I've been getting in to lollipop drumsticks for a couple of years, but decided to revisit butterflying them. This is a decent lower price option to grilling wings, the prep is easy compared to lollipops, and dark meat likes higher internal temps. You follow the bone for the first cut, then cut to each side. When you see tendons, cut them out.
I did a brine, followed by a marinade in Italian dressing. The rub is a Canadian chicken (like Montreal, but for chicken) and black pepper. Grilling was indirect, turning a few times... then finishing direct for the final crisp-up.
I did a brine, followed by a marinade in Italian dressing. The rub is a Canadian chicken (like Montreal, but for chicken) and black pepper. Grilling was indirect, turning a few times... then finishing direct for the final crisp-up.