These simple, sticky-sweet honey mustard chicken drumsticks are perfect for busy weeknights, summer cookouts, or whenever you want an easy, flavorful meal. The drumsticks marinate for several hours in a honey-mustard mixture, then are cooked to perfection—grilled or baked—depending on your preference. Serve with potatoes, salads, or other simple sides for a complete meal.
I wasn’t a big honey mustard fan growing up, but after making a crock pot honey mustard chicken last fall, I was hooked. Marinating drumsticks in sticky honey-mustard took that love even further—tender, sweet, and tangy all at once.
Why We Love These Honey Mustard Chicken Drumsticks
Minimal prep time. Whisk the marinade, reserve a little for glazing, toss the chicken in the rest and let it sit. Just a few minutes of active work and the flavor builds while it marinates.
Big flavor from simple ingredients. The combination of honey and mustard creates a sticky-sweet glaze with a pleasant tang. Most ingredients are pantry staples, yet the result is impressive.
Flexible cooking options. These drumsticks can be grilled or baked—pick the method that suits your schedule or equipment.
Pairs with many sides. Serve with potato salads, grilled corn or a light pasta salad. The honey-mustard flavor complements a wide range of simple summer or weeknight sides.
Ingredient Notes
See the recipe card below for exact measurements. A few helpful notes:
- Chicken drumsticks: A “drumstick” refers specifically to the lower leg. A “chicken leg” can include both thigh and drumstick, and will increase cooking time if used instead.
- Dijon and stone-ground mustard: You can use only Dijon if you prefer a smoother flavor; the stone-ground adds texture and a bit more punch, but it’s optional.
Step-By-Step Instructions
Step 1: Whisk together the honey-mustard marinade ingredients until combined.
Step 2: Reserve 1/4 cup of the marinade in a sealed container and refrigerate it for glazing later.
Step 3: Pat drumsticks dry, place them in a large zip-top bag, pour in the marinade, seal, and massage to coat the chicken evenly.
Step 4: Marinate ideally 4–6 hours, but no more than 8 hours to avoid a mushy texture from the vinegar.
Step 5 – Grilling: Preheat the grill to medium-high (about 400°F). Clean and oil the grates, arrange drumsticks over direct heat, and cook 25–30 minutes, turning every 5 minutes, until internal temperature reaches 185°F.
Step 6: In the last few minutes of cooking, brush on the reserved marinade to glaze the drumsticks. Remove from heat and rest for 5 minutes before serving.
Recipe Tips
Do not marinate for longer than 8 hours. The apple cider vinegar in the marinade can break down the meat and create an unpleasant texture if left too long.
Bring chicken to room temperature before grilling. This helps promote even cooking.
Cook drumsticks to 185°F for best texture. While 165°F is safe, 185°F yields more tender, less stringy meat for drumsticks.
What To Serve with This Recipe
- Pasta salads such as a grilled zucchini pasta salad or a lemon orzo salad with feta complement the honey-mustard tang.
- Mac and cheese is a crowd-pleaser—choose a simple instant-pot mac or a richer cheddar-Gruyère version.
- Fresh salads or grilled veggies work well—the apple arugula salad or a cucumber-corn salad are great pairings.
- Potatoes are always a win: try a Cajun potato salad or creamy mashed potatoes.
Other Chicken Recipes
Grilling Recipes
Chili Lime Chicken
Slow Cooker
Simple Slow Cooker BBQ Shredded Chicken
Dinner
Chicken with Mango Salsa
Air Fryer
Air Fryer BBQ Chicken Breast
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Honey Mustard Chicken Drumsticks
Ingredients
- 1 ½ – 2 lbs chicken drumsticks (about 8)
Honey Mustard Marinade
- 2 Tbsp olive oil
- ½ cup honey
- ½ cup Dijon mustard
- 1 Tbsp stone-ground mustard (optional)
- 1 Tbsp apple cider vinegar
- 1 Tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp pepper
- ¾ tsp sea salt
Instructions
- Whisk together the honey-mustard marinade ingredients. Reserve 1/4 cup for glazing and refrigerate it.
- Pat drumsticks dry, place in a large zip-top bag, pour in the marinade, seal, and massage to coat evenly.
- Marinate 4–6 hours, but not more than 8 hours.
Grilling Instructions
- Preheat grill to medium-high (about 400°F). Clean and oil grates.
- Place drumsticks over direct heat, spacing them out. Cook 25–30 minutes, turning every 5 minutes, until internal temperature reaches 185°F. In the last few minutes, brush on reserved marinade to glaze.
- Remove from grill and rest 5 minutes before serving.
Baking Instructions
- Preheat oven to 425°F. Line a baking sheet with foil and lightly oil it. Optionally use a rack.
- Arrange chicken in a single layer and bake 40–45 minutes uncovered, flipping halfway through. In the last few minutes, switch to broil and brush with reserved marinade for a golden, slightly crisp finish. Aim for 185°F internal temperature.
Notes
*Do not marinate longer than 8 hours. The vinegar can break down chicken proteins and make the texture mushy.
Two-zone grilling method (optional): Sear drumsticks directly over high heat for 6–8 minutes, flipping frequently, then move to indirect heat, close the lid, and cook another 20–25 minutes until done.
Bring chicken to room temperature before grilling for more even cooking.
Cook drumsticks to 185°F for the best tender texture.
Nutrition
Nutrition information is an approximation.
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