• 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.

Serving

• Remove from the grill pan and serve with lemon wedges and fresh rosemary.