Yield: 12 Drumsticks
Ingredients
- 12 Fresh chicken drumsticks skin on
- Oil for brushing
Marinade:
- ½ cup of liquid honey (125ml)
- ¼ cup Dijon mustard (60ml)
- 1 teaspoon mustard seeds (5ml)
- 2 teaspoons chopped garlic (10ml)
- Juice and zest of 1 lemon
- 2 tablespoons olive oil (30ml)
- Salt and pepper to taste
Directions
- In a medium bowl, whisk together all marinade ingredients. Reserve ¼ cup (60ml) for basting later.
- Rinse chicken and pat dry. Place rinsed chicken in a large sealable plastic bag.
- Pour the marinade over the chicken, seal the bag and toss to ensure the legs are evenly coated with the marinade.
- Marinate 4 hours in the refrigerator.
- Once chicken has marinated, prepare barbeque for indirect medium heat (350°F) (175°C) leaving one side on and one side off. Oil the grill to prevent sticking.
- Place chicken on the grill over the side with no heat (indirect medium heat).
- Turn chicken every 3-4 minutes, brushing with the reserved marinade. Cook for approximately 15-20 minutes or until chicken is crispy and cooked through. Chicken is done when the juices run clear.
- Remove chicken from the grill, let rest for 5 minutes and serve.