Saturday, December 4, 2010


What I like about this chicken drumstick recipe is the combination of lemon juice, honey and Dijon mustard.   It is an easy recipe to make and the ingredients are those that you would routinely have in your fridge and cupboard.   It is also helpful to make extra and have some leftovers for lunches or suppers.  This recipe is a keeper.
Marinade mixed in a bowl.

Marinade poured over the chicken contained in a zip loc bag.  I let the meat marinade for about 7 hours. 

Chicken drumsticks ready for the table.

8 cloves garlic, peeled and crushed
2 Tbsp honey
2 Tbsp Dijon mustard
1 Tbsp tamari soy sauce (or 1 1/2 Tbsp regular soy sauce)
2 Tbsp lemon juice
1/4 cup olive oil
1 tsp salt
1 tsp freshly ground pepper
20 chicken drumsticks (on the smaller side)

Place drumsticks in a large, non-reactive bowl, or leak-proof plastic bag.  Mix together garlic, honey, mustard, soy sauce, lemon juice, oil, salt and pepper for marinade. Pour marinade over chicken and make sure each piece is well coated. Refrigerate for at least one hour and up to one day.

Preheat oven to 400°F. Place chicken in a single layer on a wire rack set over an oven tray lined with aluminum foil. Bake 30-40 minutes (depending on the size of your chicken drumsticks) until well browned and cooked through..

Adapted from

1 comment:

  1. I just had supper, but after reading this I want to have another meal.