Whether you use a grill pan or grill on the BBQ, you are going to love these honey mustard grilled chicken drumsticks! So much flavor in every bite, they are basted in a delicious marinade of honey, mustard, cream, and fresh rosemary. Perfect for meal prepping as the marinade mixture can be made up ahead of time, mixed with the chicken drumsticks, and allowed to sit for a couple of days until needed. Always a hit with the whole family, and perfect for feeding a crowd!
I love pairing these chicken drumsticks with something equally simple and delicious, like these Honey, Lemon, and Sea Salt Air Fryer Asparagus. If you have a whole chicken to use why not try this Super Moist Pressure Cooker Whole Chicken (Instant Pot)
Honey Mustard Grilled Chicken Drumsticks
Simple yet delicious, this grilled chicken drumsticks recipe is bound to make it to your regular rotation of chicken recipes for a busy weeknight dinner.
Even better is that you are only going to need a handful of simple, easy-to-find grocery store staples and pantry ingredients.
You are going to need:
- chicken drumsticks: you want skin-on bone-in chicken drumsticks. Leaving the skin on is perfect when grilling chicken as it gets a nice crispness to it whilst keeping the chicken meat underneath extra moist. We do not use a chicken leg for this recipe, however it could easily be done, just check the thigh for doneness before serving;
- shallot: This is similar looking to an onion as it has brown papery skin on the outside and pink almost oval-shaped shallot on the inside. It can be found alongside onions and garlic in most grocery stores and is otherwise known as an eschallot;
- honey: look for runny honey as this will be easier to work with;
- stone-ground mustard: this can be found alongside the other mustards and condiments in the grocery store;
- Dijon mustard;
- heavy cream: feel free to sub in a dairy-free alternative if you prefer;
- fresh rosemary: if you don't have fresh herbs you can use dried rosemary instead, however, you will have to change the amount from 2 tablespoons fresh to 2 teaspoons dried;
- lemon: we are going to juice the lemon so be sure to get one that is ripe and almost soft to the touch so that it is easy to extract the juice (see tip below);
- Kosher salt;
- freshly ground black pepper;
- cooking oil of choice: I used extra-virgin olive oil for this recipe, but it would also work with coconut oil or avocado oil.
You will also need whatever you intend to serve with the cooked chicken drumsticks to make it a whole meal.
I have lots of serving suggestions below, so be sure to scroll down.
How To Make
I used to find cooking chicken drumsticks a lot more daunting than cooking chicken breast or chicken thighs, however after a few attempts I have come to the realization that it is actually quite simple.
Patience is key with this recipe, you do not want to rush the cooking time and risk burning the outside and having an undercooked centre. Don't worry, the little bit of extra effort is so worth it!
First we are going to bring together the grilled chicken drumsticks marinade.
For this, you are simply going to whisk together the finely chopped shallot, honey, stone-ground mustard, Dijon, heavy whipping cream, fresh rosemary, lemon juice, salt, and black pepper until everything is well combined.
TIP: to get the most juice from the lemon, roll it on the bench top whilst applying some pressure with your hand.
Set aside half of the marinade in a separate bowl in the fridge to use later for basting the chicken whilst it is cooking.
Add the other half of the marinade to a large Ziploc bag or a large bowl and add the chicken drumsticks. Toss the chicken in the marinade until it is completely covered.
Cover or seal the Ziplock bag, and place the mixture into the fridge for at least 1 hour and up to 2-3 days to marinate.
For best results, pull the chicken mixture out of the fridge about 10-15 minutes before you’re ready to grill to let it come to room temperature.
Drain the excess marinade from the drumsticks and let's get cooking!
Now here is where you make the decision about whether you are going to cook with a grill pan or if you are going to grill them on the BBQ.
Chicken Drumsticks on The Grill Pan
I used a cast iron skillet pan for this recipe and cooked it on the stovetop.
You want a nice hot skillet, so pop it on a high heat for about 2 minutes until hot, and then lower the heat to medium high heat and brush the cooking oil on with a silicone basting brush.
Add the marinaded drumsticks to the grill pan and let the chicken cook for about 8 minutes, before flipping and cooking for another 8 minutes, and then flipping one last time for another 8 minutes of cooking time.
Grab your reserved marinade and brush that over the chicken drumsticks and then grill for another minute or two, or until the internal temperature of the drumsticks reaches 165F (74C).
Pull off the heat, top the drumsticks with more chopped rosemary and some lemon wedges and you are good to serve!
Using The Outdoor Grill
Cooking on the outdoor grill is just a little bit different.
We are going to preheat the grill to medium-high heat.
Once hot, place the marinated chicken drumsticks on the preheated grill and cook for about 30-35 minutes, flipping every 5-10 minutes.
