Grilled Butterflied Chicken Drumsticks with Queso are my kind of backyard classic. A bigger surface area for the chicken means a quicker cooking time. And yet, you\u2019ll get a more intense, smoky flavor in every bite. Big shoutout to my buddy\u00a0Brad Prose<\/a>\u00a0from Chiles and Smoke. He brought the butterflied drumstick technique back into the spotlight.<\/p>\n There\u2019s just something about fire, smoke, and a batch of meaty drumsticks that hits right every time. Plus, we\u2019re pairing them up with a skillet of molten queso<\/a>, because cheese makes everything better. <\/p>\n We\u2019ll get these butterflied drumsticks sizzling over the flames with Cowboy Charcoal<\/a>. This ensures the nice color, crispy skin, and smoky bite you want when you\u2019re cooking over the fire.<\/p>\n<\/div>\n Butterflying chicken drumsticks is, unequivocally, a cooking method that you\u2019ll want to try. By slicing along the side of the bone with a really sharp knife, you get a quicker cooking time (and less worry about pink meat). <\/p>\n That also means better seasoning coverage and less skin to worry about burning. It lays the chicken flatter against the grill grates for maximum crispy bites and juicy meat without overcooking. You\u2019ll get that nice char without drying anything out. <\/p>\n Plus, queso on the side means every bite can be dipped, drenched, or drizzled. If you\u2019re looking for bold flavors and the perfect excuse to fire up the Cowboy Charcoal<\/a>, this one\u2019s it.<\/p>\n If you know me, Derek Wolf, you know how much I love me some chicken. Check out another Butterflied Chicken Drumsticks<\/a> recipe. Then, browse these other recipe round-ups next:\u00a0The Best Chicken Leg Recipes<\/a>, Best Chicken Lollipop Recipes<\/a>, Best Chicken Wing Recipes<\/a>. <\/strong><\/p>\n Add flavor to everything you\u2019re cooking<\/p>\n shop over the fire spice lines<\/p>\n Now that you know what to grab from the grocery store, you can skip straight to the full recipe card or stick with me as I walk you through the easy steps. Let\u2019s get that work surface ready and dive into making this tasty chicken recipe!<\/p>\n If you catch organic or free-range drumsticks on sale, snag them. They come from chickens that were raised a little happier, which usually means better flavor, juicier, and healthier meat, perfect for serving to your friends and family. Plus, they soak up all that spice rub and smoky flavor like a champ, making your fire-cooked chicken that much better. When you\u2019re firing up the best Cowboy Charcoal<\/a>, you might as well go all out with the best chicken too.<\/p>\n<\/div>\n Start by prepping your chicken on a clean cutting board. Using a really sharp knife, slice from the top to the bottom along one side of the bone. Carefully open the drumstick up, pulling the sides of the slice apart so the meat flattens out while still staying connected on the opposite side of the first cut. <\/p>\n Repeat for all drumsticks, then pat them dry with a paper towel. Toss the drumsticks in a large bowl with canola oil. Then add a heavy coating of Smoked Garlic Jalape\u00f1o Lager<\/a>. Cover with plastic wrap and let them brine in the fridge for at least an hour to lock in that smoky flavor.<\/p>\n When you\u2019re ready to cook, prepare your grill for direct cooking with Cowboy Charcoal, setting up a medium-high heat fire around 375F. Lay the butterflied drumsticks over the direct heat for about 2-3 minutes per side to get a nice char and crispy edges.<\/p>\n Once the outside of the chicken has a deep color, lift the grill grate so that the drumsticks cook more indirectly until they reach an internal temperature of 170F. Always double-check using a good meat thermometer.