Flavorful Honey Bourbon Glazed Grilled Chicken Drumsticks
Juicy and tender grilled chicken drumsticks coated in a sticky, tangy honey bourbon glaze that balances sweetness, smokiness, and savory notes. Perfect for quick weeknight dinners or impressive backyard BBQs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings (about 2-3 drumsticks per serving) 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 8–10 chicken drumsticks, skin-on and bone-in
- 1/2 cup (120 ml) bourbon
- 1/3 cup (80 ml) honey
- 1/4 cup (60 ml) soy sauce (low-sodium preferred)
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- Optional: pinch of red pepper flakes or 1/2 teaspoon cayenne pepper for spice
Instructions
- Prepare the glaze by whisking together bourbon, honey, soy sauce, Dijon mustard, minced garlic, apple cider vinegar, paprika, black pepper, and olive oil in a medium bowl until smooth.
- Place chicken drumsticks in a large resealable plastic bag or shallow dish. Pour half of the glaze over the drumsticks, reserving the rest for basting. Seal and refrigerate for at least 1 hour, preferably overnight.
- Preheat grill to medium heat (around 350°F / 175°C). Lightly oil the grates to prevent sticking.
- Remove drumsticks from marinade (discard marinade used for soaking). Place chicken on the grill and turn every 5 minutes.
- During the last 10 minutes of grilling (total grilling time 20-25 minutes), baste drumsticks generously with the reserved glaze every 3-4 minutes to build sticky caramelized layers.
- Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). The juices should run clear and skin should be nicely charred but not burnt.
- Remove from grill and let rest for 5 minutes to allow juices to redistribute.
- Serve warm with your favorite sides and enjoy the sticky, flavorful glaze.
Notes
Keep grill heat moderate to avoid burning the glaze due to its high sugar content. Reserve half the glaze for basting during the last 10 minutes of grilling rather than applying all at once. Use a two-zone fire setup on charcoal grills to cook drumsticks over indirect heat first, then finish over direct heat for crisp skin and caramelization. Rest chicken for 5 minutes after grilling for juiciness. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven at 325°F for 10-15 minutes.
Nutrition
- Serving Size: About 2-3 drumsticks
- Calories: 325
- Sugar: 13
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 28
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