Baste with the reserved marinade as you go.
Cook until the internal temperature of the chicken reaches 165F (74C).
TIP: I recommend purchasing an instant-read thermometer to ensure the drumsticks are fully cooked.
Leftovers will stay fresh in the fridge in an airtight container for up to 3 days.
Leftover chicken drumsticks can be enjoyed hot or cold.
An air fryer works great to reheat the drumsticks and will give them a great crispy skin on the exterior. Simply pop them into the air fryer for 5-10 minutes, until they reach the desired temperature.
What To Serve With Grilled Chicken Drumsticks
These deliciously flavorsome honey mustard chicken drumsticks are super versatile, and work well with so many different sides.
Why not try them with one of your favorite sides or one of these popular sides to make it a more filling and delicious meal for the whole family:
- Garlic Pepper Skillet Green Beans
- Quick and Easy Cold Quinoa Salad
- Deli Style Macaroni Pasta Salad with Egg
- pasta, brown rice, riced broccoli or riced cauliflower
- Creamy Cauliflower Mac and Cheese Recipe
Or you could always serve with a simple side salad and be on your way!
Tips, Tricks, and Substitutions
If the marinade is too thick simply add another tablespoon or two of olive oil to loosen it up.
I recommend purchasing an instant-read thermometer (a meat thermometer) to ensure the drumsticks are fully cooked.
Another good indicator that the chicken is cooked is if the juices run clear when sliced with a knief or poked with a skewer.
Frequently Asked Questions
Grilled chicken drumsticks are done when they reach an internal temperature of 165F (74C), and the juices run clear when you slice them with a knife or poke them with a skewer.
Leftover drumsticks can be reheated in the microwave for about 3 minutes. Personally I prefer to reheat them in the air fryer, and find about 5-10 minutes works well to give it a crispy exterior whilst still keeping the chicken moist on the inside.
If you are using a grill pan on the stove top you will need about 30 minutes in total, however the chicken drumsticks will need to be flipped and basted.
If you are using a BBQ to grill you chicken drumsticks you will need about 40 minutes in total, and this will also require regular flipping and basting of the drumsticks.
Have chicken wings on hand? Why not try these Baked Chicken Wings next?
I hope you love this delicious but simple skillet chicken drumstick recipe. Please leave a 5 star rating on the recipe card, or a comment underneath.
Honey Mustard Grilled Chicken Drumsticks Recipe
- 12 chicken drumsticks bone-in, skin-on
- 1 small shallot minced
- 3 tablespoons runny honey
- ¼ cup stone-ground mustard
- 3 tablespoons Dijon mustard
- 3 tablespoons heavy whipping cream
- 2 tablespoons fresh rosemary finely chopped
- 1 lemon juiced
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil or avocado oil
- In a medium bowl, whisk together the shallot, honey, stone-ground mustard, Dijon, heavy whipping cream, fresh rosemary, lemon juice, salt, and black pepper. Set aside half of the marinade in a separate bowl in the fridge to use later for basting.1 small shallot, 3 tablespoons runny honey, ¼ cup stone-ground mustard, 3 tablespoons Dijon mustard, 3 tablespoons heavy whipping cream, 2 tablespoons fresh rosemary, 1 lemon, ½ teaspoon Kosher salt, ½ teaspoon freshly ground black pepper
- Add the other half of the marinade to a large-sized Ziplock bag or a large bowl. Add the chicken drumsticks and toss to coat the chicken in the marinade. Cover, and place in the fridge for at least 1 hour to marinate.12 chicken drumsticks
- Pull the chicken out of the fridge 10-15 minutes before you’re ready to grill and remove the excess marinade from the drumsticks.
To Cook On Grill Pan
- Heat a grill pan to high heat for 2 minutes. Lower the heat to medium-high heat and add 1 tablespoon of olive or avocado oil to the hot pan. Brush with a silicone basting brush.1 tablespoon extra virgin olive oil or avocado oil
- Add the chicken drumsticks to the hot grill pan and cook for 8 minutes, flip and cook for another 8 minutes, and then flip one last time and cook for 8-10 minutes.
- Brush the reserved marinade over the chicken drumsticks, and cook for an additional 1-2 minutes, or until an internal temperature reaches 165 degrees F.
To Cook On BBQ
- Preheat the grill to medium-high heat. Place the marinated chicken drumsticks on the preheated grill and cook for 30-35 minutes, flipping every 5-10 minutes basting with the reserved marinade as you go.
- Cook until the internal temperature of the chicken reaches 165 degrees F.
- Remove from the grill pan and serve with lemon wedges and fresh rosemary.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.