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Pioneer Woman Butterflied Chicken Legs

Pioneer Woman Butterflied Chicken Legs

Pioneer Woman Butterflied Chicken Legs is made with chicken drumsticks, olive oil, butter, garlic, and Parmesan. This tasty Butterflied Garlic Parmesan Drumsticks recipe creates a delicious dinner that takes about 16 minutes to prepare and can serve up to 4 people.

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Ingredients Needed:

  • 8 chicken drumsticks
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 stick salted butter, melted
  • 4 cloves garlic, grated
  • 1/2 teaspoon crushed red chile flakes
  • 4 to 5 dashes of preferred hot sauce
  • Juice of 1/2 lemon
  • 3 ounces Parmesan, finely grated
  • 2 tablespoons chopped fresh parsley

How To Make Butterfly Chicken Legs:

  1. Preheat the grill: Preheat a grill or grill pan over medium-high heat.
  2. Butterfly the drumsticks: Butterfly the chicken legs by finding the bone, then, using a sharp knife, make contact with the bone, cutting down the center and cutting the meat away from the bone. Use the tip of the knife to make another cut down the other side of the bone, pushing the meat flat to one side as you go.
  3. Season the chicken: Drizzle the chicken with olive oil, then sprinkle with salt, pepper, garlic powder, and onion powder. Place the chicken on the grill, skin-side down. Let it cook undisturbed for 7 to 8 minutes to help crisp and char the skin.
  4. Flip and grill: Flip the chicken and grill until cooked through and nicely charred all over, an additional 4 to 5 minutes.
  5. Prepare the sauce: Meanwhile, mix the melted butter, grated garlic, crushed red chile flakes, hot sauce, and lemon juice in a large bowl.
  6. Coat the chicken: Remove the chicken from the grill and toss it in the bowl with the butter mixture. Sprinkle in two-thirds of the Parmesan and toss again.
  7. Serve: Remove the chicken to a platter and garnish with chopped parsley and the remaining Parmesan. Serve immediately.
Pioneer Woman Butterflied Chicken Legs
Pioneer Woman Butterflied Chicken Legs

Recipe Tips

  • Butterfly the chicken carefully: Cut close to the bone so the meat spreads evenly and cooks faster.
  • Let the skin get crispy: Leave the chicken on the grill for 7-8 minutes without touching it for a crispy skin.
  • Use fresh garlic: Grated fresh garlic gives a stronger flavor than garlic powder.
  • Don’t skip the hot sauce: The hot sauce adds a little spice that balances the buttery taste.
  • Coat the chicken while hot: Toss the hot chicken in the butter sauce so it soaks up all the flavors better.

How To Store & Reheat Leftovers

Storing in the Fridge: Place leftover drumsticks in an airtight container and store them in the fridge for up to 3 days.

Freezing: Freeze the drumsticks in a freezer-safe container or bag for up to 2 months. Let them cool before freezing.

Reheating: Preheat the oven to 180°C (350°F) and heat the drumsticks for 10-15 minutes, or until warmed through

Nutrition Facts

  • Calories: 1153
  • Total Fat: 89 g
  • Saturated Fat: 38 g
  • Carbohydrates: 10 g
  • Dietary Fiber: 2 g
  • Sugar: 4 g
  • Protein: 76 g
  • Cholesterol: 387 mg
  • Sodium: 1315 mg

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Print Recipe

Pioneer Woman Butterflied Chicken Legs

Author: Dorra Tahbet Cooking Method:Grilling Cuisine:American Courses:Dinner Recipe Keys: C Chicken Recipes
Difficulty:BeginnerPrep time: 5 minutesCook time: 11 minutesRest time: minutesTotal time: 16 minutesServings:4 servingsCalories:1153 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Butterflied Chicken Legs is made with chicken drumsticks, olive oil, butter, garlic, and Parmesan. This tasty Butterflied Garlic Parmesan Drumsticks recipe creates a delicious dinner that takes about 16 minutes to prepare and can serve up to 4 people.

Ingredients

Instructions

  1. Preheat the grill: Preheat a grill or grill pan over medium-high heat.
  2. Butterfly the drumsticks: Butterfly the chicken legs by finding the bone, then, using a sharp knife, make contact with the bone, cutting down the center and cutting the meat away from the bone. Use the tip of the knife to make another cut down the other side of the bone, pushing the meat flat to one side as you go.
  3. Season the chicken: Drizzle the chicken with olive oil, then sprinkle with salt, pepper, garlic powder, and onion powder. Place the chicken on the grill, skin-side down. Let it cook undisturbed for 7 to 8 minutes to help crisp and char the skin.
  4. Flip and grill: Flip the chicken and grill until cooked through and nicely charred all over, an additional 4 to 5 minutes.
  5. Prepare the sauce: Meanwhile, mix the melted butter, grated garlic, crushed red chile flakes, hot sauce, and lemon juice in a large bowl.
  6. Coat the chicken: Remove the chicken from the grill and toss it in the bowl with the butter mixture. Sprinkle in two-thirds of the Parmesan and toss again.
  7. Serve: Remove the chicken to a platter and garnish with chopped parsley and the remaining Parmesan. Serve immediately.

Notes

  • Butterfly the chicken carefully: Cut close to the bone so the meat spreads evenly and cooks faster.
  • Let the skin get crispy: Leave the chicken on the grill for 7-8 minutes without touching it for a crispy skin.
  • Use fresh garlic: Grated fresh garlic gives a stronger flavor than garlic powder.
  • Don’t skip the hot sauce: The hot sauce adds a little spice that balances the buttery taste.
  • Coat the chicken while hot: Toss the hot chicken in the butter sauce so it soaks up all the flavors better.
Keywords:Pioneer Woman Butterflied Chicken Legs

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