Ingredients
Equipment
Method
- Butterfly each drumstick by cutting lengthwise along the bone and opening the meat flat. Press to flatten to about ¾ to 1 inch thickness. Trim excess fat and skin.
- Toss butterflied drumsticks with olive oil, Cajun seasoning, and smoked paprika until all surfaces are coated. Let sit at room temperature 15 to 20 minutes.
- Melt butter in a small saucepan over low heat. Add minced garlic and cook 1 to 2 minutes until fragrant. Remove from heat. Stir in Cajun seasoning, lemon juice, and parsley. Reserve half for finishing.
- Preheat grill to 375 to 400°F for direct cooking, or preheat smoker to 275 to 300°F with applewood or cherrywood.
- Place drumsticks skin-side down on grill or smoker. Grill for 12 to 15 minutes then flip and cook 10 to 15 minutes more. For smoking, cook 15 to 20 minutes per side. Total time: 25 to 35 minutes.
- During the last 10 minutes, baste drumsticks with Cajun butter every 2 to 3 minutes. Cook until internal temperature reaches 175 to 180°F.
- Remove from heat and brush with reserved clean Cajun butter. Let rest 5 minutes. Optionally squeeze lemon juice over top and garnish with parsley. Serve hot.
Nutrition
Notes
Butterfly the drumsticks for faster, more even cooking and crispy skin on both sides. Use a sharp knife and cut along the bone without cutting through it.
Cajun seasoning varies by brand. Adjust amount based on your spice preference. Most contain salt, so taste before adding extra salt.
Smoked paprika is optional but adds depth. Use it even when grilling for extra smoky flavor.
Pull chicken at 175 to 180°F. Dark meat needs higher temp than breast for tender texture. Baste only during the last 10 minutes to prevent butter from burning.
These drumsticks are best served immediately while skin is crispy.