Grilled Chicken Drumsticks
Juicy grilled chicken drumsticks are a treat! With a honey Dijon marinade and an irresistible smoky flavor, this is a budget-friendly dinner you’ll enjoy all grilling season.
Servings: 4
Ingredients
- 8 bone-in, skin-on chicken drumsticks (about 3 pounds)
For the marinade:
- 2 tablespoons olive oil (or any cooking oil)
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 cloves garlic, finely minced or pressed
- 1 teaspoon kosher salt, more if desired
- 1 teaspoon dried thyme
- ½ teaspoon crushed dried rosemary
- ½ teaspoon coarse ground black pepper, more if desired
- fresh parsley to garnish, optional
Instructions
- In a bowl or baking dish large enough to hold chicken drumsticks (see note), whisk together marinade ingredients: olive oil, vinegar, honey, mustard, garlic, salt, thyme, rosemary, and pepper.2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 2 tablespoons Dijon mustard, 2 cloves garlic, finely minced or pressed, 1 teaspoon dried thyme, 1 teaspoon kosher salt, more if desired, ½ teaspoon crushed dried rosemary, ½ teaspoon coarse ground black pepper, more if desired
- Add chicken drumsticks and make sure all the chicken is coated with marinade. Cover the dish with plastic wrap.8 bone-in, skin-on chicken drumsticks
- Marinate in the refrigerator for at least 30 minutes, or preferably up to 4 hours for maximum flavor. The chicken can be marinated overnight if you prefer.
- When ready to cook, preheat your grill to medium heat (350ºF - 375ºF).
- Remove the chicken drumsticks from the marinade and discard any excess marinade.
- Grill chicken over medium heat, for 8 to 10 minutes, flip, and cook for another 8 to 10 minutes or until cooked through. Cooking time will vary depending on thickness of meat and exact grill temperature (see note).
- Once cooked, tent with foil and let the chicken rest for 5 minutes before serving. Serve garnished with fresh parsley, if desired.
Video
Notes
- Marinating option: If desired, marinate the chicken in a resealable bag. Whisk the marinade ingredients in a small bowl. Add chicken to a bag and pour marinade over chicken. Seal bag and turn to coat chicken. Place on a rimmed sheet pan or baking dish to catch any potential leaks.
- Cooking tip: The best way to tell if chicken is cooked completely is to use an instant read thermometer. Insert the tip into the meatiest portion of the drumstick, avoiding the bone. The internal temperature should be at least 165ºF. Bone-in chicken takes longer to cook than boneless chicken because of the density of the bone.
- Increase the yield: It's easy to double or triple the recipe (hit the 2X or 3X button for measurements) if you want to make extra drumsticks. Grilled drumsticks can be stored in the refrigerator for up to 4 days or in the freezer for up to 4 months.
- Shortcut: Use your favorite pre-made bottled marinade. If you'd like to get a head start on the recipe, the marinade can be made a day ahead and refrigerated, or you can marinate the chicken overnight.
Nutrition
Serving: 2drumsticks | Calories: 344kcal | Carbohydrates: 10g | Protein: 27g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 823mg | Potassium: 372mg | Fiber: 1g | Sugar: 9g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
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