Chicken Drumsticks with Bourbon-Dijon Glaze

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Chicken Drumsticks with Bourbon-Dijon Glaze
Photo: Johnny Miller; Styling: Sarah Smart
Serves 4 (serving size: 2 glazed drumsticks and about 4 teaspoons leftover glaze)


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1/2 cup unsalted chicken stock
1/4 cup bourbon
1/4 cup honey
4 thyme sprigs
3 tablespoons whole-grain Dijon mustard
2 tablespoons minced green onions
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
8 skinless chicken drumsticks
Cooking spray


1. Combine chicken stock, bourbon, honey, and thyme sprigs in a small saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until liquid is syrupy and reduced to 1/3 cup. Discard thyme. Whisk in mustard and green onions. Divide glaze in half.

2. Preheat grill to high heat. Combine black pepper, salt, and ground red pepper; sprinkle over chicken drumsticks. Place drumsticks on grill rack coated with cooking spray. Cover and grill 3 minutes or until charred; reduce heat to ­medium. Grill 18 minutes or until a thermometer inserted into the thickest part registers 160°, turning occasionally, and brushing drumsticks with half of the glaze during the last 4 minutes of cooking; use the rest for dipping.

Created date

May 2014

Nutritional Information

Calories 394
Fat 10.7 g
Satfat 2.7 g
Sodium 578 mg