<\/p>\n As the drumsticks finish cooking, baste them with some of my FYR Red Sauce<\/a>. This adds a nice, deep color to the drumsticks while also adding a depth of flavor\u2026 And of course bringing some heat. If you don\u2019t have my FYR Red sauce, you can sub it with your favorite hot sauce. <\/p>\n One the chicken reaches the proper internal temp (170F), remove them from the grill. Now, onto the queso. <\/p>\n Now, place a skillet directly over the fire. Melt butter, add flour and Smoked Garlic Jalape\u00f1o Lager<\/a>, and stir into a paste. Slowly whisk in the beer until thickened, then stir in the green chiles, heavy cream, and your cheeses. Keep stirring until it\u2019s smooth and creamy. Thin with a little milk if needed.<\/p>\n Once the drumsticks hit temp, pull them off the grill and let them rest for 1-2 minutes on a baking sheet or plate. Serve with the queso on the side for dipping \u2014 it\u2019s the ultimate main dish for any backyard barbecue.<\/p>\n These butterflied chicken drumsticks with queso go great with grilled veggies, a simple coleslaw, or even roasted corn on the cob brushed with garlic butter. Alabama white sauce<\/a>, a zesty hot sauce, or your favorite BBQ sauce<\/a> on the side would also bring even more options and zesty, bold flavors. Don\u2019t forget the crispy potato wedges<\/a> for soaking up that extra queso!<\/p>\n Store any leftovers in an airtight container lined with parchment paper to help keep the crispy bites intact. Reheat by tossing the chicken on the indirect side of a medium heat grill for 5-7 minutes or popping them in an air fryer for crispy edges in about 5 minutes. Leftover butterflied drumsticks make an epic filling for tacos, quesadillas, or even a quick chicken sandwich loaded up with extra queso and hot sauce. Just pull the meat from the bone and you\u2019re good to go!<\/p>\n Absolutely. You can prep the butterflied chicken drumsticks a day ahead. Just season, cover with plastic wrap, and store in the fridge until you\u2019re ready to grill.<\/p>\n<\/p><\/div>\n Always use a meat thermometer and aim for 170F internal temperature. It\u2019s the best way to get juicy meat every time without guessing if they\u2019re cooked through.<\/p>\n<\/p><\/div>\n If using an air fryer, set it to 375F and cook the drumsticks for about 20 minutes, flipping halfway for a nice crispy skin. You\u2019ll still get that juicy, fire-cooked vibe, even without the smoke flavor from charcoal.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Get stoked for life<\/p>\n![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/04\/Butterfly-Chicken-Drumsticks_Cover-Image.jpg\"\/)
<\/figure>\nWhy You\u2019ll Love Grilled Butterflied Chicken Drumsticks with Queso<\/h2>\n
![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/04\/Dipped-Chicken-Wing.png\"\/)
<\/figure>\nIngredients Round-up<\/h2>\n
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<\/figure>\n<\/div>\n<\/div>\n<\/div>\nPro Tip: Go organic if you can! <\/h2>\n
How to Make Butterflied Chicken Drumsticks with Queso<\/h2>\n
![\"Butterflied](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/04\/Butterflying-Drumsticks.png\"\/)
<\/figure>\n![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/04\/Seasoning-Drumsticks.png\"\/)
<\/figure>\n![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/04\/Raw-and-Grilled-Chicken.png\"\/)
<\/figure>\n![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/04\/Basting-Drumsticks.jpg\"\/)
<\/figure>\nAssemble the Queso<\/h3>\n
![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/04\/Making-Rue-for-Queso.png\"\/)
<\/figure>\nWhat to Serve with Butterflied Chicken Drumsticks<\/h2>\n
![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/04\/Plate-of-Wings-with-Queso.png\"\/)
<\/figure>\nLeftover Suggestions & Reheating Instructions<\/h2>\n
More Drumsticks<\/h2>\n<\/p>\n<\/header>\n<\/section>\n
FAQs<\/h2>\n
![\"\"](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/04\/FYR-GRILL.png\"\/)
<\/figure>\n<\/div>\nMost Anticipated Grill of 2025<\/h2>\n