Name: Grilled Honey Mustard Chicken Drumsticks & Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4–6 servings
Ingredients: 8 chicken drumsticks; 1 pound baby potatoes, halved; 1 pound green beans, trimmed; 2 tablespoons olive oil; Salt and pepper; For the sauce: ¼ cup Dijon mustard; For the sauce: 2 tablespoons honey; For the sauce: 1 tablespoon olive oil; For the sauce: 1 tablespoon lemon juice or apple cider vinegar; For the sauce: 1 teaspoon garlic powder; For the sauce: ½ teaspoon paprika

A pile of golden-brown glazed chicken drumsticks on a teal plate

Honey mustard drumsticks with potatoes and green beans, all done on the grill. Cook the chicken over indirect heat first and save the direct heat for the last few minutes — the honey in the sauce can burn quickly.

— Kristen

Ingredients

Nutrition per serving

Calories: 510
Protein: 39 g

Serving: 1/5 of the recipe. Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.

Instructions

Preheat the grill to medium heat, about 375–400°F.
Whisk together the honey mustard sauce ingredients. Set aside about one-third of it for brushing on near the end.
Lightly oil the grill grates. Place the drumsticks over indirect heat if your grill allows it. Brush with some of the sauce.
Grill with the lid closed for about 30–40 minutes, turning every 8–10 minutes and brushing lightly with sauce as they cook.
Move the drumsticks over direct heat for the last 3–5 minutes to brown the outside, watching closely because the honey can burn.
Cook until the thickest part of the chicken reaches 165°F on a meat thermometer.
Potatoes: Cut small or parboil for 8–10 minutes first. Toss with olive oil, salt, pepper, and garlic powder. Grill in a foil packet or grill basket for about 20–30 minutes, stirring once or twice.
Green beans: Toss with olive oil, salt, and pepper. Grill in a basket or foil packet for about 8–12 minutes, until tender with a little char.