipe will have everyone asking for more.

Why butterfly chicken drumsticks?

Butterflying chicken drumsticks means cutting them open and laying them flat to create a larger surface area. This technique allows for more even cooking, better seasoning coverage, and crispier skin. It also helps the chicken cook faster while locking in juiciness.

What makes homemade chili oil special?

Homemade chili oil brings out a rich, spicy flavor with deep aromatics from shallots and garlic. The combination of avocado oil and Korean chili flakes creates a perfect balance of heat and texture. Unlike store-bought options, homemade chili oil lets you control the spice level and freshness.

Can I make this dish ahead of time?

You can prepare the chili oil in advance and store it in an airtight container in the refrigerator for up to a week. The chicken drumsticks can also be seasoned and kept refrigerated until ready to grill, making it a convenient option for meal prep.

Ingredients

• For the Chicken:
• 2 pounds chicken drumsticks
• Your favorite poultry seasoning (to taste)

• For the Chili Oil:
• 1/2 cup avocado oil
• 1 shallot, diced
• 6 garlic cloves, diced
• 1 tablespoon chili flakes
• 1/2 cup Korean chili flakes
• 1/4 teaspoon salt

Instructions

Prepare the Chicken: Preheat the grill to 350°F. Lay each chicken drumstick on a cutting board and carefully butterfly it by slicing down the length and spreading it flat. This will increase the surface area for seasoning and ensure even cooking. Pat the chicken dry with a paper towel, season generously with your favorite poultry seasoning on both sides, and place the drumsticks in the refrigerator while preparing the chili oil.

Make the Chili Oil: In a bowl, combine the diced shallot, minced garlic, chili flakes, Korean chili flakes, and salt. Heat the avocado oil in a small saucepan over medium heat until it reaches 325°F. Carefully pour the hot oil over the chili mixture and stir well to combine. Let the chili oil sit for a few minutes to develop its full flavor.

Grill the Chicken: Remove the chicken from the refrigerator and place it on the preheated grill. Grill the drumsticks, turning every 10 minutes to ensure even cooking and crispiness. Continue grilling until the chicken reaches an internal temperature of 165°F, which typically takes about 30-40 minutes.

Toss in Chili Oil: Once the chicken is fully cooked, remove it from the grill and place it in a large bowl. Pour the homemade chili oil over the grilled drumsticks and toss them well to coat evenly. Let the chicken rest for a few minutes to absorb the flavors.

Serve: Arrange the drumsticks on a serving platter and enjoy them hot. Pair with your favorite sides such as coleslaw, grilled vegetables, or a cooling yogurt dip to balance the heat.

Notes

• For extra heat, increase the amount of chili flakes in the oil.
• Store any leftover chili oil in an airtight container and use it as a topping for other dishes like grilled meats or roasted vegetables.
• Ensure the chicken rests before serving to retain juiciness and flavor.