Grilled Honey Mustard Chicken Drumsticks

Grilled Honey Mustard Chicken

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Grilled Honey Mustard Chicken Drumsticks

Yield – 4 servings

Preparation Time – 10 minutes (+30 min for marinading)

Cooking Time – 15 minutes


  • 2 lbs drumsticks ($2.03) $.99/lb sale
  • 1/4 cup dijon mustard ($.25)
  • 1 tsp cider or white vinegar ($.01)
  • 1/4 cup honey ($.50)
  • 1 large yellow squash ($.50) Farmer’s market
  • 1 Tbsp olive oil ($.10)
  • Salt and pepper to taste
  • Rolls from the freezer ($1.19) Manager’s Special!


  • Set drumsticks into a dish for marinating.
  • Prepare the honey mustard dressing.

  • Add the dijon mustard and vinegar to a small bowl. Pour in the honey.

  • And whisk until well blended.

  • Brush the honey mustard marinade onto the chicken drumsticks and let sit for at least 30 minutes. Grill the marinated drumsticks on all sides for a few minutes, or until cooked through.
  • Note: This marinade would work wonderfully with chicken thighs, split breasts, and boneless, skinless chicken breasts.
  • Steam saute the yellow squash.
  • Warm the rolls. Serve with butter and jam if desired.
  • Serve Grilled Honey Mustard Chicken with Steam Sauteed Squash and bread.

Cost $4.58

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  1. says

    Just discovered your blog from blogher, and I’m so glad I did! What a resourceful woman you are! I’m always looking to save $$ on my grocery bill (and everywhere else) so this site is right up my alley. Very impressive!

  2. says

    To keep the chicken from burning, spray each piece with a non-stick spray (non-silicon based). Because the honey has a high amount of sugar do NOT marinade the chicken before BBQing. Instead use your wet AFTER you’ve grilled the chicken. Near the end of cooking you want to glaze your chicken and rotate the chicken so both sides have finished cooking OTHERWISE you get that black skin which is not very tasty.

    Another method, if you want to marinade the chicken then you’ll want to place the chicken on a piece of aluminum foil or cook over a lower heat on the BBQ. Slow cooking on the grill is so yum and you still get a crispy skin without it becoming black and nasty.

    • says

      Oh yes, before I forget…. Instead of steaming the veggies (waste of electric if you’re BBQing outside) grill them in aluminum foil packets! Spay the aluminum foil with non-stick spray then add your veggies. Fold the packet like an envelope but not so tight. Toss on the BBQ near the end of cooking your meat. Typically a foil packet takes about 10 to 15 minutes on the BBQ.

      An alternate method, buy (at the dollar section of most stores) either a BBQ stir-fry pan OR veggie grill plate. Much better.

  3. Heidi says

    Ooh, these look good! The only thing I would have done differently with this meal is that I would grill the squash. My family is addicted to grilled vegetables, the kids LOVE grilled veggies that they won’t eat any other way. I drizzle just a teensy bit of olive oil in with the sliced squash and maybe a little balsamic vinegar too. I can’t wait to try the drumsticks! Thanks!

  4. Melissa says

    This is going to be dinner tonight…except it’s going to have to go in the oven since its pouring outside!!

  5. Janelle says

    This recipe is a keeper. I bbq’d thighs first (.99 lb) then brushed sauce on both sides when they were nearly done and let it bubble and crisp a bit and the kids and hubby LOVED IT!! Served with grilled squash and pesto orzo pasta. Perfect for a summer night. (Oh, and I was out of dijon so used yellow mustard instead and it was great)

  6. karen says

    do you have an idea of temperature, time? I don’t know about how the chicken is cooked through and I’m using bigger pieces of chicken(split breast) so I imagine one would feed one person, since they are pretty big! otherwise it looks yummers!


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