Grilled Honey Mustard Chicken Drumsticks
Grilled Honey Mustard Chicken Drumsticks are a flavorful and easy main dish, perfect for any occasion. These drumsticks are marinated in a zesty blend of stone-ground and Dijon mustard, honey, and fresh rosemary, then grilled to perfection until crispy and golden. The marinade doubles as a glaze for basting, delivering extra layers of tangy, creamy richness. Whether you’re cooking for a family dinner or a backyard barbecue, this recipe delivers bold flavors with minimal prep.
Equipment
- Grill pan or outdoor grill
- Medium mixing bowl
- Measuring cups and spoons
- Silicone basting brush
- Gallon-size Ziploc bag or large bowl
- Knife and cutting board
- Tongs
- Plastic wrap
Ingredients
- 12 chicken drumsticks bone-in, skin-on
- 1 small shallot minced
- 3 tablespoons honey
- ¼ cup stone-ground mustard
- 3 tablespoons Dijon mustard
- 3 tablespoons heavy whipping cream
- 2 tablespoons fresh rosemary chopped
- Juice of 1 lemon
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil plus more if needed
Instructions
- In a medium bowl, whisk together shallot, honey, stone-ground mustard, Dijon mustard, heavy whipping cream, rosemary, lemon juice, salt, and pepper.
- Reserve half of the marinade in a separate bowl and refrigerate for basting later.
- Add the other half of the marinade to a Ziploc bag or large bowl with the chicken drumsticks. Toss to coat. Cover and refrigerate for at least 1 hour.
- Remove the chicken from the fridge 10-15 minutes before grilling. Shake off excess marinade.
- Preheat a grill pan over high heat for 2 minutes, then reduce to medium-high. Add 1 tablespoon olive oil and spread it with a brush.
- Add drumsticks and grill for 8 minutes. Flip and grill for another 8 minutes. Flip again and grill for 8-10 more minutes.
- Brush with reserved marinade and grill an additional 1-2 minutes or until the internal temperature reaches 165°F.
- Serve with lemon wedges and rosemary sprigs for garnish.
Notes
- If the marinade is too thick, thin it out with 1–2 tablespoons of olive or avocado oil.
- Marinate the chicken overnight for even more flavor.
- For outdoor grilling, cook for 30–35 minutes, turning every 5–10 minutes, and baste during cooking.
- Use an instant-read thermometer to ensure the chicken is fully cooked (165°F internal temp).
- Leftovers can be stored in the fridge for up to 3 days and reheated in an air fryer for crispy skin.