Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Robin Bashinsky
Recipe by Cooking Light July 2014

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Johnny Miller; Styling: Sarah Smart

Recipe Summary

Yield:
Serves 4 (serving size: 2 glazed drumsticks and about 4 teaspoons leftover glaze)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

394 calories; fat 10.7g; saturated fat 2.7g; sodium 578mg.
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