Honey Mustard Chicken Drumsticks

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Honey Mustard Chicken Drumsticks

These simple, sticky sweet honey mustard chicken drumsticks are the perfect dish for a busy weeknight dinner, summer grill out, and more. Drumsticks are smothered in a marinade for several hours and then cooked to perfection, in the style you prefer: grilled or baked. Pairs perfectly with potatoes, salads, and other simple side dishes!

Prep Time5

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings: drumsticks

Author: Lorie Yarro

Ingredients

1 ½ -2 lbs chicken drumsticks about 8

Honey Mustard Marinade

2 Tbsp olive oil
½ cup honey
½ cup dijon mustard
1 Tbsp stoneground mustard
1 Tbsp apple cider vinegar
1 Tbsp soy sauce
1 tsp garlic powder
1 tsp oregano
½ tsp onion powder
½ tsp paprika
½ tsp pepper
¾ tsp sea salt

Instructions

Whisk together the honey mustard marinade ingredients to combine. Reserve ¼ cup of the marinade for later use in a sealed container in the refrigerator.
Pat the chicken drumsticks dry and add them to a large ziplock bag. Pour the marinade over top of the chicken and seal the bag airtight. Massage the marinade well into the chicken.
Marinate for ideally 4-6 hours but not more than 8 hours*.

Grilling Instructions

Preheat grill. You will want the grill heated to medium-high heat, a temperature of about 400°F.
Once grill is preheated, clean and oil it to make it nonstick. Arrange the chicken drumsticks on the grill over direct heat, spacing out. Cook for about 25-30 minutes, flipping every 5 minutes, or until the internal temperature reaches 185°F. In the last few minutes, brush on the reserved honey mustard and let cook. **See notes for 2-zone method if preferred.
Remove from the grill and allow to rest for about 5 minutes before serving.

Baking Instructions

Preheat the oven to 425°F. Line a baking sheet or large pan with foil and spray with oil. You can use a rack to arrange the chicken on if desired, just oil it before adding the chicken.
Place the chicken in an even layer on prepared pan (you can add the marinade as well if desired, or discard it) and bake for 40-45 minutes uncovered, flipping halfway through. In the last few minutes, you can shift the oven to broil and brush the remaining honey mustard over top of the chicken and cook for a nice golden crispy texture. Aim for the chicken to reach about 185°F.

Notes

*For best results, do not marinate the chicken longer than 8 hours. The high acidity in the apple cider vinegar can break down the chicken proteins after that long and can cause the texture of the chicken to become very mushy

**You can also cook with a 2-zone method. Initially, arrange the drumsticks directly over the hot flames. Flip the chicken frequently for about 6-8 minutes to sear all the sides. Once seared, move the chicken to the indirect-heat side of the grill. Close the lid and let them cook for another 20-25 minutes.

Let chicken legs come to room temperature before grilling. For even cooking, allow your meat to come to room temperature before throwing it on the grill.

Cook the chicken drumsticks to 185°F. While chicken is safe to eat at 165°F, it is ideal to cook your drumsticks to 185°F. Cooking them to 185°F actually makes the meat more tender and keeps it from getting stringy.

Nutrition