Best Mustard Drumsticks For Two Recipes

Baked Chicken Legs with Best Marinade image

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 6h50m

Number Of Ingredients 8

4 lbs 14 count Chicken Legs or drumsticks
1/4 cup olive oil ((Use light oil, not extra virgin))
4 garlic cloves (pressed or minced)
4 Tbsp fresh parsley (finely chopped)
3 Tbsp lemon juice from 1 large lemon
2 Tbsp dijon mustard
1 Tbsp salt ((we use fine sea salt))
1/2 tsp black pepper

Steps:

In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*

Nutrition Facts : Calories 179 kcal, Protein 12 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 419 mg, ServingSize 1 serving

Honey Mustard Chicken Drumsticks image

Provided by Matt Dunigan

Number Of Ingredients 9

½ cup liquid honey
¼ cup Dijon mustard
1 tsp mustard seeds
2 tsp chopped garlic
Juice and zest of 1 lemon
2 Tbsp olive oil
Salt and pepper to taste
Oil for brushing
12 Fresh chicken drumsticks skin on

Steps:

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.