Firecracker Blueberry Butterflied Drumsticks

Butterflying the drumsticks in this summery recipe makes for faster cooking and crisper skin.

Recipe from Scott M., Yarmouth, ME

Serves: 4
Time: 50 Minutes

Ingredients:

• 1 lb Walden heritage chicken drumsticks (~ 6 or so)
• 2 Tbsp honey · 1 Tbsp apple-cider vinegar · 1 pinch cayenne
• 1 Tbsp neutral oil · 1 tsp each kosher salt & cracked pepper
• ½ cup blueberries
• Finish: chopped mint, lemon zest

Directions:

• Start by butterflying the drumsticks. With the bone running away from you, use a sharp knife to slice lengthwise from thick end to knuckle, right down to the bone (see photo below for guidance). Pry the meat open like a little book. Season both sides with the salt, pepper, and oil; let stand while you make the glaze.
• Make the glaze. Simmer blueberries, honey, vinegar, cayenne in a small pan, smashing berries until syrupy. Reserve half.
• Grill – Two-zone setup ~375 °F. Indirect, skin-up 12 min. Flip, brush glaze, 8 min more. Direct heat, skin-down 3–5 min, brushing again, to 165 °F.
• OR Smoker – 275 °F. Smoke 30 min, glaze, then finish hot grill 8–10 min to crisp and 165 °F.
• Rest 5 min. Brush with reserved glaze, shower mint & zest.
• Serve—sweet heat, summer complete.