Marry This Pioneer Woman Butterflied Chicken Legs Recipe is a crispy and juicy recipe, which is made with garlic and Parmesan. It’s the perfect 30-minute meal, ready in about 16 minutes.
Jump to RecipePioneer Woman Butterflied Chicken Legs Recipe Ingredients
- 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 Pioneer Woman Butterflied Chicken Legs
- Preheat the grill: Preheat a grill or a grill pan over medium-high heat.
- Butterfly the chicken: To butterfly the drumsticks, use a sharp knife to cut down the length of the bone on one side. Carefully cut the meat away from the bone, then repeat on the other side, pushing the meat flat to create a single, thicker piece.
- Season and grill: Drizzle the butterflied chicken with olive oil and sprinkle with salt, pepper, garlic powder, and onion powder. Place the chicken on the grill, skin-side down. Cook for 7 to 8 minutes without moving it to allow the skin to become crisp and charred.
- Flip and finish: Flip the chicken and grill for another 4 to 5 minutes, until it is cooked through and nicely charred.
- Make the sauce: While the chicken cooks, mix the melted butter, grated garlic, red chile flakes, hot sauce, and lemon juice in a large bowl.
- Toss and serve: Remove the hot chicken from the grill and immediately place it in the bowl with the butter mixture. Toss to coat. Sprinkle in about two-thirds of the Parmesan cheese and toss again. Transfer the chicken to a platter, garnish with fresh parsley and the remaining Parmesan, and serve immediately.
Recipe Tips
- How do I get the crispiest chicken skin? The key is to place the chicken skin-side down on the hot grill and leave it undisturbed for the full 7-8 minutes. This allows the fat to render and the skin to get deeply golden and crispy.
- Why butterfly the chicken legs? Butterflying the drumsticks creates a flatter, more even piece of meat. This allows them to cook much faster and more evenly than a traditional drumstick, and it also creates more surface area for seasoning and char.
- How do I get the most flavor? Tossing the chicken in the butter sauce while it’s still hot from the grill is a crucial step. The hot chicken will absorb the garlic-butter sauce much more effectively, making it incredibly flavorful.
- What’s the best way to grate the garlic? For the most intense flavor in the sauce, use a microplane or the finest side of a box grater to grate the fresh garlic cloves. This creates a paste that dissolves beautifully into the melted butter.
What To Serve With Butterflied Chicken Legs
These flavorful, garlicky chicken legs are a fantastic main course. They pair perfectly with:
- A simple green salad with a lemon vinaigrette
- Roasted potatoes or french fries
- Grilled corn on the cob
- A creamy coleslaw
How To Store Butterflied Chicken Legs
Refrigerate: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat: For the best results, reheat the chicken in a 400°F (200°C) oven or an air fryer for a few minutes until it is heated through and the skin has re-crisped.
Butterflied Chicken Legs Nutrition Facts
- Calories: 1153 kcal
- Carbohydrates: 5g
- Protein: 55g
- Fat: 100g
- Saturated Fat: 40g
- Sodium: 1500mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I bake these instead of grilling them?
Yes. For a baked version, place the butterflied chicken on a wire rack on a baking sheet. Bake at 425°F (220°C) for 15-20 minutes, or until cooked through and the skin is crispy.
Can I use a different cut of chicken?
Yes, this butterflying and grilling method would also work wonderfully with chicken thighs.
Is this recipe very spicy?
As written, it has a mild to medium level of heat from the red chile flakes and hot sauce. You can easily adjust the spice level by using more or less of these ingredients to suit your taste.
Try More Recipes:
- Pioneer Woman Chicken Satay Recipe
- Pioneer Woman Peanut Chicken Pasta Recipe
- Pioneer Woman Chicken Meatball Polenta Bowl Recipe
Pioneer Woman Butterflied Chicken Legs Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings5
minutes11
minutes1153
kcalQuick-cooking, crispy grilled chicken drumsticks that are butterflied for more flavor and faster cooking, then tossed in a rich garlic-Parmesan butter sauce.
Ingredients
8 chicken drumsticks
3 tbsp olive oil
1 tsp each salt & pepper
1/2 tsp each garlic powder & onion powder
1 stick salted butter, melted
4 cloves garlic, grated
1/2 tsp red chile flakes
4-5 dashes hot sauce
Juice of 1/2 lemon
3 oz grated Parmesan
2 tbsp chopped parsley
Directions
- Preheat a grill to medium-high.
- Butterfly the chicken drumsticks by cutting the meat away from the bone and flattening it.
- Season the chicken with olive oil, salt, pepper, garlic powder, and onion powder.
- Grill skin-side down for 7-8 minutes, then flip and grill for another 4-5 minutes until cooked through.
- In a large bowl, mix the melted butter, grated garlic, chile flakes, hot sauce, and lemon juice.
- Toss the hot grilled chicken in the butter sauce, then toss with most of the Parmesan.
- Garnish with parsley and the remaining Parmesan before serving.
Notes
- Butterflying the drumsticks is the key to their quick and even cooking time.
- Do not move the chicken for the first 7-8 minutes on the grill to achieve the crispiest skin.
- Tossing the chicken in the sauce while it’s hot is crucial for maximum flavor absorption.
- Use fresh garlic for the most potent and delicious sauce.
