Take your backyard barbecue from good to great with these tender and tasty Grilled Chicken Drumsticks with a savory-sweet Maple Dijon Chili Sauce. Plus, they’re healthier than most drumstick recipes out there! 297 calories and 3 Weight Watchers SP
Grilled chicken drumsticks and thighs grace our dinner table countless times throughout the grilling season. Unlike boneless, skinless chicken breasts, thighs and drumsticks are very forgiving if you cook them a minute too long. The natural moisture of the meat keeps them juicy and flavorful. Serve them with grilled sweet potatoes and a red cabbage slaw for the perfect summertime meal.
Chicken drumsticks always take me straight back to my childhood, when my dad would fire up the grill with a batch of barbecue chicken and I reveled in the fact that I could eat with my hands. In the spirit of holding onto youth, I decided to use chicken drumsticks for this recipe, which was inspired by my Pork Chops with Dijon Maple Sauce and Baked Chicken Drumsticks.
The maple Dijon marinade has a nice balance of sweetness and acidity. Like most grilled chicken recipes, the flavors are better the longer you leave the chicken to marinate in the sauce, and the acid of the balsamic vinegar acts as a tenderizer for the meat.
The glaze may seem redundant because the flavors mirror those of the marinade, but don’t skip this step. The last-minute brush of flavor spiked with chili garlic sauce, takes these drumsticks from good to great!
Tips for making these grilled chicken drumsticks:
Start by removing the skin from the drumsticks. There are a couple of ways to do this: 1) cut the skin off of chicken with a sharp chef’s knife, holding the skin away from the chicken as you go or 2) use your hands to pull the skin down from the thick end to the small end of the drumstick, then use a knife to cut off the skin.
I like to marinate the chicken in a large resealable bag rather than a bowl because it’s easier to massage the marinade into the meat.
Let the chicken marinate in the fridge for at least 1 hour and up to 4 hours. Bring it to room temperature about 20 minutes before grilling.
How long to grill chicken drumsticks:
When the grill is heated to 375 degrees F, the drumsticks take about 20 minutes to cook. Turn the drumsticks every five minutes until the chicken is cooked through. The internal temperature of the chicken should be 165 degrees F.
Can cooked chicken drumsticks be frozen?
Yes! Let the chicken cool to room temperature, then refrigerate. Once completely cooled, wrap the chicken well in plastic wrap, then place in a resealable freezer bag.
If wrapped properly, drumsticks can be frozen for up to 3 months.
Recipes to serve with grilled chicken:
Grilled Zucchini Roll with Goat Cheese, Roasted Peppers & Capers {Cookin' Canuck}
Grilled Potatoes with Rosemary & Smoked Paprika {Cookin' Canuck}
Grilled Vegetable Panzanella {Healthy Delicious}
Grilled Zucchini Pizza Slices {Kalyn's Kitchen}
Grilled Chicken Drumsticks with Maple Dijon & Chili Sauce
Ingredients
- 8 chicken drumsticks skin removed
- 3 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
The Glaze:
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 teaspoon chili garlic sauce
Instructions
- Place the chicken drumsticks in a large ziploc bag.
- In a medium bowl, whisk together the Dijon mustard, maple syrup, olive oil, balsamic vinegar, salt and pepper.
- Pour the Dijon mustard mixture over the chicken, seal the bag and massage the chicken until coated with the sauce. Marinate in the fridge for at least 1 hour and up to 4 hours. Take out of the fridge about 20 minutes prior to cooking.
- Preheat the grill to medium heat (about 375 degrees F). Lightly coat the grill with cooking spray.
- Place the chicken drumsticks on the grill and cook until the chicken is just cooked through, turning every 5 minutes, about 20 minutes total.
- Brush the chicken with the glaze. Cook for 1 minute, brush the other side with the glaze and cook for 1 minute. Serve.
The Glaze:
- In a small bowl, stir together the Dijon mustard, maple syrup and chili garlic sauce.
Notes
Nutrition
The post was originally published on May 22, 2015 and updated on June 23, 2020.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Monica
What would the directions be to do this in the oven instead of the grill?
Jennifer
This grilled chicken was a huge hit with my family and the only recipe we used all summer long. The chicken has so much flavour and I know the secret is adding the delicious glaze in the last few minutes of cooking. Also, I used chicken thighs as they are my favourite to grill because they stay moist and flavourful. I recommend adding this one to your rotation ANY time of the year. I'll be outside grilling in the middle of winter with this one!