This easy chipotle chicken drumstick recipe is loaded with great flavours and textures. It can be made in the air fryer, oven or BBQ and the marinade can be used on a variety of different proteins. Happy home cooking!
TIPS AND THINGS TO NOTE:
How to butterfly chicken drumsticks:
Although optional – I like to butterfly my chicken drumsticks for this recipe. It opens up the flesh and allows for the beautiful marinade to absorb into all the crevices of the chicken. It also allows for quick uniform cooking. You do this by cutting along the sides of the bone in the chicken drumstick. I like to keep the fleshy thick side of the chicken facing down on your cutting surface and cut along the back of the drumstick. You slice down along the bone on one side, and then do the same to the other side. See photos below:
Chipotle Chicken Drumsticks
Ingredients
For marination:
For sour cream drizzle:
For finishing:
Instructions
-
Butterfly your chicken drumsticks (see notes above for instructions).
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Add the chipotle peppers in adobo , cumin, garlic, onion, oregano, salt, paprika, cilantro, lemon or lime juice, orange juice, and olive oil to a blender and blend for 30 seconds.
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Pour the blended marinade all over your chicken drumsticks and mix well. Allow to marinate in the refrigerator for a few hours but preferably overnight.
-
Spread your chicken out in your air fryer or baking tray. If you have a baking tray with a rack use that. Cook at 400 degrees until brown and cooked through. The internal temperature of the chicken should be a read a minimum of 165 degrees ferenheight on a quick read thermometer. You can also BBQ these!
-
In a small bowl combine the garlic powder, salt and sour cream. You can transfer this mixture to a piping bag or zip lock bag and cut a small hole in 1 corner for easy drizzling later or simply use a spoon.
-
Drizzle the sour cream sauce onto your cooked chicken drumsticks and sprinkle on the onions and cilantro. Enjoy!
Note
- How to butterfly chicken drumsticks: Although optional – I like to butterfly my chicken drumsticks for this recipe. It opens up the flesh and allows for the beautiful marinade to absorb into all the crevices of the chicken. It also allows for quick uniform cooking. You do this by cutting along the sides of the bone in the chicken drumstick. I like to keep the fleshy thick side of the chicken facing down on your cutting surface and cut along the back of the drumstick. You slice down along the bone on one side, and then do the same to the other side (see photos in the notes above).
- Chicken skin: You can keep the skin on or off the chicken depending on your preference. Both ways are great!
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