Grilling chicken is a go-to method, particularly during the warmer months. This Smoky Chipotle Grilled Chicken recipe brings a delicious twist to the classic. The dry rub, featuring a mix of spices like chipotle powder and smoked paprika, delivers a smoky, mildly spicy flavor, while a dash of brown sugar adds a subtle sweetness to balance the heat.
INGREDIENTS
Smoky Chipotle Grilled Chicken
- Chicken drumsticks (quantity as needed)
- 1 tablespoon kosher salt
- 2 teaspoons chipotle powder
- 1 teaspoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 tablespoon brown sugar
- Hickory wood chunks for smoking
Chipotle Ranch Dipping Sauce
- ½ cup mayo
- ½ cup sour cream
- ½ cup buttermilk
- Juice of ½ lemon
- 2 teaspoons fresh chopped dill
- 2 teaspoons fresh chopped chives
- 2 teaspoons fresh chopped parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 chipotle pepper from a can, finely diced or blended
INSTRUCTIONS
- In a bowl, mix together kosher salt, chipotle powder, chili powder, garlic powder, onion powder, cayenne pepper, black pepper, smoked paprika, and brown sugar to create the dry rub.
- Butterfly the chicken drumsticks by making a lengthwise cut along the bone without cutting all the way through. Open the drumstick to expose the bone.
- Generously coat each butterflied drumstick with the dry rub and allow them to marinate for at least 30 minutes to an hour.
- While the chicken marinates, prepare the Chipotle Ranch Dipping Sauce. In a separate bowl, combine mayo, sour cream, and buttermilk.
- Add the juice of half a lemon to the sauce mixture.
- Stir in the freshly chopped dill, chives, and parsley.
- Season the sauce with onion powder, garlic powder, and kosher salt.
- Add the finely diced or blended chipotle pepper to the sauce and mix until well combined. Refrigerate the sauce until ready to serve.
- Prepare the grill for direct grilling. Once hot, sear both sides of the marinated chicken drumsticks for 90-120 seconds each.
- Adjust the grill for indirect grilling at about 325°F (163°C), and add hickory wood chunks for smoking.
- Move the seared chicken to the indirect heat side of the grill and smoke until the internal temperature reaches 165°F (74°C).
- Once the chicken is fully cooked, remove it from the grill and serve with the Chipotle Ranch Dipping Sauce.
