Step 1

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

Step 2

Butterfly the chicken drumsticks by making a lengthwise cut along the side of the bone without cutting all the way through. Open the drumstick up to expose the bone.

Step 3

Generously coat each butterflied drumstick with the dry rub and let them marinate for at least 30 minutes to an hour.

Step 4

While the chicken is marinating, prepare the Chipotle Ranch Dipping Sauce. In a separate bowl, combine mayo, sour cream, and buttermilk.

Step 5

Add the juice from half a lemon to the sauce mixture.

Step 6

Mix in the freshly chopped dill, chives, and parsley.

Step 7

Season the sauce with onion powder, garlic powder, and kosher salt.

Step 8

Incorporate the finely diced or blended chipotle pepper into the sauce and stir until well combined. Refrigerate the sauce until ready to serve.

Step 9

Prepare the grill for direct grilling. Once hot, sear both sides of the marinated chicken drumsticks for 90-120 seconds each.

Step 10

Adjust the grill for indirect grilling at approximately 325°F (163°C) and add hickory wood chunks for smoking.

Step 11

Transfer the seared chicken to the indirect heat side of the grill and smoke until they reach an internal temperature of 165°F (74°C).

Step 12

Once the chicken is cooked, remove from the grill and serve with the Chipotle Ranch Dipping Sauce.