Butter Grilled Bone-In Chicken

Rich found a deal on bone-in chicken thighs and drumsticks at our market and thought he’d like to grill them.

“How do you want them prepped?” I asked.

“I think just butter.” he replied.

“Hmmm. An interesting choice.”

So, quicklikeabunny, I went to the interwebs, where I found several intriguing options of chicken bits and butter on the grill.

Sooo, I read and considered and then went my own way with it all.

And, you know what?

This is darned good chicken!

•Bone-in chicken thighs and drumsticks*
•1 stick butter, softened
•1 tbsp brown sugar
•1 tsp Seasoned Salt
•1 tsp garlic powder
•1 tsp onion powder
•1 tsp paprika
•1 tsp dried parsley
•1 tsp Cayenne
•1/2 tsp cornstarch

*We had three thighs and four drumsticks.

Stir the brown sugar, cornstarch, and seasonings into the softened butter in a bowl until well combined.

Arrange the chicken pieces on a piece of waxed paper on a platter (skin side up, for the thighs) and spread the butter on one side of each piece.

Cover the chicken with another piece of waxed paper and set aside to rest at room temperature for about one hour.

Heat your grill, then place the chicken pieces, skin (and butter) side up over indirect heat.

Close the grill cover and cook the chicken for 15 or 20 minutes.

Turn the chicken over, brush with the remaining seasoned butter, close the grill, and cook for another 15 minutes, until the pieces are nicely browned and cooked through.

Note: at the end of the grilling time, we added just a bit of Honey Dijon Diana Sauce, and it was lovely. Unfortunately, I think the Diana Sauce is only available in Canada, so go ahead and try a bit of your favorite barbecue or chicken sauce. Mebbe a bit of zippy pineapple mustard?

Remove the cooked chicken from the grill and allow to rest for about ten minutes, loosely covered, on a platter.


I was really kinda amazed at how very good this wicked simple preparation turned out.

Try it yourself and see if you don’t agree.

BTW: we prefer bone-in cuts because we believe they have better flavor, and thighs because they cook up juicier. Use your preferred pieces, but adjust your grill times accordingly.

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