Close-up of Butterflied Garlic Parmesan Drumsticks with Caprese Salad, as seen on The Pioneer Woman, season 34.
Recipe courtesy of Ree Drummond

Butterflied Garlic Parmesan Drumsticks

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  • Level: Intermediate
  • Total: 16 min
  • Active: 16 min
  • Yield: 2 to 4 servings
Butterflying chicken legs is a great way to get them cooked super-fast, meaning this dish qualifies as one of Ree’s famous 16-minute meals.


Caprese Salad:


Special equipment:
a grill or grill pan
  1. Preheat a grill or grill pan over medium-high heat.
  2. Butterfly the chicken legs by finding the bone, then, using a sharp knife, making contact with the bone, cutting down the center and cutting the meat away from the bone. Using the tip of the knife, make another cut down the other side of the bone, pushing the meat flat to one side as you go.
  3. Drizzle the chicken with the olive oil, then sprinkle with the salt, pepper, garlic powder and onion powder. Place the chicken on the grill, skin-side down. Let sit, undisturbed, for 7 to 8 minutes to help crisp and char the skin. Flip the chicken and grill until cooked through and nicely charred all over, an additional 4 to 5 minutes.
  4. Meanwhile, mix the butter, garlic, red chile flakes, hot sauce and lemon juice in a large bowl.
  5. Remove the chicken to the bowl and toss to coat. Sprinkle in two-thirds of the Parmesan and toss. Remove to a platter and garnish with the parsley and remaining Parmesan. Serve with Ree's Caprese Salad.

Caprese Salad:

Yield: 8 servings
  1. Arrange the tomato and mozzarella slices on a platter. Arrange the basil leaves between the slices.
  2. Drizzle olive oil over the top of the salad, getting a little on each slice. Do the same with the balsamic glaze, making designs if you want. End with a sprinkling of salt and pepper.