Why You’ll Love This Recipe

I enjoy this recipe because it balances heat, smoke, and creaminess in every bite. I like how the chicken stays juicy thanks to the indirect grilling, while the chipotle ranch adds a fresh, tangy contrast. It works great for cookouts, weekend dinners, or anytime I want grilled chicken that feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the 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

For the chipotle ranch dipping sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1/2 lemon, juiced
2 teaspoons fresh dill, chopped
2 teaspoons fresh chives, chopped
2 teaspoons fresh parsley, chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 chipotle pepper from a can, finely diced or blended

Directions

I start by making the dry rub. In a mixing bowl, I combine the kosher salt, chipotle powder, chili powder, garlic powder, onion powder, cayenne pepper, black pepper, smoked paprika, and brown sugar.

I butterfly the chicken drumsticks by cutting lengthwise along the side of the bone without cutting all the way through. I open them up to expose the bone, then generously coat each piece with the dry rub. I let the chicken marinate for at least 30 minutes and up to 1 hour.

While the chicken marinates, I prepare the chipotle ranch dipping sauce. In a bowl, I mix together the mayonnaise, sour cream, and buttermilk. I add the lemon juice, dill, chives, and parsley, then season with onion powder, garlic powder, and kosher salt. I stir in the chipotle pepper until well combined and refrigerate the sauce until ready to serve.

I prepare the grill for direct heat and sear the marinated chicken on both sides for about 90 to 120 seconds per side. After searing, I adjust the grill for indirect heat at about 325°F and add hickory wood chunks for smoking.

I move the chicken to the indirect heat side of the grill and let it smoke until it reaches an internal temperature of 165°F. Once cooked, I remove the chicken from the grill and serve it hot with the chipotle ranch dipping sauce.

Servings and Timing

I usually make this recipe with about 8 drumsticks, which serves 4 people. The total time is around 1 hour, including 30 minutes of marinating and about 30 minutes of grilling and smoking.

Variations

I sometimes use chicken thighs instead of drumsticks for extra juiciness. When I want less heat, I reduce the cayenne and chipotle powder slightly. I also like adding a touch of honey to the ranch sauce for a sweet and smoky twist.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the grill or in the oven until heated through. I keep the sauce refrigerated and stir it before serving.

FAQs

Can I make this chicken without a smoker?

I use a regular grill with indirect heat and wood chunks, and it still delivers great smoky flavor.

How spicy is this recipe?

I find it moderately spicy, but I adjust the cayenne and chipotle to suit my taste.

Can I make the sauce ahead of time?

I often make the chipotle ranch a day ahead so the flavors have time to blend.

Do I need to butterfly the drumsticks?

I like butterflying them because they cook more evenly and absorb more flavor, but it is optional.

What sides go well with this chicken?

I usually serve it with grilled vegetables, coleslaw, or roasted potatoes.

Conclusion

I love how this smoky chipotle grilled chicken delivers big flavor with simple ingredients and a straightforward process. Paired with the creamy chipotle ranch sauce, it is comforting, bold, and always a crowd-pleaser. This is one recipe I come back to whenever I want grilled chicken that truly stands out.