Grilled Chicken Drumsticks

By Rachel Cooks

Ingredients

8 bone-in, skin-on chicken drumsticks ((about 3 pounds))
2 tablespoons olive oil ((or any cooking oil))
2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 cloves garlic, finely minced or pressed
1 teaspoon kosher salt, more if desired
1 teaspoon dried thyme
½ teaspoon crushed dried rosemary
½ teaspoon coarse ground black pepper, more if desired
fresh parsley to garnish, optional

Prep Time15mins
Cook Time20mins
Servings4

Instructions

In a bowl or baking dish large enough to hold chicken drumsticks (see note), whisk together marinade ingredients: olive oil, vinegar, honey, mustard, garlic, salt, thyme, rosemary, and pepper.

Add chicken drumsticks and make sure all the chicken is coated with marinade. Cover the dish with plastic wrap.

Marinate in the refrigerator for at least 30 minutes, or preferably up to 4 hours for maximum flavor. The chicken can be marinated overnight if you prefer.

When ready to cook, preheat your grill to medium heat (350ºF - 375ºF).

Remove the chicken drumsticks from the marinade and discard any excess marinade.

Grill chicken over medium heat, for 8 to 10 minutes, flip, and cook for another 8 to 10 minutes or until cooked through. Cooking time will vary depending on thickness of meat and exact grill temperature (see note).

Once cooked, tent with foil and let the chicken rest for 5 minutes before serving. Serve garnished with fresh parsley, if desired.