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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
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

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

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

Method
 

  1. In a medium bowl, whisk together shallot, honey, stone-ground mustard, Dijon mustard, heavy whipping cream, rosemary, lemon juice, salt, and pepper.
  2. Reserve half of the marinade in a separate bowl and refrigerate for basting later.
  3. 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.
  4. Remove the chicken from the fridge 10-15 minutes before grilling. Shake off excess marinade.
  5. 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.
  6. Add drumsticks and grill for 8 minutes. Flip and grill for another 8 minutes. Flip again and grill for 8-10 more minutes.
  7. Brush with reserved marinade and grill an additional 1-2 minutes or until the internal temperature reaches 165°F.
  8. 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.