Butterflied Chicken Drumsticks with Chimichurri Sauce

If you thought you can't make chicken drumsticks crunchier and more flavorful, you haven't tried butterflying them! These drumsticks are perfect for summer barbecues. You can cook them on the grill, in the oven, or like I did, in an my Air Fryer.

Why Should You Butterly Chicken Drumsticks?

The term "butterflied" refers to slicing the chicken drumsticks along the bone to open them up and reveal the bone. Not only they will cook faster but with a larger cooking surface you'll also get crunchier chicken that's still juicy and tender inside!

You can marinate the drumsticks before cooking or simply season with salt, pepper and drizzle with oil. You can then add flavor by using any dips and sauces. Apart from Chimichurri Sauce, try them with our Italian Salsa Verde, Spicy Chocolate BBQ Sauce, Harissa Paste or some sweet Teriyaki Sauce.

Sides to Serve with Butterflied Chicken Drumsticks

You can serve these crunchy drumsticks with any low-carb sides. Here are some of the many options:

• Low-Carb Mediterranean Cauliflower Couscous
• Buffalo Cauliflower Rice, Mexican Cauliflower Rice or Quick Gremolata Cauli-Rice
• Veggie Ranch Salad
• Creamy Red Cabbage Coleslaw
• Cilantro Lime Slaw

Oven Baking Instructions

If you don't have an air fryer, you can simply bake the chicken in the oven. To do that, place the butterflied and seasoned chicken drumsticks skin side up in a tray lined with parchment paper and bake at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) for about 30 minutes. An instant read thermometer should read 74 °C/ 165 °F when done.

Preparation time

Hands-on:    10 minutes
Overall:     30 minutes

Nutritional values (per serving, 2 chicken drumsticks + ¹/₄ cup chimichurri)

Total Carbs	4.9	grams
Fiber	1.9	grams
Net Carbs	3	grams
Protein	27.8	grams
Fat	48.6	grams
of which Saturated	8.3	grams
Energy	572	kcal
Magnesium	42	mg (11% RDA)
Potassium	498	mg (25% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (20%), fat (78%)

Ingredients (makes 4 servings)

• 8 chicken drumsticks (1 kg/ 2.2 lbs)
• ¹/₂ tsp sea salt
• ¹/₄ tsp black pepper
• 2 tbsp virgin avocado oil or olive oil (30 ml)
• 1 recipe Chimichurri Sauce, about 1 cup (240 ml/ 8 fl oz)

Instructions

1. Pat dry the chicken drumsticks using a paper towel. Using a sharp knife, slit open each drumstick to "butterfly". Season with salt and pepper from all sides.
   Note: 1 kg (2.2 lbs) should be 8 to 10 drumsticks. Each chicken drumstick will yield about 60% meat (edible parts). If you're viewing this recipe from the KetoDiet app, you will see net weight per edible parts (meat) only.
2. Place the drumsticks cut side up in the air-fryer in a single layer. If you have a small air fryer like I do, work in batches so the skin gets nice and crispy.
3. Drizzle with avocado oil (or olive oil). Turn the air fryer on and set the temperature to 210 °C/ 410 °F and cook for 18 to 20 minutes, turning the drumsticks half way to help the skin crisp up.
   Note: If you don't have an air fryer, check the tips in the recipe post above for oven baking.
4. While the chicken is cooking, prepare the Chimichurri Sauce by mixing finely chopped parsley, oregano and chile pepper with minced garlic, vinegar, olive oil, salt and pepper. If you prefer your chimichurri super smooth, place in a food processor and pulse until smooth.
5. When the chicken is all cooked, remove from the air fryer. If you cooked the drumsticks in batches, place all of them back in the air fryer and cook for another minute or two to heat up and crisp up.
6. Serve with the prepared chimichurri sauce and sides of choice such as cauliflower rice, roasted green beans or salads.
7. These crispy air fryer chicken drumsticks are best served immediately while still crispy but they can be stored in the fridge for up to 3 days.

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