Go Back

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.
Print Recipe
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 420 kcal

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.
Keyword bbq chicken,, cast iron grill chicken, chicken with rosemary, easy chicken dinner, grilled chicken drumsticks, honey mustard chicken, summer grilling recipe