Butterflied chicken drumsticks are probably one of the easiest dinners I’ve ever made! You can grill them or bake them in the oven, and either way, they turn out juicy, flavorful, and delicious with a smoky, spiced flavor. Pair them with Arabic salad, lemon wedges, fries, and a side of toom for the perfect meal!
Ingredients
- 5–6 chicken drumsticks
- 3–4 tbsp olive oil
- 1 tbsp paprika
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp all-purpose seasoning
- ½ tsp ground ginger
- ½ tsp turmeric
- ½ tbsp salt
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Butterfly the drumsticks: Using a fillet or boning knife, carefully cut along the bone, getting as close to it as possible while keeping the back of the drumstick intact. Open the meat up so it lies flatter and cooks more evenly.
- Prepare the baking tray: Line an oven tray with parchment paper and place a wire rack on top.
- Mix the spices: In a small bowl, combine the paprika, black pepper, onion powder, garlic powder, all-purpose seasoning, ginger, turmeric, and salt. Adjust the seasoning to your taste. You may have some spice mixture left over, so save it for your next chicken or meat dish!
- Season the chicken: Drizzle the drumsticks with 2 tablespoons of olive oil to start. If they seem a little dry, add more as needed. Rub the spice mixture generously into the chicken, making sure every piece is well coated.
- Bake: Arrange the drumsticks on the wire rack in a single layer. Bake for 40 minutes, flipping them halfway through at the 20-minute mark, until golden, nicely charred in spots, and cooked through. The chicken should reach an internal temperature of 165°F (74°C) at the thickest part.
- Serve and enjoy: Serve hot with Arabic salad and fresh lemon wedges. You can also pair them with crispy fries and creamy toom (Lebanese garlic sauce).
Notes & Tips
- For extra smoky flavor: Finish the drumsticks under the broiler for a few minutes, watching carefully so they don’t burn.
- For the grill: Grill over medium-high heat, turning as needed, until cooked through and lightly charred.
- Save the extra seasoning: It’s delicious on chicken thighs, wings, or other meats!