Dr. Pepper BBQ Butterflied Chicken Drumsticks recipe by Paula Stachyra

Reprinted with permission from The Big Book of Barbecue on Your Pellet Grill by Paula Stachyra. Page Street Publishing Co. 2024. Photo credit: Paula Stachyra.

Here is a lip-smacking recipe from Toronto chef/author Paula Stachyra’s new cookbook The Big Book of Barbecue on Your Pellet Grill.

Butterflied chicken drumsticks, also known as spatchcocked chicken drumsticks, are a preparation method for chicken where you cut along the bone to open the meat and flatten the chicken. This allows the meat to cook evenly and faster and creates more surface area for the dry rub and sauce. I first saw this butterflied cooking method on social media from home cooks that pan fried the chicken. This method quickly became popular amongst grill enthusiasts. The drumsticks are grilled to perfection, resulting in juicy, tender and flavorful chicken with crispy skin, and are then coated in a sweet and tangy sauce made with Dr. Pepper soda, ketchup, vinegar, Worcestershire sauce and a variety of spices. These drumsticks are perfect for a summer BBQ, game day party or any casual gathering with friends and family.

Servings: 4–6

Pellets: Cherry, Apple,Pecan or Maple

Chicken

12 (3-lb [1.4-kg]) chicken drumsticks

2 cups (480 ml) Dr. Pepper soda

½ cup (96 g) your favorite BBQ rub (I used Pit Boss SweetHeat Rub)

Dr. Pepper® BBQ Sauce

1 (12-oz [340-g]) can Dr. Pepper soda

2 cups (480 g) ketchup

2 tbsp (32 g) tomato paste

¾ cup (252 g) honey

2 tbsp (18 g) brown sugar

½ tsp paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp chili powder

Salt and pepper, to taste

1 tbsp (15 ml) Worcestershire sauce

2 tbsp (30 ml) apple cider vinegar

Butterfly the drumsticks. First, use a sharp paring knife to make one parallel cut along the bone from the top of the drumstick to the bottom. This will help open the meat. Next, make two cuts, one on each side of the bone. Use one hand to pull back the meat while using the other hand to make the cuts. Don’t cut all the way through the meat. Once all the cuts are made, you should see the chicken bone with the chicken meat flaps on each side. Flip the chicken drumstick over so that the skin is facing up, and press down with your hand to flatten the meat. Place the chicken drumsticks in a shallow glass baking dish or large plastic container, and pour in enough Dr. Pepper to cover the chicken. Cover and refrigerate it for 2 hours or overnight, for enhanced flavors.

In a medium saucepan over medium heat on the stovetop, combine the Dr. Pepper, ketchup, tomato paste, honey, brown sugar, paprika, garlic powder, onion powder, chili powder, salt, pepper, Worcestershire sauce and apple cider vinegar and bring to a boil, stirring occasionally. Turn the heat down to low and simmer for about 30 minutes, or until the sauce thickens to your liking, stirring occasionally.

Preheat your pellet grill to 350°F (177°C).

Remove the chicken drumsticks from the marinade, and pat them dry with paper towels. Discard the marinade. Season the drumsticks with the BBQ rub evenly on all sides. Place the drumsticks on the grill, skin-side down, and cook, turning over once halfway through, until the chicken reaches an internal temperature of 160°F (71°C), 20 to 30 minutes. Baste the chicken drumsticks with the Dr. Pepper® BBQ Sauce and cook for about 5 minutes, then flip over and baste the other side. Cook for a final 5 minutes, until the drumsticks reach an internal temperature of 165°F (74°C). Remove the chicken drumsticks from the grill and serve.

Credit:

Reprinted with permission from The Big Book of Barbecue on Your Pellet Grill by Paula Stachyra. Page Street Publishing Co. 2024. Photo credit: Paula Stachyra.

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