Pellet Grill Butterflied Chicken Legs

This Pellet Grill Butterflied Chicken Legs recipe is a quick and delicious way to get crispy chicken legs each time. 

Needing a fast weeknight dinner or the perfect recipe to serve at a get-together? Look no further.

There is no doubt that food prices have gone through the roof, especially meat prices, so the obvious solution is to look for deals on second cut meats like drumsticks instead of wings and breasts.

Luckily, chicken legs haven’t gone up near as much as a some other cuts of meat.

Chicken legs are simple to make and hold a delicious flavor when butterflied and smoked on a pellet grill. 

You can season with any spice rub you like but avoid rubs with a lot of brown sugar because they tend to burn when cooking at high temperatures.

There is no need to set these chicken legs out at room temperature so keep them in the fridge until its time to cook.

Can I use Chicken Thighs?

I recommend sticking with chicken legs for this recipe. Chicken legs are perfect for feeding a large group of people, especially since they’re easy to grill and cook quickly.

They are also one of the most affordable cuts of meat right now. For people on keto, they have the perfect fat-to-protein ratio, and they’re close to zero carbs. Plus, they’re absolutely delicious. 

What is Butterflying?

Butterflying refers to slicing and flattening out the meat allowing the meat to cook evenly and adding more flavor.

For chicken legs, this means slicing the meat with a sharp knife, revealing the bone inside. This is ideal for getting the perfect crispiness. 

The reason you butterfly chicken drumsticks is the same reason you would spatchcock chicken or butterfly a chicken breast.

Why should I butterfly my chicken legs?

I recommend butterflying your chicken legs for two reasons. The first is to allow the chicken legs to cook faster and evenly.

The second is to create more surface area for the dry rub. 

Can I make these butterflied chicken legs in the air fryer?

Of course! Air fry at 350 degrees for 30 minutes, but be sure to flip halfway through.

The whole goal of buterflying the flavorful chicken drumsticks is to create a larger surface area so they have much less cooking time and still have crispy skin.

Another rule of thumb is not to overlap the chicken – this will cause the chicken not to cook evenly.

Be sure to check the chicken with a meat thermometer to see if it hits at least 165 degrees but I prefer to cook. dark meat to 185 for tenderness.

If it does, your chicken is ready! If not, keep it in there for a few minutes longer. 

What should I serve with my Pellet Grill Butterflied Chicken Drumsticks?

The great thing about this recipe is that you can serve it with just about anything! These cheaper cuts of chicken are perfect for a large get-togethers since they are very cost-effective.

I like to serve mine with a coleslaw, Smoked Mac & cheese or some Grilled peaches for something sweet.

Ingredients: 

Chicken Legs: You can find affordable chicken legs at your local grocery store or the meat counter!

You could also by chicken quarters and separate the drum sticks and thighs for variety.

Avocado Oil: I recommend using avocado oil because of its high smoke point. but olive oil will do fine in a pinch.

BBQ Dry Rub: You can make your own BBQ dry rub or use a store-bought one. 

BBQ Sauce: There are so many different options for bbq sauce. Choose your favorite or spice it up with some buffalo sauce.

How to Make Pellet Grill Butterflied Chicken Legs: 

First, preheat the Pellet Grill to 350 Degrees F.

Then, pat the chicken legs dry using a paper towel and make two vertical cuts running along each side of the bone so that the bone is exposed and the sides are butterflied open.

Next, coat the chicken legs with avocado oil, then season on all sides with your favorite dry rub.

Place the drumsticks on the grill skin side up for about 15 minutes before flipping over and cooking for another 15 minutes. 

Once the chicken has reached an internal temperature of 165 degrees F., baste with bbq sauce and cook for about 5 minutes.

Flip one last time, basting the other side, and cook for a final 5 minutes before serving.

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